| 水产品腐败机理及控制方法研究进展 |
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| 引用本文： | 杨帆,万金庆,张楠,邢娜.水产品腐败机理及控制方法研究进展[J].食品工业科技,2019,40(5):282-285. |
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| 作者姓名： | 杨帆 万金庆 张楠 邢娜 |
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| 作者单位： | 1. 上海海洋大学食品学院, 上海 201306;2. 上海水产品加工及贮藏工程技术研究中心, 上海 201306;3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海), 上海 201306 |
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| 基金项目： | 国家自然科学基金(31171764)。 |
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| 摘 要： | 酶类的水解作用是水产品贮藏过程中腐败变质的主要因素。本文综述了水产品在低温贮藏中的腐败机理及控制方法,分别对前后两个阶段占主导作用的因素内源酶和胞外酶进行了分析,讨论了控制冰点与气调包装结合法、腌制与低温贮藏法、冰温干燥法等延长水产品贮藏期的方法,并对提高水产品品质的方法做出了展望,以期为提高水产品营养价值、延长贮藏期提供指导。
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| 关 键 词： | 水产品 腐败机理 内源酶 胞外酶 钙蛋白酶 溶酶体组织蛋白酶 控制方法 |
| 收稿时间： | 2018-06-06 |
Research Progress on Corruption Mechanism and Control Methods of Aquatic Products |
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| YANG Fan,WAN Jin-qing,ZHANG Nan,XING Na.Research Progress on Corruption Mechanism and Control Methods of Aquatic Products[J].Science and Technology of Food Industry,2019,40(5):282-285. |
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| Authors: | YANG Fan WAN Jin-qing ZHANG Nan XING Na |
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| Affiliation: | 1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2. Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation, Shanghai 201306, China;3. Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai), Ministry of Agriculture, Shanghai 201306, China |
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| Abstract: | Hydrolysis of enzymes is a major factor in spoilage of aquatic products during storage. In this paper, the corruption mechanism and control methods of aquatic products stored in low temperature was reviewed. Endogenous and extracellular enzymes, which were dominant in the two stages, were analyzed respectively. Finally, the methods of controlling the storage period of aquatic products such as controlled freezing point combined with modified atmosphere packaging, pickling and low temperature storage, and ice temperature drying and drying methods were discussed, and the methods for improving the quality of aquatic products were prospected to provide guidance for improving the nutritional value and prolonging the shelf life of aquatic products. |
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