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水产品保鲜方式的应用研究进展OA北大核心CSTPCD

Research Progress on the Application of Preservation Techniques for Aquatic Products

中文摘要英文摘要

水产品因含有丰富的优质蛋白与多不饱和脂肪酸,使其在贮藏加工过程中易受微生物与内源酶影响,发生脂肪氧化等品质劣变,继而导致腐败,因此极有必要开展水产品保鲜方式研究.本文主要阐述目前国内外水产品保鲜方式的最新研究进展,分析物理、化学与生物保鲜方式在水产品保鲜中的应用现状,提出其各自存在的不足与解决办法,总结出可利用栅栏技术原理将不同保鲜方式优化组合,以达到延长水产品贮藏期的目的.最后,展望水产品保鲜的未来发展趋势,以期为水产品高效保鲜与品质提升提供理论参考.

Being rich in high-quality proteins and polyunsaturated fatty acids,aquatic products are susceptible to microorganisms and endogenous enzymes during storage and processing,resulting in quality deterioration such as fat oxidation.Therefore,it is necessary to carry out research to develop preservation methods for aquatic products.This paper presents the latest progress on preservation methods for aquatic products,illustrates the current status of the application of physical,chemical and biological preservation methods to aquatic products,summarizes the shortcomings of these reservation methods,and proposes possible solutions.It is concluded that the optimum combination of different preservation methods to extend the shelf life of aquatic products can be discovered based on the principle of hurdle technology.Finally,an outlook on future trends in the preservation of aquatic products is given.We expect that this review will provide theoretical reference for efficient freshness preservation and quality improvement of aquatic products.

蓝蔚青;刘淑婷;谢晶

上海海洋大学食品学院,上海 201306||上海水产品加工及贮藏工程技术研究中心,食品科学与工程国家级实验教学示范中心,上海 201306上海海洋大学食品学院,上海 201306

轻工业

水产品保鲜应用研究进展

aquatic productsfreshness preservationapplicationresearch progress

《肉类研究》 2024 (007)

55-62 / 8

现代农业产业技术体系建设专项(CARS-47);上海水产品加工及贮藏工程技术研究中心能力提升项目(19DZ2284000)

10.7506/rlyj1001-8123-20240424-096

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