| 香辛料在水产品保鲜应用中的研究进展 |
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| 引用本文： | 蔡路昀,马帅,曹爱玲,励建荣.香辛料在水产品保鲜应用中的研究进展[J].食品安全质量检测技术,2015,6(10):3935-3940. |
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| 作者姓名： | 蔡路昀 马帅 曹爱玲 励建荣 |
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| 作者单位： | 渤海大学食品科学与工程学院,渤海大学食品科学与工程学院,萧山出入境检验检疫局,渤海大学食品科学与工程学院 |
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| 基金项目： | 国家自然科学基金(31401478; 31471639)；中国博士后基金面上项目(2015M570760)；“十二五”国家科技支撑计划(2012BAD29B06)；辽宁省科技攻关项目(201500098)。 |
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| 摘 要： | 水产品中蛋白质、水分、脂肪含量丰富,容易引起氧化和微生物繁殖导致腐败变质,因此水产品贮藏保鲜技术是水产领域的重要研究方向之一。香辛料作为一种新型、健康、无副作用的生物保鲜剂,对水产品具有明显的抑菌及抗氧化作用,进而能保持水产品的贮藏品质并延长其货架期,在水产品的保鲜及贮运上具有巨大的潜在应用价值。本文主要介绍了香辛料对水产品保鲜的作用机制,尤其论述了香辛料在水产品贮藏保鲜应用中的最新研究进展,并分析了目前存在的问题,同时对其应用前景进行了展望。
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| 关 键 词： | 香辛料 活性提取物 水产品 保鲜 研究进展 |
| 收稿时间： | 2015/5/30 0:00:00 |
| 修稿时间： | 9/6/2015 12:00:00 AM |
Research progress in application of spices on preservation of aquatic products |
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| CAI Lu-Yun,MA Shuai,CAO Ai-Ling and LI Jian-Rong.Research progress in application of spices on preservation of aquatic products[J].Food Safety and Quality Detection Technology,2015,6(10):3935-3940. |
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| Authors: | CAI Lu-Yun MA Shuai CAO Ai-Ling and LI Jian-Rong |
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| Affiliation: | College of Food Science and Engineering of Bohai University,National#$NBS #$NBSLocal#$NBSJoint#$NBSEngineering#$NBSResearch#$NBSCenter of#$NBSStorage,#$NBSProcessing#$NBSand#$NBSSafety#$NBSControl#$NBSTechnology for#$NBSFresh#$NBSAgricultural and Aquatic Products,Food Safety Key Lab of Liaoning Province,Jinzhou,Liaoning, College of Food Science,Southwest University,Beibei,Chongqing, Xiaoshan Entry-Exit Inspection and Quarantine Bureau,Hangzhou,Zhejiang,College of Food Science and Engineering of Bohai University,National#$NBS #$NBSLocal#$NBSJoint#$NBSEngineering#$NBSResearch#$NBSCenter of#$NBSStorage,#$NBSProcessing#$NBSand#$NBSSafety#$NBSControl#$NBSTechnology for#$NBSFresh#$NBSAgricultural and Aquatic Products,Food Safety Key Lab of Liaoning Province,Jinzhou,Liaoning, College of Food Science,Southwest University,Beibei,Chongqing, Xiaoshan Entry-Exit Inspection and Quarantine Bureau,Hangzhou,Zhejiang,Xiaoshan Entry-Exit Inspection and Quarantine Bureau,College of Food Science and Engineering of Bohai University,National#$NBS #$NBSLocal#$NBSJoint#$NBSEngineering#$NBSResearch#$NBSCenter of#$NBSStorage,#$NBSProcessing#$NBSand#$NBSSafety#$NBSControl#$NBSTechnology for#$NBSFresh#$NBSAgricultural and Aquatic Products,Food Safety Key Lab of Liaoning Province,Jinzhou,Liaoning, College of Food Science,Southwest University,Beibei,Chongqing, Xiaoshan Entry-Exit Inspection and Quarantine Bureau,Hangzhou,Zhejiang |
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| Abstract: | As a kind of new-style, health, non-toxic side effects of new biological preservatives, spices and its activity extracts could extend the storage period of aquatic products based on the antimicrobial and antioxidant effects of spices and its activity extracts, which exhibit a great potential on the aquatic products industry. The most advanced research on storage effects of aquatic products by using spices and its activity extracts were summarized. In addition, some suggestions for future development and application prospect were proposed. |
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| Keywords: | spices activity extracts aquatic products preservation research progress |
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