摘要
目的对微酸性电解水在水产品保鲜加工中的应用研究进展进行总结,为后续研究提供理论参考。方法在介绍微酸性电解水制备原理与作用机制的基础上,围绕该技术在水产品保鲜加工中的应用研究进展予以阐述,提出存在问题与解决办法。结果水产品经微酸性电解水处理后,可明显抑制水产品中的微生物生长,延缓pH值升高,改善保水性能,保持产品色泽,提升质构特性。然而,随着消费者对水产品品质要求的不断提高,仅使用微酸性电解水处理并非理想的方式,可结合其他理化与生物保鲜技术,以提升微酸性电解水的综合作用效果。结论微酸性电解水在水产品保鲜加工中占有一定优势,且能结合其他处理方式提升其在水产品杀菌保鲜与品质保持等方面的加工效率。
The work aims to summarize the research progress on application of slightly acidic electrolyzed water(SAEW)in preservation and processing of aquatic products to provide theoretical reference for subsequent research.On the basis of introducing the preparation principle and action mechanism of SAEW,the application and the research progress of this technology in preservation and processing of aquatic products were introduced.The existing problems and solutions were put forward.The results showed that SAEW treatment can inhibit the growth of microorganisms,delay the rise of pH value,improve water retention,maintain product color,and enhance texture characteristics.However,with the continuous improvement of consumers'requirements for the quality of aquatic products,the use of SAEW treatment in aquatic products was not the most ideal method.It could be combined with other physicochemical and bio-preservation technologies to improve its comprehensive effect.Therefore,SAEW shows certain advantages in preservation and processing of aquatic products,and can be combined with other treatment methods to enhance the processing efficiency of SAEW in sterilization and preservation.
作者
朱峰
吴怡
蓝蔚青
谢晶
ZHU Feng;WU Yi;LAN Wei-qing;XIE Jing(Library,Shanghai Ocean University,Shanghai 201306,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering,Shanghai Ocean University,Shanghai 201306,China;Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,Shanghai Ocean University,Shanghai 201306,China)
出处
《包装工程》
CAS
北大核心
2023年第7期149-157,共9页
Packaging Engineering
基金
现代农业产业技术体系建设专项(CARS-47-G26)
上海水产品加工及贮藏工程技术研究中心能力提升项目(19DZ2284000)。
关键词
微酸性电解水
水产品
保鲜加工
研究进展
slightly acidic electrolyzed water
aquatic products
preservation and processing
research progress
作者简介
朱峰(1979-),男,硕士,馆员,主要研究方向为食品加工与信息化;通信作者:蓝蔚青(1977-),男,博士,高级工程师,主要研究方向为食品保鲜技术;通信作者:谢晶(1968-),女,博士,教授,主要研究方向为食品冷冻冷藏工程。
