Research progress on ultra-high pressure technology for preservation of aquatic products

Authors

CHEN Yangyi, College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
XIE Jing, College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
ZHONG Xiaofan, College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
LAN Weiqing, College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
ZHU Wanyu, College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
LIU Jiaxuan, College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China

Abstract

Ultra-high pressure is a new food processing technology, which is subjected to food with high pressure in more than 100 MPa at room temperature or low temperature in order to achieve the sterilization or to alter the food attributes. The effects of ultra high pressure on food microorganism, enzymes, structure, color, flavor and nutrition were discussed. The application of high pressure technology was summarized and the prospects were proposed.

Publication Date

8-28-2015

First Page

266

Last Page

270

DOI

10.13652/j.issn.1003-5788.2015.04.065

Recommended Citation

Yangyi, CHEN; Jing, XIE; Xiaofan, ZHONG; Weiqing, LAN; Wanyu, ZHU; and Jiaxuan, LIU (2015) "Research progress on ultra-high pressure technology for preservation of aquatic products," Food and Machinery: Vol. 31: Iss. 4, Article 65.
DOI: 10.13652/j.issn.1003-5788.2015.04.065
Available at: https://www.ifoodmm.cn/journal/vol31/iss4/65

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