Abstract: High hydrostatics pressure (HPP) is a kind of non-hot food processing technology with good development prospects that has emerged in recent years. This paper, in combination with literature reports at home and abroad, systematically described the effects of HPP on pathogens, spoilage microorganisms, endogenous enzymes and quality characteristics of aquatic products, and revealed that, in the preservation of aquatic products, HHP has a good effect on preventing foodborne safety problems caused by pathogens and quality deterioration caused by spoilage microorganisms and endogenous enzymes, maintaining and improving product quality, and can prolong the storage period and improve the sensory quality to different degrees. However, the research also showed that HPP may cause some negative consequences like discoloration, protein denaturation and maturation, which will affect the quality of aquatic products. Therefore, how to optimize the process conditions (treatment pressure, holding time, pressure mode, etc.) of HPP based on characteristics of raw materials, microflora, chemical composition and structure of specific aquatic products is a key issue that should be addressed to give full play to the advantages of HPP and avoid adverse changes in the quality during treatment, and the main research focus and direction for application of the technology in preservation of aquatic foods.

Key words: high hydrostatics pressure, aquatic products, preservation, research progress

摘要： 超高压(high hydrostatics pressure, HHP)处理是近年来兴起的一种具有良好发展前景的非热食品加工技术。本文结合国内外文献报道，系统阐述了超高压处理技术对水产品中的病原菌、腐败微生物、内源酶以及水产品品质特性方面的影响，表明超高压处理在水产品保鲜加工中，对于防止病原菌引起的食源性安全问题和腐败微生物、酶促反应引起的品质劣变问题，以及保持和改善产品品质方面均具有良好的效果，可不同程度延长产品的保藏期、改善感官品质。但研究也表明，超高压处理也可能使水产品产生色变、蛋白质变性、熟化等不良后果，影响水产品品质。因此，如何针对特定水产品原料特性、菌相特征、化学组成与结构特点，优化超高压处理的工艺条件（处理压力、保压时间、加压方式等），是充分发挥超高压处理优势，避免处理过程中品质不良变化亟需解决的关键问题，也是该技术在水产品保鲜加工中应用的主要研究热点和主要方向。

关键词: 超高压处理, 水产品, 保鲜, 研究进展