Application Progress of Seafood Processing Technology and Its Impact on Flavor

College of food and science, Beijing Technology and Business University, 100048 11 Fucheng Road, Haidian District, Beijing, China

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Since aquatic products have features such as high nutrition and short shelf life, processing methods have a high standard for keeping freshness. Traditional aquatic products are mainly processed through steaming, smoking, curing, and drying and other chemical treatments. Although these technologies have been mature and have low equipment cost, they easily contribute to protein denaturation, flavor loss, degradation of heat-sensitive nutrients, and may also bring potential safety risks. In recent years, HHP, ohmic heating, and cold plasma have been representative, promoting the development of non-thermal and mild heating methods. They feature low treatment temperature, short reaction time and high microbial inactivation efficiency, which can maximally maintain the original color, flavor, nutritional components and texture of seafood products and extend shelf life. In this paper, the content compares and analyzes the quality effects and mechanisms of traditional and emerging processing technologies in seafood products, summarizes the advantages of emerging technologies in promoting safety, quality and added value in the industrialization of seafood products processing, thus providing a theoretical reference for efficient and green processing methods for aquatic products.