不同保鲜方法对三文鱼品质影响的研究进展

Research Progress in Effects of Different Preservation Methods on Salmon Quality

目的综述三文鱼的保鲜方法,为我国三文鱼保鲜技术的发展提供参考。方法从物理保鲜、化学保鲜和生物保鲜这3类保鲜方法的角度,综合理化指标、微生物指标等三文鱼的鲜度评价指标,详细介绍不同保鲜方法对三文鱼品质的影响,分析不同保鲜方法的优缺点。结果各种保鲜方法各有优劣,物理保鲜适合水产品大规模运输保鲜,化学保鲜高效、易残留,生物保鲜安全高效,发展潜力巨大。结论生物保鲜技术及复合保鲜技术的推广应用是水产品保鲜领域的未来发展方向。

The preservation methods of salmon were reviewed to provide a theoretical reference for the development of salmon preservation technology in China. From the perspectives of physical preservation,chemical preservation and biological preservation methods,combining the freshness evaluation indexes such as physicochemical and microbiological indexes,we introduced the effects of different preservation methods on salmon quality in detail,and analyzed the advantages and disadvantages of different preservation methods. All preservation methods have their own advantages and disadvantages. Physical preservation is more suitable for large-scale transport of fresh seafood,chemical preservation is efficient but has a risk of chemical residues,while biological preservation is safe and efficient,with great development potentials. Promotion of biological preservation technology and the composite preservation technology is the future direction of development in the field of preservation.