鱼肉生物保鲜剂应用的研究进展  

Research Progress on Natural Preservative Agents for Fresh Fish

作　　者：邱青璐 张召兴 崔海明[1] 张新燕[1] 李娟[1] 闫桂莲[1] Qiu Qinglu;Zhang Zhaoxing;Cui Haiming;Zhang Xinyan;Li Juan;Yan Guilian(Hebei Tourism Vocational College,Chengde 067000,China)

机构地区：[1]河北旅游职业学院

出　　处：《现代食品》2019年第21期17-19,共3页Modern Food

摘　　要：鱼肉的蛋白含量高,极易引起食品的腐败变质,从而造成相关食品企业的经济损失。开发新型保鲜剂减缓鱼肉腐败变质的过程,是保障食品卫生安全的首选。本文介绍了乳酸菌、茶多酚、壳聚糖膜等天然保鲜剂在鱼肉保鲜中的应用及其可能存在的问题,并对其发展趋势进行了展望。The flesh of fish is easy to cause food spoilage due to its high protein content,thus causing economic losses in the food industry.Developing new preservatives to slow down the spoilage process of fish meat has become the first choice to ensure the safety of food industry.The paper introduces the application of the lactic acid bacteria and other microorganisms in fish preservation,tea polyphenols,and chitosan edible film and in fish preservation and their possible problems,and prospect their development trend.

关 键 词：鱼肉 乳酸 茶多酚 壳聚糖 研究进展 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]