摘要
水产品是蛋白质、无机盐及维生素的良好来源,但极易腐败变质,从而对水产品流通产生影响。保鲜冰主要是将传统冰与臭氧、电解水、保鲜剂、电子束辐照等技术相结合,以达到最佳的作用效果。文章主要概述传统冰、臭氧冰、流化冰、电解水冰和生物保鲜剂冰等在国内外水产品保藏中的应用研究进展,同时拓展了电子束辐照结合冰藏保鲜与复合保鲜剂冰法,系统分析几种保鲜冰在水产品贮藏中存在的主要问题,提出相应改进建议,并对其应用前景与发展方向进行展望。
Aquatic products are good resources of protein, inorganic salt and vitamin, which are tend to be deteriorated easily and affect the circulation of aquatic products. Fresh ice is one of the fresh keep ing methods with ice, such as ozone, electrolyzed water, bio-preserv atives and electronic beam etc, so as to achieve the best effect of preservation, The application progress in fresh keeping effects of a- quatic products with traditional ice, ozone ice, slurry ice, electro- lyzed water ice and bio-preservative ice were reviewed in this paper. The application of electronic beam and composite bio-preservative with ice were also introducec at the same time. The main problems on preservation for aquatic products with fresh ice were analyzed sys tematically and the suggestions of these problems were given. Fur- thermore, the application prospects and developmental aspects of fresh ice were outlooked.
出处
《食品与机械》
CSCD
北大核心
2016年第3期226-230,共5页
Food and Machinery
基金
2014年国家农业成果转化资金项目(编号:2014GB2C000081)
"十二五"国家支撑计划项目(编号:2012BAD38B09)
上海市科技兴农2015年重点攻关项目(编号:沪农科攻字(2015)第4-12号)
关键词
保鲜冰
水产品
保藏
臭氧
流化冰
电解水
电子束辐照
fresh ice
aquatic products
storage
ozone
slurryice
electrolyzed water
electronic beam
