文献类型：期刊文献

中文题名：超高压技术在虾类保鲜与加工中的应用

英文题名：Application of ultra high pressure in preservation and processing of shrimp

作者：刘书成[1];郭明慧[1];黄万有[1];陈亚励[1];吉宏武[1];郝记明[1]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东湛江524088

年份：2015

卷号：36

期号：9

起止页码：376

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2014、北大核心、CSCD_E2015_2016、CSCD

基金：国家自然科学基金资助项目(31371801);现代农业产业技术体系专项基金(CARS-47);广东省水产蛋白改性技术研究团队专项经费(2011A020102005

语种：中文

中文关键词：超高压;虾类;保鲜

外文关键词：ultra high pressure; shrimp ; preservation

中文摘要：本文通过对国内外利用超高压技术在虾类杀菌、钝化多酚氧化酶、消除过敏原、脱壳、提取虾青素以及对肌肉色泽、p H、水分含量、蛋白质、风味、质构和组织结构的影响等方面的研究进行阐述,深入分析其作用机制和应用前景,并提出今后研究的关键技术与发展方向,为超高压技术在虾类保鲜与加工中的产业化应用提供理论参考。

外文摘要：In this paper,preservation and processing of shrimp by ultra high pressure were analyzed,such as sterilization,inactivation of polyphenol oxidase,removing allergen,shucking,extraction of astaxanthin and the effect on meat color,pH value,moisture content,protein,flavor,texture and structure. The mechanism and application of preservation and processing by ultra high pressure were introduced and discussed. The key technologies of ultra high pressure were presented in the future.It will provide theoretical and practical basis for industrial application of ultra high pressure in preservation and processing of shrimp.