低温等离子体技术在水产品保鲜中的应用研究进展  

Recent Progress of Cold Plasma Technology in the Preservation of Aquatic Products

作　　者：蓝蔚青[1,2] 陈雪宁 谢晶 LAN Weiqing;CHEN Xuening;XIE Jing(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,食品科学与工程国家级实验教学示范中心,上海201306

出　　处：《肉类研究》2022年第6期60-66,共7页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2019YFD0901602);国家现代农业产业技术体系建设专项(CARS-47-G26);上海水产品加工及贮藏工程技术研究中心能力提升项目(19DZ2284000)。

摘　　要：水产品流通期间易受微生物与内源酶影响,使其品质发生劣变,采用非热杀菌技术处理可保持其营养价值,延缓腐败进程,延长贮藏货架期,提升其商品价值。本文在比较常用非热杀菌技术的作用原理及主要特点的同时,阐明低温等离子体技术的杀菌机制及在水产品品质改善、减菌处理、黑变抑制与安全控制中的应用研究进展,针对当前单一使用低温等离子体技术而产生的问题提供解决方法,并展望低温等离子体技术的未来发展趋势,以期为该技术在水产品保鲜中的应用提供理论参考。Aquatic products are easily affected by microorganisms and endogenous enzymes during distribution,resulting in their quality deterioration.Non-thermal sanitization technology can maintain the nutritional value,delay the process of spoilage,prolong the shelf-life and enhance the commodity value of aquatic products.This review paper compares the principles and main characteristics of the common non-thermal sterilization technologies,describes the sterilization mechanism of cold plasma technology,and summarizes recent progress in its application in the quality improvement,bacterial decontamination,blackening inhibition,and safety control of aquatic products.Moreover,possible solutions to the problems of applying cold plasma technology alone are proposed,and future trends in the development of cold plasma technology are discussed.Through this review,we hope to provide a theoretical rationale for the application of this technology in the preservation of aquatic products.

关 键 词：水产品 低温等离子体 非热杀菌技术 保鲜 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]