虾类劣变机制及其天然生物保鲜技术的研究进展

Research advances in shrimp deterioration mechanism and its natural biological preservation technology

中文关键词:  虾  氧化  群体感应现象  天然生物保鲜

英文关键词:shrimp  oxidation  quorum sensing phenomenon  natural biological preservation

中文摘要:

      虾类属于消费者喜爱的水产品之一, 但其货架期较短, 因此探究虾类劣变机制和高效保鲜方法至关重要。近年来, 研究学者发现微生物群体感应现象是影响品质劣变的因素之一。而天然生物保鲜剂可以很好的延缓品质的下降速度, 减少资源浪费, 在水产品保鲜方面具有广阔的应用前景。本文详细阐述了虾的劣变机理及其近年来国内外天然生物保鲜技术的研究成果, 旨在为新型生物保鲜技术的开发提供新思路。

英文摘要:

      Shrimp is one of the favorite aquatic products of consumers, but its shelf life is short, so it is important to explore the mechanism of shrimp deterioration and efficient preservation. In recent years, research scholars have found that microbial population induction is one of the factors that affect quality deterioration. The natural biological preservative can delay the decline of quality and reduce the waste of resources, and has broad application prospects in the preservation of aquatic products. This paper elaborated on the deterioration mechanism of shrimp and the research results of natural biological preservation technology at home and abroad in recent years, aiming to provide new ideas for the development of new biological preservation technology.