水产品辐射保鲜技术研究进展  

Research Progress on Radiation Preservation Technology of Aquatic Products

作　　者：冯叙桥[1,2] 徐方旭[1] 刘诗扬[3] 苏阳[1] 王月华[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]渤海大学化学化工与食品安全学院,辽宁锦州121013 [3]沈阳药科大学后勤管理处,辽宁沈阳110016

出　　处：《食品与生物技术学报》2013年第2期113-118,共6页Journal of Food Science and Biotechnology

摘　　要：鲜度是水产品重要的品质指标,是决定其价格的主要因素。辐射保鲜技术作为一种新兴的食品保藏技术,其原理是利用电离辐射辐照各种水产品进行杀虫、灭菌和抑制某些生理活动来延长水产品的贮存期。作者对水产品辐射保鲜技术的特点、辐射剂量对水产品品质的影响以及辐射保鲜技术的安全性问题进行了综述,对水产品辐射保鲜技术的发展前景提供了新的思路,并进行了展望。Freshness is an important quality indicator of aquatic products and a main factor to determine its price.As an emerging food preservation technology,radiation preservation technology is the use of ionizing radiation to irradiate various aquatic products for controlling insects,bacteria and physiological activities to extend the storage and shelf life of aquatic products.The characteristics of,the dose effect on the aquatic product quality of,and the security problems of radiation preservation technology have been summarized and its developmental prospect been forecasted to provide references for research directions on preservation of aquatic products.

关 键 词：水产品 辐射 保鲜 研究进展 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]