鱼类产品中优势腐败菌、天然防腐剂及保鲜技术的研究进展  

Research progress on specific spoilage organisms、natural preservatives and preservation technology in fish products

作　　者：沈春玉 赵玉巧 颜冬梅 SHEN Chun-yu;ZHAO Yu-qiao;YAN Dong-mei(College of Marine Life and Fisheries,Jiangsu Ocean University,Lianyungang 222005;Lianyungang Baixianwu Food Co.,Ltd.,Lianyungang 222005)

机构地区：[1]江苏海洋大学海洋生命与水产学院,连云港222005 [2]连云港百鲜屋食品有限公司,连云港222005

出　　处：《中国食品添加剂》2020年第3期172-178,共7页China Food Additives

摘　　要：新鲜和经温和加工的鱼类产品越来越受人们欢迎,包括更容易患上食源性疾病的人,这带来了新的食品安全问题。新鲜和经温和加工的鱼类产品由于一群微生物的作用而变质,其中有能力控制和产生代谢产物的优势腐败菌,直接影响了产品的感官特性,导致消费者的排斥。近年来,人们付出了相当大的努力研究了鱼类产品中的优势腐败菌,以及寻找能够抑制鱼类产品中优势腐败菌的天然防腐剂和保鲜技术,以提高产品的质量和保质期。本文概述了国内外一些鱼类产品在低温条件下存在的优势腐败菌,以及3种鱼类产品中优势腐败菌概况,介绍了部分天然防腐剂及保鲜技术在鱼类产品中的应用情况,展望了鱼类产品中优势腐败菌、天然防腐剂及保鲜技术的研究方向。With fresh and lightly processed fish products are becoming more and more popular, even those who are susceptible to foodborne illness also like to eat fish, the product safety issues are raising rapidly. Fresh and mildly processed fish products are spoiled by a group of microorganisms. Among them, specific spoilage organisms have the ability to control and dominant spoilage of metabolites, and affect the sensory properties of fish and causes products rejections by consumers. In recent years, considerable efforts have been made to study the specific spoilage organisms in fish products, and look for natural preservatives and preservation technologies that can inhibit those specific spoilage organisms and improve the quality and shelf life of fish products. This paper summarizes the research both at home and aboard of specific spoilage organisms in fish products at low temperature. The study also illustrates the general situation of three specific spoilage organisms, introduces the application of some natural preservatives and preservation technology in fish products, and proposes research direction of dominant spoilage bacteria, natural preservatives and preservation technologies in fish products.

关 键 词：鱼类产品 优势腐败菌 天然防腐剂 保鲜技术 

分 类 号：TS205.9[轻工技术与工程—食品科学]