Ultra-high-pressure technology for preservation of fresh aquatic foods: A review
Jiakun Peng,
Chune Liu,
Kaikai Bai
et al.
Abstract:Aquatic foods such as fish, shrimp, and shellfish are important human nutrient sources. However, aquatic foods spoil quickly during processing and storage due to spoilage bacteria and endogenous enzymes. Ultra-high-pressure (UHP) technology, as an advanced non-thermal treatment method, is an effective preservation technique for aquatic foods. The mechanism of UHP technology is to destroy non-covalent bonds by UHP, which leads to the change of cell membrane permeability and the destruction of high-level structu… Show more
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