外文翻譯--海鮮冷等靜壓處理（英文）

1、High Hydrostatic Pressure Processing of Seafood Errol V. Raghubeer Avure Technologies September 2007 Codes: High Pressure, Shellfish, Crustaceans, Shellfish, Microbiology, Proteins Abstract High Pressure Processing (HPP

2、) technology is gaining remarkable presence in the seafood industry as a non-thermal technology for controlling microorganisms and improving the processing of shellfish and crustaceans. The conventional application of th

3、e technology was primarily for the inactivation of microorganisms for food safety and shelf-life extension benefits. However, more recently a number of the economic drivers have been important for the commercial adoption

4、 of HPP by seafood processors. The technology, particularly in the lobster and crab industries, provides the opportunity to market fresh, shucked lobster and crab meat without the use of heat. Additionally, this process

5、increases meat recovery by as much as 50 % over traditional cooking methods, improves product weight by as much as 10% from the natural hydration of proteins, and improves product quality. Shellfish processors are using

6、HPP to release the meat from shells allowing for huge reduction in the direct and indirect costs of manual labor by more than 50%. The use of HPP for shucking is generally done at pressures between 2500 and 4000 bars (25

7、0 to 400 MPa) for relatively short exposure times of 1 to 3 minutes which significantly increase product throughput of processing plants. In addition to the improved microbiological quality of HPP seafood, there is an im

8、provement in a number of organoleptical properties that have resulted in an increased demand in the market for these products. Introduction (Figure 5). Second, with traditional cooking method, the protein dehydrates resu

9、lting in loss in weight, whereas with HPP, the opposite occurs, i.e. hydration of the raw protein. The average total weight percentage recovered in traditional cooked Maine lobster is 25 % of total body weight compared t

10、o an average of 43 % in HPP shucked lobster (Figure 3). A more significant increase in yield was seen in soft shelled (recent molts) animals with a 45 % recovery compared to 22 % from cooking (Figure 3). The HPP conditio

11、ns were changed to improve the textural quality of the meat from the soft shelled lobster which is generally less desirable when processed by cooking. Similarly, for crabs (Blue, Dungeness, Alaskan King, and Golden) mean

12、 recovered weight is 19 % of total body by traditional cooking methods whereas, HPP increases the percentage to an average of 35 % (Figure 4). Meat Separation (Shucking) HPP is becoming well established as a processing t

13、echnology for the shucking of shellfish and crustaceans. The commercial success of oyster shucking by HPP is well known with a number of companies in the US and elsewhere implementing the technology over the last 5 year

14、s. The same efficacy in shucking shellfish meat from their shells is seen in mussels, clams, scallops, crabs, and lobsters (Figures 1 & 2). In addition to the destruction of pathogenic microorganisms, HPP shucking of

15、 shellfish and crustaceans offers the processor a number of economical advantages including the following: ? Limited/or no need for shucking labor ? 100 % meat recovery ? No physical damage of meat from shucking knives ?

16、 Increased yield weight from hydration of raw protein ? Improvement of product quality ? New markets for raw lobster and crab meats, particularly the sushi industry. These economical advantages have been the primary attr