Application of ultra high pressure in preservation and processing of shrimp

LIU Shu-cheng; GUO Ming-hui; HUANG Wan-you; CHEN Ya-li; JI Hong-wu; HAO Ji-ming

doi:10.13386/j.issn1002-0306.2015.09.074

LIU Shu-cheng, GUO Ming-hui, HUANG Wan-you, CHEN Ya-li, JI Hong-wu, HAO Ji-ming. Application of ultra high pressure in preservation and processing of shrimp[J]. Science and Technology of Food Industry, 2015, (09): 376-383. DOI: 10.13386/j.issn1002-0306.2015.09.074

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Application of ultra high pressure in preservation and processing of shrimp

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In this paper,preservation and processing of shrimp by ultra high pressure were analyzed,such as sterilization,inactivation of polyphenol oxidase,removing allergen,shucking,extraction of astaxanthin and the effect on meat color,p H value,moisture content,protein,flavor,texture and structure. The mechanism and application of preservation and processing by ultra high pressure were introduced and discussed. The key technologies of ultra high pressure were presented in the future.It will provide theoretical and practical basis for industrial application of ultra high pressure in preservation and processing of shrimp.

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Science and Technology of Food Industry

Application of ultra high pressure in preservation and processing of shrimp

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