摘要
动物性水产品加工除了需要解决贮藏保鲜及风味等问题外,如何消除水产品的致敏性也是水产品加工的一大难题。本文综述动物性水产品中多种过敏原及其特性,介绍近年来酶解技术、超高压技术、辐照技术、美拉德反应和微生物作用等食品加工技术在水产品过敏原消减方面的研究进展,分析其存在的局限性,并探讨技术间联用用于过敏原消减,以期为生产加工低敏或脱敏产品提供参考。
The processing of animal aquatic products are not only to solve the problems of freshness preservation and flavor improvement,but also to solve major food safety issues caused by allergic reactions of aquatic products.This paper reviewed the various allergens and their characteristics in animal aquatic products and introduces the research progress of food processing technology including the enzymatic hydrolysis processing,ultra-high pressure processing,irradiation processing,Maillard reaction,microbial fermentation in reducing allergens of aquatic products,and compare individual limitations.The application of combined technology is discussed reduce allergen with an aim to produce and process low-sensitivity or desensitization products.
作者
李晓晨
卢瑛
李晓晖
Li Xiaochen;Lu Ying;Li Xiaohui(College of Food,Shanghai Ocean University,Shanghai 201306;Shanghai Aquatic Product and Processing and Storage Engineering Technology Research Center,Shanghai 201306;Laboratory for Risk Assessment of Quality and Safety of Storage and Preservation of Aquatic Products,Ministry of Agriculture,Shanghai 201306)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第10期325-333,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2019YFD0902000)。
关键词
过敏原
动物性水产品
致敏性消减
食品加工技术
allergens
animal aquatic products
allergenicity reduction
food processing technology
作者简介
李晓晨(1995-),女,硕士生;通信作者:李晓晖,E-mail:xhli@shou.edu.cn。
