Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China.
School of Science, Royal Melbourne Institute of Technology University, Melbourne, Australia.
Compr Rev Food Sci Food Saf. 2024 Jan;23(1):e13290. doi: 10.1111/1541-4337.13290.
Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years, young consumers have shown a preference for prefabricated food due to its convenience, nutritional value, safety, and increasing market share. However, aquatic foods are prone to microbial spoilage due to their high moisture content, protein content, and unsaturated fatty acids. Furthermore, traditional processing methods of aquatic foods can lead to issues such as protein denaturation, lipid peroxidation, and other food safety and nutritional health problems. Therefore, there is a growing interest in exploring new technologies that can achieve a balance between antimicrobial efficiency and food quality. This review examines the mechanisms of cold plasma, high-pressure processing, photodynamic inactivation, pulsed electric field treatment, and ultraviolet irradiation. It also summarizes the research progress in nonthermal physical field technologies and their application combined with other technologies in prefabricated aquatic food. Additionally, the review discusses the current trends and developments in the field of prefabricated aquatic foods. The aim of this paper is to provide a theoretical basis for the development of new technologies and their implementation in the industrial production of prefabricated aquatic food.
水产食品营养丰富、美味可口，深受消费者喜爱。近年来，由于预制食品方便、营养、安全且市场份额不断增加，受到年轻消费者的青睐。然而，由于水产食品水分含量高、蛋白质含量高、不饱和脂肪酸含量高，容易受到微生物的破坏。此外，传统的水产食品加工方法会导致蛋白质变性、脂质过氧化等食品安全和营养健康问题。因此，人们越来越关注探索能够在抗菌效率和食品质量之间取得平衡的新技术。本文综述了冷等离子体、高压处理、光动力灭活、脉冲电场处理和紫外线照射的作用机制。还总结了非热物理场技术及其与其他技术结合在预制水产食品中的应用研究进展。此外，还讨论了预制水产食品领域的当前趋势和发展。本文旨在为新技术的开发及其在预制水产食品工业生产中的应用提供理论依据。
