| 赵启蒙，许澄，黄雯，包建强.贝类保鲜技术研究进展[J].广东农业科学,2014,41(6):117-121 |
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贝类保鲜技术研究进展 |
| Research progress in shellfish preservation technology |
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| DOI： |
| 中文关键词: 贝类 低温保鲜 气调保鲜 辐照保鲜 生物保鲜剂保鲜 |
| 英文关键词: shellfish hypothermia preservation modified atmosphere preservation radiation preservation biological |
| 基金项目:上海市科委工程中心建设（11DZ2280300）；上海
市教育委员会重点学科建设项目（J50704）；上海高校知识服务
平台；上海海洋大学水产动物遗传育种中心（ZF1206） |
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| 摘要点击次数: 2111 |
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| 中文摘要: |
| 贝类产品中蛋白质、水分、脂肪含量丰富，容易引起微生物繁殖导致腐败变质，因此贝类防腐保鲜技术是重要研究方向。从贝类在保鲜过程中的物理、生化、感官的变化入手，综述了低温保鲜、气调保鲜、辐照保鲜、生物保鲜剂保鲜4 种贝类储藏保鲜技术，对各保鲜技术的优缺点进行对比分析，以便在实际应用中对于不同外界条件选择最合适的保鲜方法。指出当前国内贝类在保鲜过程中的问题，并对贝类保鲜发展前景进行展望。 |
| 英文摘要: |
| Shellfish is rich in protein, moisture, fat. It leads to the propagation of microorganisms that cause spoilage
easily. Therefore, shellfish preservation technology is an important research direction. From the physical, biochemical,
sensory change of shellfish in the preservation process, this article summarizes 4 kinds of shellfish storage preservation
techniques including hypothermia preservation, modified atmosphere preservation, radiation preservation and biological
preservative preservation, then analyzes the advantages and disadvantages of each technology, to choose the most
appropriate preservation methods in practical applications for different external conditions. The current problems of
shellfish preservation process are pointed out, and the future development of shellfish preservation is prospected.
preservative preservation |
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