金枪鱼保鲜技术及其假单胞菌适冷机制的研究进展  

Research progress on keeping fresh technology of tuna and the cold-adapted mechanism of Pseudomonas spp.

作　　者：章缜 杨胜平[1] 谢晶[1] 钱韻芳[1] 程颖[1] 

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

出　　处：《食品工业科技》2017年第8期369-373,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31571914);上海市科技兴农项目[沪农科攻字(2016)第1-1号];上海市科委平台能力提升项目(16DZ2280300)

摘　　要：金枪鱼肉鲜味美,营养丰富,是一种名贵的生食水产品,但其不易保藏,品质易劣变腐败,它的品质和保鲜方法紧密相关。通过冷链流通可以延缓生食水产品中腐败微生物的代谢过程,从而延长水产品的货架期,但其中仍然有部分适冷微生物生长,尤其是假单胞菌,能够在苛刻的低温环境中继续生长。本文主要综述了金枪鱼保鲜技术现状,并从细胞膜调节、低温蛋白酶、冷激蛋白、低温防护剂四个方面系统阐述假单胞菌这一优势腐败菌在低温下的适应机制。假单胞菌适冷机制的研究可以靶向指导金枪鱼冷藏保鲜方法的应用。Tuna is a kind of expensive raw aquatic products, which has good flavor and abundant nutrition.However, the quality of tuna is easy to deteriorate. And the nutritional quality of tuna is closely related to preservation methods. Low temperature logistics could prolong the shelf life of raw aquatic products by slowing the metabolism of spoilage microorganisms.Nevertheless, there are still some cold-adapted microorganisms existed, especially Pseudomonas spp. ,which can take a continuous growth in low temperature environment. This paper summarized the tuna chilling storage technology and systematically expounded the adaptation mechanism of Pseudomonas spp.in low temperature through the regulation of cell membrane, cold-adapted enzymes, cold shock protein and trehalose.The study of cold-adapted mechanism of Pseudomonas spp.eau be used to guide targeted tuna storage and preservation technology.

关 键 词：保鲜 金枪鱼 假单胞菌 适冷机制 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]