天然生物保鲜剂应用于海鲜保鲜的研究进展

Advances in the Application of Natural Biological Preservatives to Seafood Preservation

海鲜因营养价值高和味鲜美深受广大消费者的青睐,但海鲜的品质与加工贮藏过程中的酶、微生物和化学致腐作用有关。虽然化学合成防腐剂能有效遏制海产在低温贮藏过程中腐败,阻止质地和颜色劣变,抑制异味和酸败产生,降低营养物流失,但是接触到或食用这类防腐剂对人体健康有危害。鉴于此,寻找和筛选具有良好抑菌和抗氧化功能的天然生物保鲜剂作为海鲜防腐剂的安全替代品,延长其货架期,是当前海鲜保鲜的重要研究内容。目前,常用天然生物保鲜剂有植物活性提取物和精油、壳聚糖和壳寡糖、细菌素、生物活性肽等,对这些天然生物保鲜剂的最新研究成果进行综述,为海鲜的保鲜提供参考依据。

Seafood is favored by consumers because of its high nutritional value and delicious taste.However,the quality of seafood is related to the decay effect of enzymes,microorganisms and chemicals in the process of processing and storage.Although synthetic preservatives can effectively curb the spoilage of seafood during low-temperature storage,prevent the deterioration of texture and color,inhibit the production of peculiar smell and rancidity,and reduce the loss of nutrients,such preservatives are harmful to human health if they are exposed to or eaten.In this paper,finding and screening natural biological preservatives with good antibacterial and antioxidant functions as safe alternatives to seafood preservatives and extending their shelf life are important research content of seafood preservation.At present,the commonly used natural biological preservatives include plant active extracts and essential oils,chitosan and chitosan oligosaccharides,bacteriocins,bioactive peptides and so on.This paper reviews the latest research results of these natural biological preservatives to provide a reference for seafood preservation.