植物源生物保鲜剂对水产品微生物抑菌机制研究进展  

Research progress on bacteriostatic mechanism of plant derived biopreservatives against the microbodies in the aquatic products

作　　者：蓝蔚青[1,2,3,4] 陈梦玲 王蒙 谢晶 LAN Wei-qing;CHEN Meng-ling;WANG Meng;XIE Jing(Shanghai Ocean University College of Food Science and Technology,Shanghai 201306,China;Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China;4.National Experimental Teaching Demonstration Center for Food Science and Engineering ,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]上海冷链装备性能与节能评价专业技术服务平台,上海201306 [4]食品科学与工程国家级实验教学示范中心[上海海洋大学],上海201306

出　　处：《食品与机械》2018年第10期191-195,共5页Food and Machinery

基　　金：农业部海水鱼产业体系(编号:CARS-47);2016年上海市科技兴农重点攻关项目[编号:沪农科攻字(2016)第1-1号];上海市科委平台能力建设项目(编号:16DZ2280300);上海市科委公共服务平台建设项目(编号:17DZ2293400).

摘　　要：在对不同来源生物保鲜剂主要优缺点进行比较的基础上,对植物源保鲜剂分类予以说明,阐述其对水产品中主要微生物的作用机制,提出存在的问题与改进建议,并展望植物源生物保鲜剂在水产品保鲜中的应用前景。Based on the advantages and disadvantages comparison in different sources of bio-preservatives,the classification of plant source bio-preservatives was described,and their bacteriostatic mechanism in aquatic products was introduced.Moreover,its existing problems and improvement suggestions were put forward,and the future development of plant derived bio-preservatives on the preservation of the aquatic products was also prospected.

关 键 词：植物源生物保鲜剂 水产品 微生物 抑菌机理 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]