海参贮藏保鲜机理及保鲜技术研究进展  

A Review of Factors Affecting the Storage Quality of Sea Cucumber and Technologies for Its Preservation

作　　者：吴可 李萌 李莹 马永生 范馨茹 赵前程 WU Ke;LI Meng;LI Ying;MA Yongsheng;FAN Xinru;ZHAO Qiancheng(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China;Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization,Dalian 116023,China;Liaoning Provincial Marine Healthy Food Engineering Research Centre,Dalian 116023,China)

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁大连116023 [2]大连市特色海洋功效成分开发与高值化利用重点实验室,辽宁大连116023 [3]辽宁省海洋健康食品工程研究中心,辽宁大连116023

出　　处：《肉类研究》2023年第2期46-53,共8页Meat Research

基　　金：辽宁省自然科学基金计划项目(2022-BS-270);辽宁省教育厅重点攻关项目(LJKZZ20220090)。

摘　　要：海参具有丰富的营养价值和食疗养生功能。在市场流通和贮藏过程中,海参自溶和微生物生长易导致品质劣化,造成巨大的经济损失。明确海参贮藏保鲜过程中内源酶和微生物的作用机理,是阐释海参品质变化的核心,对设计开发新型海参贮藏保鲜技术具有理论指导意义,是关乎海参产业发展的关键技术问题。本文概述海参贮藏保鲜机理,归纳海参相关保鲜技术,提出深入研究的建议,并对未来发展趋势予以展望,以期为海参行业高质量发展提供更强有力的理论支撑。Sea cucumber has rich nutritional value and can be used for dietetic therapy and health preservation. In the process of market circulation and storage, sea cucumber is susceptible to quality deterioration due to autolysis and microbial growth,resulting in huge economic losses. Clarifying the action mechanism of endogenous enzymes and microorganisms during the storage of sea cucumber is the core of understanding its quality changes, which is of guiding significance to the design and development of new storage and preservation technologies for sea cucumber, and is a key technical issue concerning the development of the sea cucumber industry. This paper reviews factors affecting the storage quality of sea cucumber and summarizes the associated preservation technologies. In addition, it puts forward some suggestions for further research and gives an outlook on future trends. This review is expected to provide more powerful theoretical support for the high-quality development of the sea cucumber industry.

关 键 词：新鲜海参 即食海参 内源酶 微生物 保鲜技术 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]