School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong, China.
Compr Rev Food Sci Food Saf. 2022 Jul;21(4):3297-3325. doi: 10.1111/1541-4337.12977. Epub 2022 May 31.
Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200-350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications.
海鲜产品一直是推动食品工业中高压处理（HPP）普及的主要因素之一，这是由于对新鲜即食海鲜产品和食品安全的高需求所致。本文综述了 HPP 在生产健康、高营养的清洁标签鱼类和贝类产品方面的先进知识。在探索的 653 项内容中，使用了 2016-2021 年期间发表的 65 篇文章。文献分析表明，早期的大部分工作都评估了 HPP 对物理化学和感官特性的影响，而关于营养方面的信息有限。HPP 在海鲜行业有多种应用。应用 HPP（400-600 MPa）可以消除常见的海鲜病原体，如弧菌和李斯特菌等，并减缓腐败微生物的生长。使用冷水作为压力介质会引起感官和营养特性的最小变化，并有助于开发清洁标签的海鲜产品。该技术（200-350 MPa）也可用于撬开牡蛎、龙虾、螃蟹、贻贝、蛤蜊和扇贝，以提高可食用肉的回收率。高压有助于在冷藏储存期间延长延长时间内保持感官和功能特性。总体而言，HPP 有助于海鲜制造商在安全性、质量、加工效率和法规遵从性之间取得平衡。需要进一步研究以了解压力诱导修饰的机制和清洁标签策略，以最小化这些修饰。
