Progress in the Application of Non-Thermal Sterilization Technologies in the Preservation of Aquatic Products
YU Jiayi, QIAN Yunfang
1.College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China; 2.Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
Abstract：Aquatic products are nutritious and delicious, which are loved by a lot of consumers. However, aquatic products are very prone to microbial spoilage due to their high water and protein contents. Therefore, appropriate preservation methods are needed to prevent or delay the spoilage of aquatic products to ensure their quality. Different from traditional thermal sterilization, non-thermal sterilization technologies can effectively maintain the color, flavor, taste, and nutrients of food. In this paper, the species, distribution, and harms of spoilage and pathogenic microorganisms in aquatic products during storage are summarized, and the sterilization mechanisms and research progress of ultra-high pressure processing, dense phase carbon dioxide, irradiation, cold plasma, high voltage electrostatic field, ozone, and acidic electrolyzed water are reviewed. The application and future trends of non-thermal sterilization technologies in aquatic products preservation are also discussed.
郁佳怡，钱韻芳. 非热杀菌技术在水产品保鲜中的应用研究进展[J]. 肉类研究, 2022, 36(9): 51-57.
YU Jiayi, QIAN Yunfang. Progress in the Application of Non-Thermal Sterilization Technologies in the Preservation of Aquatic Products. Meat Research, 2022, 36(9): 51-57.
2022, Vol. 36 
