海水鱼类保鲜技术的研究进展  

Research Progress on Preservation Methods of Marine Fishes

作　　者：马妍[1] 谢晶[1] 周然[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《山西农业科学》2011年第6期624-628,共5页Journal of Shanxi Agricultural Sciences

基　　金：上海市科学技术委员会部分地方院校计划项目(08390513900);上海市教育委员会重点学科建设项目(J50704);上海市教育委员会科研创新项目(11YZ160);上海海洋大学校级重点建设课程项目(A-2600-10-0023)

摘　　要：随着对海洋鱼类的研究开发,人们意识到海水鱼类具有更高的营养价值,例如含有高度不饱和脂肪酸等,于是越来越倾向于食用海水鱼类。海水鱼类的保鲜技术主要有低温保鲜、化学和生物保鲜、高压保鲜、气调保鲜、辐照保鲜、臭氧保鲜等,通过逐一对其进行介绍,最后提出了今后的研究方向,以便为海水鱼类贮藏保鲜技术的发展提供依据。Along with the research and development of marine fish,it is aware that the marine fish has higher nutritional value,such as polyunsaturated fatty acids.Therefore,people prefer to eat marine fish than before.At present there are many preservation methods of marine fish,such as low-temperature,biochemical,high-pressure,modified atmosphere,irradiation and ozone preservation.All of them have been introduced in the review.In addition,the direction for future research was proposed for marine fish storage and the basis for development of preservation technology provided.

关 键 词：海水鱼类 保鲜方法 发展前景 溴氧 壳聚糖 茶多酚 

分 类 号：S983[农业科学—捕捞与储运]