Advances in Application of Ultrasonic Technology in Fish Processing

被引：0
作者：
Cai L. [1 ]
Wan J. [1 ]
Zhou X. [2 ]
Cao A. [3 ]
Guan R. [4 ]
Zhang Y. [5 ]
Zhao Y. [6 ]
Li J. [1 ]
机构：
[1] College of Food Science and Engineering, Bohai University, Jinzhou
[2] Zhejiang Xinye Group, Zhoushan
[3] Hangzhou Customs District, Hangzhou
[4] College of Life Sciences, China Jiliang University, Hangzhou
[5] College of Food Science, Southwest University, Chongqing
[6] College of Food Science and Engineering, Ocean University of China, Qingdao
来源：
Li, Jianrong | 1600年 / Beijing Technology and Business University, Department of Science and Technology卷 / 38期
关键词：
Fish; Processing; Quality; Shelf life; Ultrasound;
D O I：
10.3969/j.issn.2095-6002.2020.02.015
中图分类号：
学科分类号：
摘要：
Ultrasonic technology is a new processing technology, which has the characteristics of good repeatability, short time and high efficiency. And it can improve the quality and prolong the shelf life of fish. On the basis of ultrasonic working principle, this paper describes the effects of its application on different processes (extraction, drying, freezing, thawing, and sterilization) on the quality of fish. At the same time, this paper expounds that the ultrasonic technology is insufficient in practical application of fish processing, aiming to provide the basic reference for the research on fish processing and improve the utilization rate and economic value of fish. © 2020, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：114 / 120
页数：6
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