冷杀菌技术在水产品保鲜中的应用研究进展  

Research progress on the applications of cold sterilization technology in the preservation of aquatic products

作　　者：赵月涵 杨盈悦 邓尚贵 张小军[2,3] 梅光明 ZHAO Yuehan;YANG Yingyue;DENG Shanggui;ZHANG Xiaojun;MEI Guangming(College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316021, China;Zhejiang Marine Fisheries Research Institute, Zhoushan 316021, China;Zhejiang Provincial Key Laboratory of Mariculture and Enhancement of Zhejiang Province, Zhoushan 316021, China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316021 [2]浙江省海洋水产研究所,浙江舟山316021 [3]浙江省海水增养殖重点实验室,浙江舟山316021

出　　处：《中国渔业质量与标准》2021年第5期56-64,共9页Chinese Fishery Quality and Standards

基　　金：国家重点研发计划项目(2020YFD0900900)。

摘　　要：由于糖原降解、肌纤维蛋白分解及腐败细菌繁殖等生化作用,水分及蛋白质含量较高的水产品在死后一段时间内极易发生腐败变质,导致其营养价值流失和品质破坏,因此延长水产品货架期并保持其品质稳定是水产品保鲜过程的关键问题。冷杀菌技术在延长食品货架期的同时也最大限度地保全了食品的风味品质及营养,近年来在水产品保鲜研究中有较好的应用。本研究综述了流化冰、臭氧、酸性电解水和等离子体活化水等新型冷杀菌技术目前在水产品保鲜中的应用进展,为以后开展海产品冷杀菌保鲜技术研究提供了参考依据。Due to biochemical effects such as glycogen breakdown,parapeptone decomposition and corruption bacteria reproduction,aquatic products with higher moisture and protein contents are prone to appear corruption and spoilage over a period of time after death,resulting in loss of nutritional value and destruction of quality.Thus,prolonging the shelf life of aquatic products and maintaining their quality stability are the key issues in the preservation process of aquatic products.Cold sterilization technology can not only extend the shelf life of food,but also retain the flavor and nutrition of food to the greatest extent,which has a better application on the study of aquatic products preservation in recent years.This paper reviewed the current application of novel cold sterilization techniques such as fluidized ice,ozone sterilization,acidic electrolytic water and plasma active water in aquatic products preservation,which could provide a theoretical reference for future research on cold sterilization preservation techniques for aquatic products.

关 键 词：流化冰 臭氧 酸性电解水 等离子体活化水 水产品保鲜 

分 类 号：S983[农业科学—捕捞与储运]