摘要
水产品营养丰富、味道鲜美和滋味好,一直是人们餐桌上的佳肴,受微生物、物理和酶作用极易腐败变质,限制了其货架期和流通半径。生物保鲜剂具有天然、安全和易降解等优点,且具有良好的抑菌特性,近年来在水产品保鲜中得到较多研究与应用。本文阐述了几种常用生物保鲜剂茶多酚、壳聚糖、乳酸链球菌素、ε-聚赖氨酸的抑菌机理,以及复合保鲜剂在水产品中的使用,并介绍了生物保鲜剂结合可食性膜和预测微生物学在水产品保鲜中的应用,旨在为生物保鲜剂在水产品中的应用提供参考。
Aquatic products are nutritional and tasty. But they are easily to spoilage because of the microbial,physical and enzymatic effects, limiting their shelf life and circulation radius. Recent years, biopreservatives are widely used in aquatic products because of their antibacterial activity, natural, non-toxic, easily to degrade and other advantages. This article aims to elaborate the inhibition effects and mechanisms of a few biopreservatives such as tea polyphenols, chitosan, lysozyme and nisin as well as the use of their combination. Then the article introduces the application of predictive microbiology and edible coating with biopreservatives in aquatic products,aims to provide a reference for the application of biopreservatives in aquatic products.
作者
单珂
郭全友
姜朝军
李保国
SHAN Ke;GUO Quan-you;JIANG Chao-jun;LI Bao-guo(School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;East China Sea Fisheries Research Institute ,Chinese Academy of Fishery Science,Shanghai 200090,China)
出处
《食品与发酵科技》
CAS
2018年第3期4-8,共5页
Food and Fermentation Science & Technology
基金
中国水产科学研究院基本科研业务费资助(2016HY-ZD0803)
国家自然科学基金项目(31371867)
上海市自然科学基金项目(16ZR1444900)
关键词
水产品
生物保鲜剂
抑菌机理
预测微生物学
可食性膜
aquatic products
biopreservative
antibacterial mechanism
predictive microbiology
edible coating
