气调包装、冰温技术和保鲜剂在虾类保鲜上的应用

Application of Air Conditioned Package, Controlled Freezing-point and Fresh-keeping Agents on Preservation of Shrimp

介绍了虾类黑变机理及防止虾黑变措施,并阐述了气调包装和保鲜剂防止虾类黑变和延长货架期的原理及应用现状;分析了冰温技术应用于虾类保鲜的可行性;基于已报道的气调包装、冰温技术和保鲜剂分别应用在虾类和其他一些水产品上的保鲜效果,提出了联用气调包装、冰温技术和保鲜剂3种技术对虾类进行协同保鲜的技术思路。

The mechanism and preventive measures against shrimp melanosis were introduced, and principles and the status quo of application of air condition and fresh-keeping agents on anti-melanosis of shrimp and extending shelf life were also expounded. The application feasibility of controlled freezing-point technology on preservation of shrimp was analyzed in this paper. In view of the fresh-keeping effect which were reported in the past of air condition, controlled freezing-point technology and preserving agent on shrimp and the other seafood, the combination of three types of technology of air condition package, controlled freezing-point technology and fresh-keeping agents was proposed.