[1] 邓锦峰, 王安利, 周初霞, 等.鲈鱼的营养研究进展[J].饲料工业, 2006, 27(10):59-60. doi: 10.3969/j.issn.1001-991X.2006.10.017
[2] 许世闯, 徐宝才, 奚秀秀, 等.超高压技术及其在食品中的应用进展[J].河南工业大学学报(自然科学版), 2016, 37(5):111-116. http://d.old.wanfangdata.com.cn/Periodical/zzlsxyxb201605020

XU S C, XU B C, XI X X, et al.Ultrahigh pressure technology and its application progress in food[J]. Journal of Henan University of Technology (Natural Science Edition), 2016, 37(5):111-116. http://d.old.wanfangdata.com.cn/Periodical/zzlsxyxb201605020
[3] 夏远景, 薄纯智, 张胜勇, 等.超高压食品处理技术[J].食品与药品, 2006, 8(2A):62-67. http://d.old.wanfangdata.com.cn/Periodical/sdspkj200602022

XIA Y J, BO C Z, ZHANG S Y, et al.High pressure technology for food processing[J]. Food and Drug, 2006, 8(2A):62-67. http://d.old.wanfangdata.com.cn/Periodical/sdspkj200602022
[4] CRUZ-ROMERO M, KELLY A L, KERRY J P.Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)[J]. Innovat Food Sci Emerg Tech, 2007, 8(1):30-38. doi: 10.1016/j.ifset.2006.05.002
[5] KARIM N U, KENNEDY T, LINTON M, et al.Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice[J]. Food Control, 2011, 22:476-484. doi: 10.1016/j.foodcont.2010.09.030
[6] 杨茜, 谢晶.超高压对冷藏带鱼段的保鲜效果[J].食品与发酵工业, 2015, 41(6):200-206. http://d.old.wanfangdata.com.cn/Periodical/spyfx201506038
[7] ERKAN N, ÜRETENER G, ALPAS H, et al.The effect of different high pressure conditions on the quality and shelf life of cold-smoked fish[J]. Innovat Food Sci Emerg Tech, 2011, 12(2):104-110. doi: 10.1016/j.ifset.2010.12.004
[8] TRUONG B Q, BUCKOW R, NGUYEN M H, et al.High pressure processing of barramundi (Lates calcarifer) muscle before freezing:the effects on selected physicochemical properties during frozen storage[J]. J Food Eng, 2016, 169:72-78. doi: 10.1016/j.jfoodeng.2015.08.020
[9] RUIZ-CAPILLAS C, MORAL A.Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres[J]. Food Chem, 2005, 89(3):347-354. doi: 10.1016/j.foodchem.2004.02.041
[10] 李念文, 汤元睿, 谢晶, 等.物流过程中大眼金枪鱼(Thunnus obesus)的品质变化[J].食品科学, 2013, 34(14):319-323. doi: 10.7506/spkx1002-6630-201314067

LI N W, TANG Y R, XIE J, et al.Physicochemical quality properties of thunnus obesus during logistical process[J]. Food Science, 2013, 34(14):319-323. doi: 10.7506/spkx1002-6630-201314067
[11] SALIH A M, SMITH D M, PRICE J F, et al.Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry[J]. Poultry Sci, 1987, 66(9):1483-1488. doi: 10.3382/ps.0661483
[12] 食品安全国家标准: 食品中挥发性盐基氮的测定: GB 5009.228－2016[S].北京: 中华人民共和国农业部, 2016.
[13] 食品安全国家标准: 食品微生物学检验菌落总数测定: GB 4789.2－2010[S].北京: 中华人民共和国卫生部, 2010.
[14] 姜晓文, 韩剑众.生鲜猪肉持水性的核磁共振研究[J].食品工业科技, 2009(7):128-130. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=SciencePaper201303040000611887

JIANG X W, HAN J Z.LF-NMR studies of water-holding capacity in fresh meat[J]. Science and Technology of Food Industry, 2009(7):128-130. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=SciencePaper201303040000611887
[15] LIU J J, ZHU K K, YE T, et al.Influence of konjac glucomannan on gelling properties and water state in egg white protein gel[J]. Food Res Int, 2013, 51:437-443 doi: 10.1016/j.foodres.2013.01.002
[16] 马海建, 施文正, 宋洁, 等.超高压处理对草鱼鱼肉品质的影响[J].现代食品科技, 2015, 31(12):283-290. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=D01094246

MA H J, SHI W Z, SONG J, et al.Effects of ultra-high pressure treatment on the quality of grass carp[J]. Modern Food Science and Technology, 2015, 31(12):283-290. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=D01094246
[17] 王婷, 车旭, 杜若源, 等.银杏叶提取液对冰藏鲳鱼品质变化的影响[J].食品工业科技, 2016, 37(3):323-328. http://d.old.wanfangdata.com.cn/Periodical/spgykj201603072

WANG T, CHE X, DU R Y, et al.Effect of ginkgo biloba leaves extract on the quality of pomfret (Pampus argenteus) during ice storage[J]. Science and Technology of Food Industry, 2016, 37(3):323-328. http://d.old.wanfangdata.com.cn/Periodical/spgykj201603072
[18] 徐永霞, 刘滢, 张朝敏, 等.超高压处理对冷藏鲈鱼品质的影响[J].食品与发酵工业, 2015, 41(1):85-89. http://d.old.wanfangdata.com.cn/Periodical/spyfx201501017
[19] 郑捷, 尚校兰, 刘安军.超高压处理对海鲈鱼鱼肉凝胶形成作用的研究[J].食品科学, 2013, 34(19):88-92. doi: 10.7506/spkx1002-6630-201319020

