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

页码：370 / 375

页数：6

共 55 条

[1]

Ackman R.G., 1989, P103

[2]

ARAI K, 1977, FISH MUSCLE PROTEINS, P75

[3]

BUNDY FP, 1964, ASTM SPECIAL TECHNIC, V374

[4]

DRING GJ, 1976, INHIBITION INACTIVAT, P257

[5] PROTEINS IN FISH MUSCLE .13. LIPID HYDROLYSIS [J].

DYER, WJ ;

FRASER, DI .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1959, 16 (01) :43-52

[6] EFFECT OF PRESSURIZATION OF PRE-RIGOR BEEF MUSCLES ON PROTEIN-QUALITY [J].

ELGASIM, EA ;

KENNICK, WH .

JOURNAL OF FOOD SCIENCE, 1980, 45 (05) :1122-1124

[7] LIPID OXIDATION CATALYSTS AND INHIBITORS IN RAW-MATERIALS AND PROCESSED FOODS [J].

ERIKSSON, CE .

FOOD CHEMISTRY, 1982, 9 (1-2) :3-19

[8]

GOTO H, 1993, HIGH PRESSURE BIOSCI, P315

[9]

HASHIMOTO A, 1982, B JPN SOC SCI FISH, V48, P671

[10] INTRODUCTION OF HIGH-PRESSURE TO FOOD-PROCESSING - PREFERENTIAL PROTEOLYSIS OF BETA-LACTOGLOBULIN IN MILK WHEY [J].

HAYASHI, R ;

KAWAMURA, Y ;

KUNUGI, S .

JOURNAL OF FOOD SCIENCE, 1987, 52 (04) :1107-1108

← 1 2 3 4 5 6 →