植物精油在水产品保鲜中的研究进展  

A Review of Applications of Essential Oils in Preservation of Aquatic Products

作　　者：孟玉霞[1] 崔惠敬 赵前程[1,2] 冯文倩[1] 马永生[1] MENG Yuxia;CUI Huijing;ZHAO Qiancheng;FENG Wenqian;MA Yongsheng(College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China;Xinxing Cathay International Group Yili Agriculture and Animal Husbandry Science and Technology Development Co. Ltd., Yining 835000, China)

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁大连116023 [2]新兴际华伊犁农牧科技发展有限公司,新疆伊宁835000

出　　处：《食品科学》2017年第15期288-293,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2015BAD16B08);辽宁省博士启动基金项目(20131010)

摘　　要：水产品产后腐败损失及其导致的食品安全问题仍然是我国水产品加工业发展的制约因素。植物精油是从芳香植物中提取的具有挥发性及芳香气味的次生代谢产物,具有抗菌和抗氧化等功能,是一种极具潜力的水产品保鲜剂。本文对目前植物精油在水产品保鲜中的应用现状、保鲜效果、对产品风味影响及其食用安全性进行了综述。Post-harvest losses and food safety issues caused by spoilage currently remain a restricting factor for the fishery processing industry in our country.Essential oils are volatile aroma compounds formed by aromatic plants as secondary metabolites.Essential oils possess proven antimicrobial and antioxidant activities,and are of tremendous interest as novel and promising natural preservatives for aquatic foods.This article offers a systematic review of the applications of essential oils in aquatic food preservation,including their effectiveness,impact on the flavor of aquatic products and safety for consumption.

关 键 词：植物精油 水产品 抗菌作用 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]