洞察海鲜加工技术的应用进展及其对味道的影响:一篇综述
He-He Tian1,2, Xu-Hui Huang1, Lei Qin1
1National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
Critical reviews in food science and nutrition
|October 3, 2023
概括
海鲜加工技术影响了风味和质量. 新兴的方法,如高压加工和脉冲电场,比传统的热处理方法提供了优势,以保持海鲜的风味和安全性.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 生物技术是生物技术.
背景情况:
- 海鲜质量受到腐烂和微生物污染的影响,需要有效的加工.
- 味道是影响消费者选择的关键属性,受加工方法的直接影响.
- 传统的热处理提高了安全性,但可能会对海鲜的感官品质产生负面影响.
研究的目的:
- 审查传统和新兴的海鲜加工技术.
- 分析这些技术对海鲜风味和质量的影响.
- 探索新加工技术及其组合的潜力.
主要方法:
- 关于海鲜加工技术的科学文献的审查.
- 分析各种方法的原则,应用,优势和局限性.
- 检查新兴技术,包括微波,红外线,高压,冷等离子体,脉冲电场和超声波.
主要成果:
- 传统的热处理有效地减少了微生物负载,但往往会降低味道,颜色和质地.
- 新兴技术在微生物无活化和保质期延长方面显示出前景,同时更好地保护感官属性.
- 处理技术的组合可以为海鲜质量提升提供协同效益.
结论:
- 新兴的加工技术为保持海鲜质量的传统方法提供了可行的替代方案.
- 对优化和结合这些新技术的进一步研究对海鲜行业至关重要.
- 先进的加工技术是提高海鲜安全性和消费者感官吸引力的关键.
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