基于活性包装视角下的水产品保鲜机制研究进展

研究发现，内源酶、微生物、脂质氧化及环境等是引起水产品腐败的重要因素，如何提升保鲜效果以减少水产品的腐败损失和保障消费者的食用安全成为水产行业能否可持续发展的关键，引起行业内的广泛关注。近年来随着人们对食品安全和食品包装关注的不断提高，活性包装逐渐发展起来，并在改善保鲜效果方面作用显著，成为研究的热点。鉴于此，本文在探究水产品腐败机制的基础上，从内源酶活性、微生物生长、脂质氧化和环境4 个方面，综合分析了基于活性包装的水产品保鲜机制，并探讨了活性包装可能的增效机制。旨在为未来研发靶向的水产品保鲜活性包装提供支撑。

Progress in Research on the Preservation Mechanism of Aquatic Products from the Perspective of Active Packaging

It is found that endogenous enzymes, microorganisms, lipid oxidation and environmental factors are important factors causing the spoilage of aquatic products. How to improve the preservation of aquatic products to reduce the spoilage loss of aquatic products and ensure the safety of consumers of aquatic products is key for the sustainable development of the aquatic industry, which has aroused widespread concern. In recent years, with people paying more attention to food safety and food packaging, active packaging has gradually developed, which has been applied to significantly improve food preservation and has become a research hotspot. In this context, this paper begins with a discussion of the spoilage mechanism of aquatic products. This is followed by an analysis of the mechanism of the effect of active packaging on the quality preservation of aquatic products from four aspects: endogenous enzyme activity, microbial growth, lipid oxidation and environment factors. This review also discusses the possible synergistic mechanism of active packaging. We anticipate that this review will provide support for future targeted active packaging of aquatic products.