三聚磷酸钠在冷冻虾保鲜中的替代:浸泡处理、非热技术及其局限性

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Tharindu Trishan Dapana Durage
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引用次数: 0

摘要

虾的营养成分丰富,水分活跃,这使得它极易腐烂,因此需要冷冻等有效的保存方法。然而,冷冻会引起不希望发生的变化,包括蛋白质变性、脂质氧化、保水能力(WHC)、产量和质地质量的降低。三聚磷酸钠(STPP)由于其稳定蛋白质、提高pH值和离子强度以及抑制氧化的能力,传统上被用来减轻这些影响。然而,STPP带来了重大的健康、环境和监管挑战,促使人们对可持续替代品的兴趣日益浓厚。本文综述了STPP及其替代品的有效性,包括碱金属化合物、多糖、蛋白质及其组合。每一类都表现出不同的机制,如离子强度调节、氢键和抗氧化活性,以保持虾肌肉的完整性。此外,超声波、真空翻滚、高压处理、脉冲电场和冷等离子体等非热技术在提高浸泡效率、结构保留和氧化稳定性方面表现出了很大的希望。这些技术可以通过物理、化学和酶途径增强或补充浸泡剂的作用。尽管取得了令人鼓舞的结果,但在可扩展性、成本、钠含量、浸泡时间以及许多处理方法的虾特异性验证有限等方面仍然存在挑战。目前的研究结果强调需要优化、清洁标签的冷冻保护策略,以符合卫生法规、环境目标和消费者偏好。未来的努力应该集中在将有效的化合物组合与先进的技术相结合,以开发强大的、适合行业的解决方案,确保冷冻虾加工的产品质量和可持续性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Replacing Sodium Tripolyphosphate in Frozen Shrimp Preservation: Soaking Treatments, Nonthermal Technologies, and Their Limitations

Shrimp's nutrient-rich composition and high water activity make it highly perishable, necessitating effective preservation methods like freezing. However, freezing induces undesirable changes, including protein denaturation, lipid oxidation, and reductions in water-holding capacity (WHC), yield, and textural quality. Sodium tripolyphosphate (STPP) is traditionally used to mitigate these effects due to its ability to stabilize proteins, enhance pH and ionic strength, and inhibit oxidation. Yet, STPP presents significant health, environmental, and regulatory challenges, prompting growing interest in sustainable alternatives. This review critically evaluates the effectiveness of STPP and its substitutes, including alkali metal compounds, polysaccharides, proteins, and their combinations. Each class exhibits distinct mechanisms such as ionic strength modulation, hydrogen bonding, and antioxidative activity to preserve shrimp muscle integrity. In addition, nonthermal technologies like ultrasound, vacuum tumbling, high-pressure processing, pulsed electric field, and cold plasma show promise in improving soaking efficiency, structural retention, and oxidative stability. These technologies can enhance or complement the effects of soaking agents through physical, chemical, and enzymatic pathways. Despite promising results, challenges remain regarding the scalability, cost, sodium content, soaking durations, and limited shrimp-specific validation of many treatments. Current findings highlight the need for optimized, clean-label cryoprotective strategies that align with health regulations, environmental goals, and consumer preferences. Future efforts should focus on integrating effective compound combinations with advanced technologies to develop robust, industry-ready solutions that ensure both product quality and sustainability in frozen shrimp processing.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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