Công nghệ chế biến bảo quản thủy sản bằng áp suất cao
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Chế biến áp suất cao là một công nghệ đang nổi trong ngành công nghiệp thực phẩm. Việc áp dụng áp suất cao đã cho thấy tiềm năng lớn trong việc cải thiện chất lượng hóa lý, vi sinh và cảm quan của sản phẩm. Áp suất cao làm bất hoạt vi sinh vật và các enzym tự phân giải giúp kéo dài thời gian bảo quản của sản phẩm thủy sản. Áp suất cao ức chế sự hình thành của các hợp chất gây hư hỏng và duy trì độ cứng của cơ cá, dẫn đến chất lượng cảm quan cao hơn so với sản phẩm thủy sản không được xử lý qua thời gian bảo quản. Tuy nhiên, sự đổi màu, biến tính protein và quá trình oxy hóa chất béo là những hạn chế có thể giới hạn việc áp dụng áp suất cao lên cơ cá. Bên cạnh đó, gel tạo ra do áp suất cao hay đông lạnh/rã đông dưới áp suất cao là các lĩnh vực đang được nghiên cứu để tìm ra những lợi ích của chế biến áp suất cao cho sản phẩm thủy sản.
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