水产品劣变机制及其保鲜剂研发研究进展

Research progress on the deterioration mechanism and preservatives of aquatic products

中文关键词:  水产品  劣变  贮藏  保鲜剂

英文关键词:aquatic products  deterioration  storage  preservatives

中文摘要:

      水产品因其味道鲜美、富含蛋白质、必需氨基酸、多不饱和脂肪酸及微量元素而备受消费者青睐。低温贮藏是水产品最常见的贮藏手段, 然而水产品肌肉组织薄、水分含量高、蛋白含量高等特点使其易在低温贮藏过程中出现汁液流失、蛋白质变性、脂质氧化、微生物生长繁殖等品质劣变现象。为充分探究水产品劣变机制, 低场核磁共振技术(low field nuclear magnetic resonance, LF-NMR)、核磁共振成像技术(magnetic resonance imaging, MRI)、基于16S的二代高通量测序技术、蛋白质组学与脂质组学等新技术逐步应用于水产品低温贮藏过程中水分迁移、微生物作用、蛋白质与脂质生物大分子氧化降解反应的研究中。基于水产品劣变现象及其机制的研究, 水产品保鲜技术得以开发应用。水产品保鲜剂按性质可分为盐类保鲜剂、酚类保鲜剂、糖类保鲜剂、蛋白类保鲜剂等, 因具有成本低廉、操作简便的优势而被广泛开发应用。本文对水产品贮藏过程中常见的劣变现象及其机制的研究进展进行了综述, 总结了水产品保鲜剂的研发现状, 并对未来水产品劣变机制研究与水产品保鲜剂的发展前景进行了展望, 以期为水产品保鲜剂的开发利用提供参考。

英文摘要:

      Aquatic products are favored by consumers for their delicious taste, rich in protein, essential amino acids, polyunsaturated fatty acids and trace elements. Low temperature storage is the most common storage method for aquatic products. However, the characteristics of thin muscle tissue, high moisture content, high protein content make aquatic products vulnerable to quality deterioration phenomena such as juice loss, protein denaturing, lipid oxidation, and microbial growth and reproduction during low temperature storage. To explore the mechanism of aquatic product deterioration, low field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI), 16S-based second generation high-throughput sequencing technology, proteomics and lipidomics technology has been gradually applied to the study of water migration, microbial action, and oxidation and degradation reaction of protein and lipid biomacromolecules during low temperature storage of aquatic products. The technology of aquatic product preservative has been developed and applied based on the study of aquatic product deterioration phenomenon and mechanism. Preservatives can be divided into salt preservatives, phenolic preservatives, sugar preservatives, and protein preservatives according to their properties. Aquatic product preservatives has been widely developed and applied due to their advantages of low cost and simple operation. This paper reviewed the research progress of common deterioration phenomena and their micro-level mechanisms in the process of low-temperature storage of aquatic products, summarized the research and development status of aquatic product preservatives, and prospected the future research on the mechanism of aquatic product deterioration and the development prospect of aquatic product preservatives, which could provide reference for the development and utilization of aquatic products.