期刊
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
卷 17, 期 4, 页码 892-904出版社
WILEY
DOI: 10.1111/1541-4337.12354
关键词
nonthermal process; pretreatment; quality; shelf-life; seafood; spoilage
资金
- Higher Education Research Promotion Office of the Higher Education Commission
- Thailand's Education Hub for Southern Region of ASEAN Countries Project Office of the Higher Education Commission
- Graduate School, Prince of Songkla Univ
- TRF
For the past two decades, consumer demand for minimally processed seafoods with good sensory acceptability and nutritive properties has been increasing. Nonthermal food processing and preservation technologies have drawn the attention of food scientists and manufacturers because nutritional and sensory properties of such treated foods are minimally affected. More importantly, shelf-life is extended as nonthermal treatments are capable of inhibiting or killing both spoilage and pathogenic organisms. They are also considered to be more energy-efficient and to yield better quality when compared with conventional thermal processes. This review provides insight into the nonthermal processing technologies currently used for shelf-life extension of seafoods. Both pretreatments such as acidic electrolyte water and ozonification and processing technologies, including high hydrostatic pressurization, ionizing radiation, cold plasma, ultraviolet light, and pulsed electric fields, as well as packaging technology, particularly modified atmosphere packaging, have been implemented to lower the microbial load in seafood. Thus, those technologies may be the ideal approach for the seafood industry, in which prime quality is maintained and safety is assured for consumers.
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