肉类研究2024，Vol.38Issue(7)：55-62,8.DOI:10.7506/rlyj1001-8123-20240424-096
水产品保鲜方式的应用研究进展
Research Progress on the Application of Preservation Techniques for Aquatic Products
摘要
Abstract
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.关键词
水产品/保鲜/应用/研究进展Key words
aquatic products/freshness preservation/application/research progress分类
轻工纺织引用本文复制引用
蓝蔚青,刘淑婷,谢晶..水产品保鲜方式的应用研究进展[J].肉类研究,2024,38(7):55-62,8.基金项目
现代农业产业技术体系建设专项(CARS-47) （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) （19DZ2284000）
