HIGH-PRESSURE PROCESSING OF FISH AND FISH PRODUCTS

被引：144
|
作者：
OHSHIMA, T
USHIO, H
KOIZUMI, C
机构：
[1] Toshiaki Ohshima, Hideki Ushio and Chiaki Koizumi are, the Department of Food Science and Technology, Minato-ku, Tokyo, 108
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1993年 / 4卷 / 11期
关键词：
D O I：
10.1016/0924-2244(93)90019-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
High hydrostatic pressure has recently been applied in food processing, and several commercial fruit and vegetable products have already been put on sale. High hydrostatic pressure results in protein denaturation, resulting in inhibition of some inherent enzymatic activities and of the biogenic activity of some microorganisms. However, high pressure also accelerates lipid oxidation in muscle tissues. Recent intensive research on the effects of high hydrostatic pressure on fish tissues has gradually revealed the benefits and defects of this novel processing technology.
引用
收藏
页码：370 / 375
页数：6
相关论文
共 50 条
  • [1] Advances in High-Pressure Processing of Fish Muscles
    Binh Q. Truong
    Roman Buckow
    Costas E. Stathopoulos
    Minh H. Nguyen
    [J]. Food Engineering Reviews, 2015, 7 : 109 - 129
  • [2] Advances in High-Pressure Processing of Fish Muscles
    Truong, Binh Q.
    Buckow, Roman
    Stathopoulos, Costas E.
    Nguyen, Minh H.
    [J]. FOOD ENGINEERING REVIEWS, 2015, 7 (02) : 109 - 129
  • [3] High-pressure processing of fish and shellfish products: Safety, quality, and research prospects
    Roobab, Ume
    Fidalgo, Liliana G.
    Arshad, Rai Naveed
    Khan, Abdul Waheed
    Zeng, Xin-An
    Bhat, Zuhaib F.
    Bekhit, Ala El-Din A.
    Batool, Zahra
    Aadil, Rana Muhammad
    [J]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022, 21 (04) : 3297 - 3325
  • [4] High pressure processing of meat and fish
    Ledward, DA
    [J]. FRESH NOVEL FOODS BY HIGH PRESSURE, 1998, 186 : 165 - 175
  • [5] High pressure processing effects on fish proteins
    Lanier, TC
    [J]. PROCESS-INDUCED CHEMICAL CHANGES IN FOOD, 1998, 434 : 45 - 55
  • [6] High-pressure processing for preservation of blood products
    Matser, AM
    Van Der Ven, C
    Gouwerok, CWN
    De Korte, D
    [J]. HIGH PRESSURE RESEARCH, 2005, 25 (01) : 37 - 41
  • [7] Automation technologies for fish processing and production of fish products
    Komlatsky, V., I
    Podoinitsyna, T. A.
    Verkhoturov, V. V.
    Kozub, Y. A.
    [J]. INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED PHYSICS, INFORMATION TECHNOLOGIES AND ENGINEERING (APITECH-2019), 2019, 1399
  • [8] Quality attributes enhancement of ready-to-eat hairtail fish balls by high-pressure processing
    Luo, Huabin
    Sheng, Zhenzhen
    Guo, Chenxu
    Jia, Ru
    Yang, Wenge
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 147
  • [9] Intelligent Cutting in Fish Processing: Efficient, High-quality, and Safe Production of Fish Products
    Fu, Jiaying
    He, Yingchao
    Cheng, Fang
    [J]. FOOD AND BIOPROCESS TECHNOLOGY, 2024, 17 (04) : 828 - 849
  • [10] Intelligent Cutting in Fish Processing: Efficient, High-quality, and Safe Production of Fish Products
    Jiaying Fu
    Yingchao He
    Fang Cheng
    [J]. Food and Bioprocess Technology, 2024, 17 : 828 - 849
12345