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
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