摘要
在介绍水产品常用保鲜方式的基础上,分别对壳聚糖的制备方法与抑菌机制予以说明,综述了壳聚糖在水产品保鲜方面的应用研究进展,分析了其存在的问题与解决办法,同时还对壳聚糖在水产品保鲜方面的发展前景进行了展望。
On the basis of the introduction of common preservation methods in aquatic products,the preparation methods and antibacterial mechanism of chitosan were reviewed respectively.The research progress of chitosan in the preservation of aquatic products was summarized,and the existing problems and solutions were analyzed. Moreover, the development prospect of chitosan in the preservation of aquatic products was also prospected.
作者
刘嘉莉
蓝蔚青
刘大勇
张溪
谢晶
LIU Jia-li;LAN Wei-qing;LIU Da-youg;ZHANG Xi;XIE Jing(Shanghai Ocean University College of Food Science and Technology,Shanghai 201306,China;Shanghai Aquatic Products Processing cuid Storage Engineering Technology Research Center,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Scienceand Engineering,Shanghai Ocean University,Shanghai 201306,China;Jiangsu Zhongyang Group Limited by Shure Ltd.,Nantong,Jiangsu 226600,China)
出处
《食品与机械》
北大核心
2019年第3期231-236,共6页
Food and Machinery
基金
江苏省农业科技自主创新资金--农产品产业发展和关键技术创新项目[编号:CX(18)2009]
关键词
壳聚糖
水产品
保鲜
chitosan
aquatic products
preservation
