天然抗菌涂膜材料的研究进展及其在鱼产品保鲜中的应用  

Research Progress on Natural Antibacterial Coating Materials and their Application in Fish Preservation

作　　者：李灿 陈同强 李凯龙 徐文泱 孙桂芳 王芳斌 LI Can;CHEN Tongqiang;LI Kailong;XU Wenyang;SUN Guifang;Wang Fangbin(Hunan Institute of Food Quality Supervision Inspection and Research,Changsha 410000,China;Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning,Changsha 410111,China)

机构地区：[1]湖南省食品质量监督检验研究院,湖南长沙410000 [2]食品安全监测与预警湖南省重点实验室,湖南长沙410111

出　　处：《食品安全导刊》2021年第31期145-149,共5页China Food Safety Magazine

基　　金：湖南省自然科学基金(2020JJ5312)。

摘　　要：本文综合分析了天然抗菌剂抗菌涂膜材料的发展和可食性涂膜保鲜技术在水产品保鲜中的应用,以天然抗菌材料肉桂为例,阐述了天然抗菌剂在抗菌涂膜材料中的应用潜能,并对天然抗菌纳米复合涂膜保鲜技术在淡水鱼制品中的应用进行了展望。This article reviews the development of antibacterial coating materials based on natural antibacterial agents and the application of edible coating preservation technology in the preservation of aquatic products.Taking the natural antibacterial material cinnamon as an example,the application potential of natural antibacterial agents in antibacterial coating materials is explained,and put forward a prospect for the application of natural antibacterial nano composite coating film preservation technology in freshwater fish products.

关 键 词：天然抗菌剂 抗菌涂膜材料 鱼产品 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]