摘要
生物保鲜剂天然、安全、无毒,能够抑制有害菌繁殖,保持食品原有风味和营养价值,已成为近年来保鲜领域的研究热点。介绍生物保鲜剂的作用机理,对几种常用生物保鲜剂(壳聚糖、茶多酚、乳酸链球菌素等)在水产品保鲜上的应用研究现状进行概述,并对生物保鲜技术存在的问题和未来研究方向进行展望。
Biological preservatives are natural, safe and non-toxic, which can effectively inhibit the propagation of harmful bacteria, and maintain the original flavor and nutritional value of food.Therefore, research on biological preservatives has become the hotspot in the field of preservation in recent years.Herein the mechanisms of biological preservatives were introduced.The research status of several biological preservatives (chitosan, tea polyphenols, nisin, etc) in preservation of aquatic products were summarized.In addition, the problem and the future research direction of biological preservation technology were proposed.
作者
刘寒
钱磊
张志军
张业尼
LIU Han;QIAN Lei;ZHANG Zhi-jun;ZHANG Ye-ni(College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China;Tianjin Research Institute of Forestry and Pomology, Tianjin 300384, China;Key Laboratory ofStorage of Agro-products, Ministry of Agriculture, Tianjin 300384, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第18期208-212,共5页
Food Research and Development
基金
天津市科技计划项目(17ZXBFNC00160)
农业部农产品贮藏保鲜实验室开放基金(KF2018007)
天津市蔬菜现代农业产业技术体系创新团队(ITTVRS2017008)
关键词
生物保鲜剂
水产品
壳聚糖
茶多酚
乳酸链球菌素
biological preservatives
aquatic products
chitosan
tea polyphenol
nisin
