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生鲜家畜肉类及水产鱼虾类物流过程中的腐败变质主要由微生物引起。随着分子生物学技术的快速发展,分子生态技术已成为研究生鲜家畜肉类及水产鱼虾类物流过程中微生物菌相变化的主要手段。引起生鲜家畜肉类及水产鱼虾类在物流过程中腐败变质的微生物也不断被发现。本文综述了生鲜家畜肉类及水产鱼虾类物流过程中常见微生物物种,包括肉食杆菌、乳酸菌、沙门氏菌属、假单胞菌属、明串珠菌属、热杀索丝菌、单增李斯特氏菌等细菌以及酵母菌、霉菌等真菌;介绍了2010年后多用于生鲜家畜肉类和水产鱼虾类菌相研究的分子生态技术,包括变性梯度凝胶电泳技术、末端限制性片段长度多态性技术、高通量测序技术和实时定量聚合酶链式反应技术,旨在为我国生鲜家畜肉类及水产鱼虾类的菌相研究提供参考。 相似文献
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冷链物流包装技术对于易腐食品链(如肉类、鱼类、乳制品、水果和蔬菜产品)以及制药行业的某些产品(如疫苗、生物医药和血液制品)的运作至关重要。未来生鲜农产品冷链物流包装将趋于高性能、环保化、数字化发展。文章通过综述近年来用于生鲜农产品冷链物流上的包装技术,分析不同包装材料的特性、使用价值、应用范围、技术优缺点,并通过对潜在的农产品冷链物流包装技术与材料、不同包装技术的复合使用进行分析,以探寻不同生鲜农产品最优的包装,并有针对性地根据不同生鲜农产品开发出相应的冷链物流包装,渐渐摒弃回收率低、性能不佳的包装技术。通过增加回收利用次数、降低高性能材料的使用成本,以达到减少生鲜农产品冷链物流中的损耗、环境友好的目的。 相似文献
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供应链中生鲜果蔬由于呼吸作用、蒸腾作用和乙烯释放等因素,持续消耗有机物质(如糖和淀粉),导致生鲜果蔬品质降低。在整个供应链中,生鲜果蔬的生理、生化变化受内在因素(种类与品种、产地与采收期、成熟度或生长期)和环境因素(如温度、湿度、O2和CO2体积分数、乙烯体积分数、挤压、撞击、振动等)的影响。目前,供应链中应用了许多采后技术来提高品质和保留率,以减少生鲜果蔬的品质劣变,提高其市场竞争力。作者简要介绍了供应链中生鲜果蔬品质劣变(如霉变、萎蔫、褐变、软化、黄化等)机制、生鲜果蔬品质劣变影响因素,以及通过采用共性管控技术减缓生鲜果蔬的品质劣变,并综述了智能标签在生鲜果蔬新鲜度检测中的研究进展。 相似文献
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《中国烹饪》2014,(10):136-136
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电子商务的发展与普及逐渐影响着人们的生活方式和习惯。中研网一份研究报告指出,2013年国内生鲜市场规模近万亿元,而生鲜电子商务销售渗透率仅为09%,大市场容量、低渗透率标志着生鲜电商将是电子商务行业的下一片巨大蓝海。但因为成本高损耗大等原因,生鲜电商的发展并不顺利。中国零售业生鲜研究中心委员李长明近日在接受媒体采访时表示“99%的生鲜电商都在亏损。”业内人士表示,生鲜电商发展面临两大难题一是生鲜的标准化问题;二是折损率居高不下。我国现在的果蔬在物流过程中损耗近三成,100吨的蔬菜轻易可以产生20吨的垃圾,这也是个触目惊心的数字。 相似文献
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食源性疾病不但严重危害人们的健康, 而且造成大量的经济损失。在全球范围内与果蔬等农产品相关的诺如病毒(Norovirus, NoV)污染事件持续暴发并呈增长态势。由于果蔬类食品中诺如病毒污染含量较低, 再加上食品基质成分的干扰, 使得果蔬制品中的NoV检测成为一项非常艰巨的任务。传统的检测技术面临许多缺点, 例如鉴定的特异性有待增强; 提取效率不够高, 检测敏感性尚需改进。这意味着需要转换视角, 开展食源性诺如病毒检测技术的创新研究。本文综述了果蔬食品中NoV污染流行状况及易受污染的、需加以关注的果蔬食品种类, 总结了果蔬食品中NoV洗脱及富集方法、介绍了基于组学的检测技术及发展趋势, 希望为不断提高果蔬食品中NoV检测防控能力提供参考。 相似文献
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硝酸盐和亚硝酸盐广泛存在于人们的生活中,人体外源性硝酸盐的摄入大多来自蔬菜。硝酸盐对人体没有直接危害,但它可以在人体内的酶和微生物的作用下转化为有毒的亚硝酸盐,使血液的输氧能力下降,导致高铁血红高蛋白症。蔬菜在人们的日常膳食中占据重要的地位,检测蔬菜中的硝酸盐含量具有重要的现实意义。本研究对蔬菜中硝酸盐和亚硝酸盐的检测技术进展进行了概述和比较,以期为蔬菜中硝酸盐和亚硝酸盐的检测及快速检测技术的发展提供基础参考。 相似文献
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Oluwafemi James Caleb Umezuruike Linus Opara Corli R. Witthuhn 《Food and Bioprocess Technology》2012,5(1):15-30
Ongoing global drive for a healthier diet has led to a rise in demand for convenient and fresh food produce, with high nutritional
value and free of additives. Minimally fresh processed fruits and vegetables, satisfies the consumers’ perception of a high
nutritional quality and convenience produce. Minimally processed fruit and vegetables are susceptible to increased deterioration
in quality and microbial infestation due to increase in endogenous enzymatic processes and respiration rate. Modified atmosphere
packaging (MAP) technology offers the possibility to retard produce respiration rate and extend the shelf life of fresh produce.
