生物保鲜剂应用于水产品保鲜的研究进展  

Research Progress on Application of Biological Preservatives in Aquatic Products

作　　者：刘寒 钱磊[2,3] 张志军 张业尼[1] LIU Han;QIAN Lei;ZHANG Zhi-jun;ZHANG Ye-ni(College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China;Tianjin Research Institute of Forestry and Pomology, Tianjin 300384, China;Key Laboratory ofStorage of Agro-products, Ministry of Agriculture, Tianjin 300384, China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津市林业果树研究所,天津300384 [3]农业部农产品贮藏保鲜重点实验室,天津300384

出　　处：《食品研究与开发》2019年第18期208-212,共5页Food Research and Development

基　　金：天津市科技计划项目(17ZXBFNC00160);农业部农产品贮藏保鲜实验室开放基金(KF2018007);天津市蔬菜现代农业产业技术体系创新团队(ITTVRS2017008)

摘　　要：生物保鲜剂天然、安全、无毒,能够抑制有害菌繁殖,保持食品原有风味和营养价值,已成为近年来保鲜领域的研究热点。介绍生物保鲜剂的作用机理,对几种常用生物保鲜剂(壳聚糖、茶多酚、乳酸链球菌素等)在水产品保鲜上的应用研究现状进行概述,并对生物保鲜技术存在的问题和未来研究方向进行展望。Biological preservatives are natural, safe and non-toxic, which can effectively inhibit the propagation of harmful bacteria, and maintain the original flavor and nutritional value of food.Therefore, research on biological preservatives has become the hotspot in the field of preservation in recent years.Herein the mechanisms of biological preservatives were introduced.The research status of several biological preservatives (chitosan, tea polyphenols, nisin, etc) in preservation of aquatic products were summarized.In addition, the problem and the future research direction of biological preservation technology were proposed.

关 键 词：生物保鲜剂 水产品 壳聚糖 茶多酚 乳酸链球菌素 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]