天然抑菌剂在鲜食微藻中应用的可行性分析  

Feasibility Analysis of Application of Natural Antimicrobial Agents in Fresh-Eating Microalgae

作　　者：刘亚楠 周真真 张俊杰 丛威[2] 段蕊 LIU Ya-nan;ZHOU Zhen-zhen;ZHANG Jun-jie;CONG Wei;DUAN Rui(School of Ocean Food and Biological Engineering,Jiangsu Ocean University,Lianyungang 222005,China;Institute of Process Engineering,Chinese Academy of Sciences,Beijing 100190,China)

机构地区：[1]江苏海洋大学海洋食品与生物工程学院,江苏连云港222005 [2]中国科学院过程工程研究所,北京100190

出　　处：《中国调味品》2024年第11期195-199,共5页China Condiment

基　　金：国家重点研发计划(2022YFD1300703)。

摘　　要：微藻营养丰富,目前市售产品主要以高温干燥处理后的微藻粉制得,然而干燥过程会导致活性成分大量流失,营养价值大打折扣,因此,基于新鲜微藻开发的鲜食产品极具市场价值。在鲜食微藻保藏过程中,防腐且保留藻细胞活性是面临的首要问题。天然抑菌剂因为绿色安全已经被应用于水产品、肉制品、奶制品等食品中,具有良好的防腐保鲜效果。文章分析了几种天然抑菌剂的抑菌机制及其应用现状,并分析了将其应用于鲜食微藻的可行性。Microalgae is rich in nutrients.At present,commercially available products are mainly made from microalgae powder after high-temperature drying treatment.However,the drying process can lead to a significant loss of active components,greatly reducing its nutritional value.Therefore,fresh-eating products developed based on fresh microalgae are of great market value.During the preservation of fresh-eating microalgae,anti-corrosion and retaining algal cell activity is the primary issue.Natural antimicrobial agents have been applied in aquatic products,meat products,dairy products and other foods due to their green and safe nature,and have good anti-corrosion and preservation effects.In this paper,the antimicrobial mechanism and the application status of several natural antimicrobial agents are analyzed,and the feasibility of applying them to fresh-eating microalgae is analyzed.

关 键 词：鲜食微藻 天然抑菌剂 微藻防腐 保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]