However, it is important to correlate the permeability properties of the packing films with the respiration rate of the produce,
in order to avoid anaerobic conditions which could lead into fermentation of produce and accumulation of ethanol. Hence, mathematical
prediction modelling is now widely applied in the design and development of effective MAP technology in both whole and minimally
processed fresh produce. With increasing global interest in postharvest handling and nutrition value of pomegranate, MAP of
minimally processed pomegranate arils offers additional innovative tool for optimal use and value addition, including the
utilization of lower-grade fruit with superficial peel defects such as; cracks, splits, and sunburnt. This review paper highlights
the current status and applications of modified atmosphere packaging in whole fruit and minimally processed pomegranate arils
and identifies future prospects. 相似文献
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Matthew Deas Wilson Roger A Stanley Alieta Eyles Tom Ross 《Critical reviews in food science and nutrition》2019,59(3):411-422
Modified atmosphere packaging (MAP) technology has been commercially viable since the 1970s. Currently, MAP is extensively used worldwide to preserve the quality and extend the shelf-life of whole fresh fruits and vegetables, but is also increasingly used to extend the shelf-life of minimally processed fresh fruit and vegetables. This review discusses new processes and technologies that can be used to improve quality preservation and consumer acceptability of minimally processed produce where high respiration rates and challenging degradation processes operate. New packaging innovations are enabling producers and retailers to further maintain quality for longer. Innovative approaches to extend shelf-life include active MAP with differentially permeable films, films that incorporate antimicrobial properties, edible coatings that confer barriers properties, and the use of non-traditional gases to modify respiration. Intelligent packaging using integrated sensor technologies that can indicate maturity, ripeness, respiration rate and spoilage are also appearing. This review demonstrates that preservation technologies and associated packaging developments that can be combined with modified atmosphere are constantly evolving technology platforms. Adoption of combinations of technology improvements will be critical in responding to commercial trends towards more minimally processed fresh-cut and ready-to-eat fruit and vegetable products, which require specialized packaging solutions. 相似文献
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王吉寅 《食品安全质量检测学报》2018,9(18):5018-5021
食品安全问题一直是人们关注的焦点问题, 因为其直接关系到人们的生存和健康发展。食品物流中的食品安全问题也越来越受到关注, 大部分研究主要从食品的腐败变质、污染等因素分析食品物流中存在的食品安全问题, 而对物流环节中可能引发的食品安全问题的研究较少。本文主要从为食品物流操作环节、冷链物流、物流信息化及技术投入4方面分析了食品物流中存在的食品安全问题, 分析了问题的原因, 并从完善法律法规、加强食品物流企业管理、建立完备冷链物流体系、提升信息化程度和加强技术投入方面提出了解决问题的对策, 以期为丰富食品物流中食品安全问题的相关理论, 解决食品安全问题提供参考。 相似文献
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叶菜是人们日常饮食中必不可少的食物之一,富含膳食纤维、Vc以及多种微量元素,但是其特有的生理特性以及组织结构使其极易腐败变质,因此探究适宜的保鲜方式显得尤为重要。本文综述了物理、化学、生物保鲜技术间的不同组合对叶菜的保鲜效果,结合叶菜典型指标及货架期,介绍了相比于单一保鲜方式,不同组合保鲜方式的特点及优势,并指出在未来叶菜保鲜技术的发展方向,为叶菜的实际保鲜工作提供参考。 相似文献
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Pakchoi is an important source of many essential nutrients for humans, but the leaves are prone to yellowing and rotting. This study aimed to maintain the quality of post-harvest pakchoi by using non-thermal high-voltage electrostatic field (HVEF) treatment in combination with modified atmosphere packaging (MAP) to compensate for each other's technical shortcomings and extend the shelf life of pakchoi. After 40 days of storage, HVEF at 4 kV/cm effectively degraded the volatile flavor components within the package, maintaining the chlorophyll and ascorbic acid content. It also reduced the microbial count by 1.82 ± log CFU g−1 (at 25 days) compared to the single MAP treatment (p < 0.05). The combined treatment of pakchoi has been verified by low-field nuclear magnetic resonance to have relatively low water mobility as well as lower electrolyte permeability and better texture than the single treatment. So, it has a higher sensory score. The HVEF assisted treatment resulted in lower respiration rates in the modified atmosphere packed pakchoi and changes in polyphenol oxidase (PPO) and superoxide dismutase (SOD) activities by affecting metal ion valence and enzyme conformation in favor of long-term storage. Principal component analysis (PCA) showed that the sensory and nutritional qualities of pakchoi treated with MAP and HVEF at 4 kV/cm in concert were closest to those of fresh samples. As a result, the shelf life of the pakchoi was successfully extended to 40 days while the pakchoi with a single MAP treatment lost its edible value at 25 days. HVEF assisted modified atmosphere packaging is expected to be an environmentally friendly, efficient and promising preservation technology.Industrial relevanceThis research provides new ideas for reducing the production of off-flavors vegetables in modified atmosphere packaging and extending the shelf life of vegetables. After modified atmosphere packaging the vegetables receive a high-voltage electrostatic field treatment at five-day intervals. This intermittent post-treatment is both low energy and efficient; and the antibiotic effect on microorganisms is unmatched by other integrated treatments. This opens up new possibilities for the transportation of fresh vegetables by fleets on long sea voyages and for the marketing of off seasonable fruit and vegetables in extreme weather. 相似文献