海参贮藏保鲜机理及保鲜技术研究进展

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。

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

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.