虾类防黑保鲜技术研究进展

Research progress on anti-blackening and preservation technology for shrimp

中文关键词:  虾、变质、黑变、保鲜技术

英文关键词:shrimp  spoilage  blackening  preservation technologies

中文摘要:

      虾类肌肉中蛋白质含量丰富而脂肪含量较低, 是典型的高蛋白、低脂肪型食物。虾类是全球广泛分布且消费量巨大的重要水产品, 但在捕捞、加工及贮运过程中极易受到微生物、酶等因素的影响, 从而引起腐败变质及黑变等品质劣变。化学保鲜剂作为目前生产中应用最为广泛的保鲜方法, 具有实用效果好、价格低廉、操作简便等优点, 但其严格的使用限量在生产实践中较难保障; 辐照保鲜、流化冰、微酸性电解水、超高压、纳米材料、生物源保鲜剂等技术有着不同的优势, 但仍存在着价格高、操作难、实用差、效率低等不同的劣势。本文综述了虾类现有防黑保鲜技术, 重点探讨不同栅栏因子的组合策略及其协同防黑保鲜效能, 旨在为新型、高效、环保的虾类保鲜技术的开发提供思路。

英文摘要:

      Shrimp meat is abundant in protein and low in fat, making it a quintessential high-protein, low-fat food. Shrimps are important aquatic products with worldwide distribution and huge consumption volume. However, they are highly susceptible to microorganisms, endogenous enzymes and other influencing factors during fishing, processing, storage and transportation, which easily lead to quality deterioration such as spoilage and blackening. As the most widely used preservation method in production, chemical preservatives have the advantages of good practical effect, low price and simple operation. However, their strict use limit is difficult to guarantee in production practice. Other technologies, such as irradiation preservation, fluidized ice, slightly acidic electrolyzed water, ultra-high pressure, nanomaterials and biologically-derived preservatives, each have distinct advantages but also suffer from various drawbacks, including high costs, complex operations, poor practicality and low efficiency. This paper reviewed the existing anti-blackening and preservation technologies for shrimp, focused on the combination strategies of different barrier factors and their collaborative anti-blackening and preservation effectiveness, aiming to provide ideas for the development of new, efficient and environmentally friendly shrimp preservation technologies.