科技论文写作论文.doc

水产品中超高压技术的作用与展望
【摘要】超高压技术作为一种新型的非热加工技术,具有冷杀菌与灭酶功效,能够改善肉制品的保水、质构等品质特性。超高压技术被认为是现代食品工程的高新技术之一。本文介绍了超高压技术在鱼、灯、贝、藻等水产品加工中的应用和超高压处理后的水产品主要营养成分的变化,分析了超高压技术在水产品加工中面临的问题,探讨了超高压技术在水产品加工中的发展方向[1]。
关键词:超高压技术;水产品;营养成分
The role and Prospect of ultra-high pressure technology of aquatic products
【Abstract】Ultra high pressure technology as a new type of non-thermal processing technology, has the cold sterilization and enzyme inactivation efficacy, can improve the meat water holding, structural characteristics. Ultra high pressure technology is considered as one of the high-tech of modern food high pressure technology is considered as one of the high-tech of modern food engineering. This paper introduces the application of ultra-high pressure technology changes in fish, shellfish, algae, light in the processing of aquatic products and ultra-high pressure water after treatment products main ponents, analysis of ultra high pressure technology in the face of aquatic product processing problems, and probes into the developing direction of UHP technology in the processing of aquatic products.
Keywords:Ultra high pressure technology; aquatic products; ponents
前言
肉品是人类食物蛋白的一种主要来源,营养丰富;同时也是微生物生长的优质培养基,容易***变质。传统的热力加工方法可有效杀灭微生物,延长肉制品货架期,并促进肉制品风味的形成; 但同时也带来营养成分损失。超高压加工( high pressure processing,HPP) 作为一种冷杀菌技术,在肉制品低温杀菌、灭酶与品质改良等方面显示出不可替代的优越性,已引起国内外学者和肉类食品产业界的高度关注[2]。西班牙、日、美等发达国家,已