ZHENG J, SHANG X L, LIU A J.Effect of high pressure treatment on gel formation of sea bass skeletal muscle[J]. Food Science, 2013, 34(19):88-92. doi: 10.7506/spkx1002-6630-201319020
[20] RAMIREZ-SUAREZ J C, MORRISSEY M T.Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle[J]. Innovat Food Sci Emerg Tech, 2006(7):19-27. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=b8983ccaf6b611d305b27b64f6861d57
[21] 李学英, 刘会省, 杨宪时, 等.冻藏温度对南极磷虾品质变化的影响[J].现代食品科技, 2014, 30(6):191-195. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=SciencePaper201407310000017579

LI X Y, LIU H X, YANG X S, et al.Effects of temperature on the quality of Antarctic krill (Euphausia superba) during frozen storage[J]. Modern Food Science and Technology, 2014, 30(6):191-195. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=SciencePaper201407310000017579
[22] 甘晓玲.超高压处理对南美白对虾虾仁的品质影响[D].杭州: 浙江大学, 2012.
[23] LAKSHMANAN R, PARKINSON J A, PIGGOTT J R.High-pressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar)[J]. LWT-Food Sci Tech, 2007, 40(3):544-551. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=aab6e14f3ea69e640d7c04a713eb811c
[24] 雒莎莎.超高压处理对鳙鱼品质的影响[D].杭州: 浙江大学, 2012: 25-26.
[25] TEIXEIRA B, MARQUES A, MENDES R, et al.Effects of high-pressure processing on the quality of sea bass (Dicentrarchus Labrax) fillets during refrigerated storage[J]. Food Bioprocess Tech, 2014, 7(5):1333-1343. doi: 10.1007/s11947-013-1170-0
[26] SENTURK T, ALPAS H.Effect of high hydrostatic pressure treatment (HHPT) on quality and shelf life of Atlantic mackerel (Scomber scombrus)[J]. Food Bioprocess Tech, 2013, 6(9):2306-2318. doi: 10.1007/s11947-012-0943-1
[27] 刘明爽, 李婷婷, 马艳, 等.真空包装鲈鱼片在冷藏与微冻贮藏过程中的新鲜度评价[J].食品科学, 2016, 37(2):201-213. http://d.old.wanfangdata.com.cn/Periodical/spkx201602037

LIU M S, LI T T, MA Y, et al.Freshness evaluation of vacuum packaged perch fillets during refrigeration and partial freezing[J]. Food Science, 2016, 37(2):201-213. http://d.old.wanfangdata.com.cn/Periodical/spkx201602037
[28] International Commission on Microbiological Specifications for Foods (ICMSF).Microorganisms in foods 6: microbial ecology of food commodities[M]. 2nd ed.US: Springer, 2005.
[29] BINDU J, GINSON J, KAMALAKANTH C K, et al.Physicochemical changes in high pressure treated Indian whiteprawn (Fenneropenaeus indicus) during chill storage[J]. Innovat Food Sci Emerg Tech, 2013, 17:37-42. doi: 10.1016/j.ifset.2012.10.003
[30] 夏敏敏.超高压处理对海参泡发及其品质的影响[D].济南: 齐鲁工业大学, 2014: 36-37. http://cdmd.cnki.com.cn/Article/CDMD-10431-1014246673.htm
[31] AL-DAQAL M M, BAZARAA W A.Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria[J]. J Food Prot, 1999, 62(1):51-56. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=899397450f0959bdcfe1e54af126e665
[32] HUANG H W, LUNG H M, YANG B B, et al.Responses of microorganisms to high hydrostatic pressure processing[J]. Food Control, 2014, 40:250-259. doi: 10.1016/j.foodcont.2013.12.007
[33] HSU C P, HUANG H W, WANG C Y.Effects of high-pressure processing on the quality of chopped raw octopus[J]. LWT-Food Sci Tech, 2014, 56(2):303-308. doi: 10.1016/j.lwt.2013.11.025
[34] SHAO J H, DENG Y M, JIA N, et al.Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition[J]. Food Chem, 2016, 200(1):308-314. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=823b904371dff3cb2708847f3d3f5bc0
[35] 李侠, 孙圳, 杨方威, 等.适宜冻结温度保持牛肉蛋白稳定性抑制水分态变[J].农业工程学报, 2015, 31(23):238-245. doi: 10.11975/j.issn.1002-6819.2015.23.032

LI X, SUN Z, YANG F W, et al.Appropriate freezing temperature to maintain beef protein stability and inhibit myowater state changes[J]. Transactions of the Chinese Society of Agricultural Engineering, 2015, 31(23):238-245. doi: 10.11975/j.issn.1002-6819.2015.23.032
[36] CHEFTEL J C, CULIOLI J.Effects of high pressure on meat:a review[J]. Meat Sci, 1997, 46(3):211-236. doi: 10.1016/S0309-1740(97)00017-X
[37] 杨华, 陆森超, 张慧恩, 等.超高压处理对养殖大黄鱼风味及品质的影响[J].食品科学, 2014, 35(16):244-249. doi: 10.7506/spkx1002-6630-201416047

YANG H, LU S C, ZHANG H E, et al.Effects of high hydrostatic pressure processing on the flavor and quality of cultured yellow croaker (Pseudosciaena crocea)[J]. Food Science, 2014, 35(16):244-249. doi: 10.7506/spkx1002-6630-201416047