美国红鱼保鲜技术的研究进展  

Research progress in the preservation technologies and dominant spoilage bacteria of Red Drum(Sciaenops ocellatus)

作　　者：黄文博[1] 谢晶[1] 

机构地区：[1]上海水产品加工与贮藏工程技术研究中心上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2016年第5期371-373,383,共4页Science and Technology of Food Industry

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

摘　　要：美国红鱼属高蛋白低脂肪鱼类,其呈味氨基酸百分含量与其他鱼类相比较高,味道鲜美,常被制成生鱼片。生食对鱼肉的鲜度品质有极高要求,因此,对美国红鱼品质保鲜技术进行研究,探讨其未来的发展趋势,对延长红鱼货架期具有重要意义。本文主要综述了红鱼现有的保鲜技术,并结合其他生食海产品的保鲜方法,将气调包装结合低温保鲜等复合保鲜方式作为今后贮藏美国红鱼的研究方向。Red drum（ Sciaenops ocellatus）is a kind of high protein and low fat fish,which has a higher percentage of flavor amino acid compared to other fishes,and it is used to be made of raw fish.So it is very important to study the preservation methods and investigate the development in order to extend the shelf life of red drum. The preservation techniques of red drum were reviewed, consulted by other raw seafood＇ s preservation methods, it could be helpful to provide a theoretical basis to keep red drum fresh by some compound preservation methods such as MAP combined with low-temperature preservation in the future.

关 键 词：美国红鱼 保鲜技术 复合保鲜 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]