| 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].食品安全质量检测学报,2015,6(10):3935-3940 |
| 香辛料在水产品保鲜应用中的研究进展 |
| Research progress in application of spices on preservation of aquatic products |
| 投稿时间：2015-05-30 修订日期：2015-09-06 |
| DOI： |
| 中文关键词: 香辛料 水产品 保鲜技术 |
| 英文关键词:spices aquatic products preservation technology |
| 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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| Author | Institution |
| CAI Lu-Yun | College of Food Science and Engineering of Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province; College of Food Science, Southwest University |
| MA Shuai | College of Food Science and Engineering of Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province |
| CAO Ai-Ling | Xiaoshan Entry-Exit Inspection and Quarantine Bureau |
| LI Jian-Rong | College of Food Science and Engineering of Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province; College of Food Science, Southwest University |
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| 中文摘要: |
| 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。 |
| 英文摘要: |
| Aquatic products are rich in protein, moisture and fat, which lead to oxidation and propagation of microorganisms that cause spoilage easily. Therefore, aquatic products preservation technology is one of the important researches in aquatic products domain. Spices as biological preservatives are new-type, healthy and have no side effects. Spices could extend the storage period of aquatic products based on their antimicrobial and antioxidant effects, which exhibits a great potential in the aquatic products industry. This paper mainly introduces the action mechanism of spices to aquatic products, especially discusses the latest research progress of the spices which applied in preservation of aquatic products, and analyzes the existing problems, and the prospects of its application is proposed. |
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