金枪鱼生物保鲜技术的研究进展  

Progress of Biological Techniques for Tuna Preservation

作　　者：刘爱芳[1] 谢晶[1] 

机构地区：[1]上海海洋大学,上海201306

出　　处：《包装工程》2015年第15期16-22,29,共8页Packaging Engineering

基　　金：2014年国家农业成果转化资金项目(2014GB2C000081);上海市科委项目(14dz1205101)

摘　　要：目的综述生物保鲜剂在金枪鱼贮藏中的研究现状。方法首先分析金枪鱼贮藏过程中常见的腐败微生物,其次介绍抗氧化生物保鲜剂、抑菌生物保鲜剂、复合保鲜剂在金枪鱼保鲜中的应用现状。结果金枪鱼贮藏过程中常见的腐败微生物为假单胞菌、腐败希瓦氏菌等,生物保鲜剂的复合使用以及与气调包装技术结合可增加保鲜效果,延长货架期。结论生物保鲜,尤其是复合保鲜剂以及生物保鲜剂与其他物理保鲜技术相结合在金枪鱼保鲜中极具发展潜力。This study aimed to review the research progress of bio-preservative in the preservation technology of tuna. The common spoilage related bacteria were analyzed, and then application of antioxidant bio-preservative, bacteriostatic bio-preservative, complex preservatives and compound bio-preservatives in tuna preservation were reviewed. During the process of tuna storage, the most common spoilage microorganisms are Pseudomonas, Shewanellaputrefacien, etc. Meanwhile, the use of compound bio-preservatives and the combined use of MAP could improve the effect of preservation and extent the shelf life of tuna. Bio-preservation, especially the compound bio-preservatives as well as the combination of bio-preservatives and physical preservation technique, has the most development potential in the tuna preservation. However, further study of the fresh-keeping technique is needed for tuna preservation.

关 键 词：金枪鱼 生物保鲜剂 微生物 保鲜 

分 类 号：TS206.6[轻工技术与工程—食品科学]