贝类生物保鲜技术研究进展

Research progress of shellfish biological preservation technology

中文关键词:  贝类  品质  生物保鲜  协同保鲜

英文关键词:shellfish  quality  biological preservation  collaborative preservation

中文摘要:

      贝类产品味道鲜美, 营养蛋白质含量丰富, 深受消费者的喜爱。贝类产品大多为滤食性动物, 携带有大量的微生物, 易发生腐败变质, 极大地影响了贝类产品品质。与传统的保鲜剂不同, 生物保鲜剂具有安全绿色、无毒无害、易降解等优点已成为当今贝类保鲜领域研究的热点。本文简要总结了贝类产品中的细菌菌相构成及其影响因素, 假单胞菌属和希瓦氏菌是贝类产品的特定腐败菌。综述了乳酸链球菌素、壳聚糖、ε-聚赖氨酸、生物酶等天然保鲜剂对贝类产品品质和货架期的影响, 比较了上述保鲜剂在贝类产品保鲜中的效果差异, 探讨了复配生物保鲜剂和与其他技术相结合的保鲜技术在贝类产品保鲜中的应用, 同时展望了未来生物保鲜技术在贝类产品保鲜中应用的研究方向, 以期为贝类产品的保鲜提供理论参考。

英文摘要:

      Shellfish products are rich in protein and delicious in taste and are deeply affected by consumers. Shellfish products are prone to spoilage because most of them are filter feeders which carried a large number of microorganisms, which greatly affects the quality of shellfish products. Different from traditional preservation, biological preservatives have the advantages of being safe, green, non-toxic and harmless, and easy to degrade, which has become a hot research topic in the field of shellfish preservation. This paper briefly summarized the bacterial phase composition and its influencing factors in shellfish products. Pseudomonas and Shewanella were specific spoilage bacteria of shellfish products. This paper reviewed the effects of natural preservatives such as nisin, chitosan, ε-polylysine and enzymes on the quality and shelf life of shellfish products, compared the effects of the above preservatives in the preservation of shellfish products and discussed the application of biological preservatives combined with other technologies in the preservation of shellfish. Meanwhile，this paper looked forward to the future research directions of biological preservation technology in the preservation of shellfish, in order to provide theoretical reference for the preservation of shellfish products.