三文鱼的保鲜方法及研究进展  

Research development on preservation methods of salmon

作　　者：张宁[1,2] 谢晶[1,2] 

机构地区：[1]上海水产品加工与保藏工程中心,上海201306 [2]上海海洋大学食品学院,上海201306

出　　处：《食品与机械》2015年第3期256-259,共4页Food and Machinery

基　　金："十二五"国家支撑计划项目(编号:2012BAD38B09);2013年上海市科技兴农重点攻关项目[编号:沪农科攻字(2013)第3-4字]

摘　　要：三文鱼肉质爽滑鲜美且营养价值高,但易腐坏。文章介绍冷藏、微冻、冰鲜、气调等三文鱼的常用保鲜方法及原理特点。列举三文鱼保鲜方法的研究现状,同时指出三文鱼保鲜存在的问题及发展趋势。Salmon has a delicious tasty and rich nutrition,but it＇s perishable.Several current preservation methods such as cold storage,super-chilled storage,ice storage,controlled atmosphere were reviewed.The principles and characteristics of these methods were introduced.A review of research status in the preservation methods of salmon was analyzed,at the same time,some existing problems and future development trends of the preservation methods of salmon were also proposed.

关 键 词：三文鱼 保鲜方法 进展 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]