目的 对超声波在水产品加工中的应用研究进展进行总结，为后续研究提供理论参考。方法 在介绍超声波特点和原理的基础上，对超声波处理技术在水产品灭菌、钝酶、蛋白质改性和传热传质性能等方面的应用研究进展进行阐述，提出存在的问题和解决方法。结果 超声波处理技术可进行水产品的杀菌前处理，并能钝化内源酶，从而提高水产品在结晶、提取和腌制等方面的加工效率，并减缓水产品在解冻时造成的品质劣化。超声波处理技术在设备条件和加工效率上还存在不足之处，需与其他处理方式联合使用。结论 超声波处理技术在水产品加工中显现出一定优势，且能结合其他处理方式，进一步增强水产品在杀菌、提取、干燥与品质保持等方面的加工效率。

The paper aims to summarize the research progress on the applications of ultrasonic in aquatic product processing and provide the theoretical references for subsequent research. Based on the introduction of the characteristics and principle of ultrasonic, the application research progress of ultrasonic treatment technology in bacteria reduction, enzyme inactivation, protein modification, heat and mass transfer performance of aquatic products was described respectively, and the existing problems and solutions were also put forward. Ultrasonic treatment technology can retard bacterial growth, inactivate endogenous enzymes and reduce sensitization of aquatic products, improve the processing efficiency of aquatic products in crystallization, extraction and pickling, and slow down the quality deterioration of aquatic products during thawing. However, ultrasonic treatment technology still has some shortcomings in equipment conditions and processing efficiency, which needs to be combined with other processing methods. Ultrasonic treatment technology has some advantages in aquatic products processing, and can be combined with other processing methods to further enhance the processing efficiency of aquatic products in sterilization, extraction, drying and quality maintenance.