水产品因蛋白质含量高营养丰富而深受消费者欢迎.虾类是广受欢迎的水产品之一,然而虾类在加工、流通和贮藏过程中,易受微生物、酶和外界环境因子影响产生腐败变质,导致虾类的营养、品质及风味受到破坏.本文综述了高密度CO2杀菌技术、超高压技术、臭氧杀菌技术、微酸性电解水及生物杀菌技术的特性、杀菌机理及其在虾类保鲜及加工中的应用进展,并对其在虾类加工处理的未来发展趋势进行了展望.%Aquatic products are highly welcomed by consumers due to their high content of protein and rich-nutri-tion. Shrimp is one of the most popular aquatic products, but shrimp is apt to deteriorate by micro-organisms, en-zymes and external factorsduring processing, distributionand storage, resulting in loss in shrimp nutrition, quality and flavor. This review summarizes the characteristics, the bactericidal inactivation mechanism and its application in shrimp preservation and processing of high density CO2sterilization technology, ultra-high pressure technology, ozone sterilization technology, slightly acidic electrolyzed water and biocide technology, and its application in shrimp processing of the development trend in the future.
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