水产品生物保鲜技术研究进展

被引：11

作者：

刘尊英

曾名湧

机构：

[1] 中国海洋大学食品科学与工程学院

来源：

食品安全质量检测学报 | 2014年 / 5卷 / 12期

关键词：

水产品; 生物保鲜剂; 防腐机制;

D O I：

10.19812/j.cnki.jfsq11-5956/ts.2014.12.053

中图分类号：

TS254.4 [水产食品加工与保藏];

学科分类号：

摘要：

食品的保鲜与防腐一直是人们普遍关注的问题。传统的化学防腐剂如苯甲酸钠、亚硝酸钠等具有一定的毒性。因此,寻找安全无毒的生物保鲜剂取代化学防腐剂已成为人们关注的热点。生物保鲜剂来源于生物体自身组成成分或其代谢产物,安全无毒、可被生物降解、不会造成二次污染。本文综述了常见生物保鲜剂壳聚糖、有机酸、茶多酚、乳酸链球菌素、生物酶等生物保鲜剂单独或联合使用时对水产品生理生化特性、细菌总数及货架期的影响,比较分析了上述生物保鲜剂在不同水产品应用过程中所呈现的保鲜效果的差异,阐述了生物保鲜剂在水产品保鲜过程中的可能机制,提出了我国水产品生物保鲜剂依然存在提取分离困难、纯化工艺复杂、生物保鲜技术成本高、应用范围窄等问题。针对我国生物保鲜技术存在的主要问题,提出了一些对策。

引用

页码：4063 / 4067

页数：5

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