水产品的品质影响因素及其保鲜技术研究进展

Research Progress on Factors Affecting the Quality of Aquatic Products and Their Preservation Technology

水产品富含优质蛋白质、多不饱和脂肪酸等营养物质,深受广大消费者的青睐。但其在贮藏、加工过程中极易发生腐败变质,严重影响了水产品的生产、销售和流通。对营养、宰前处理及致死方式、包装方式、加工方式等水产品品质影响因素,以及低温保鲜、气调保鲜、化学保鲜、生物保鲜及组合保鲜技术的优缺点进行综述;同时,对复合生物保鲜剂和多种保鲜技术的组合在未来水产品保鲜领域的应用进行展望,旨在为水产品保鲜和开发利用提供指导。

Aquatic products,rich in high-quality protein,polyunsaturated fatty acids and other nutrients,are favored by consumers.However,it is very prone to corruption and deterioration during storage and processing,which seriously affects the production,sales and circulation of aquatic products.The factors influencing the quality of aquatic products,such as nutrition,pre-slaughter treatment,lethal method,packaging and processing method,were studied.The advantages and disadvantages of low temperature preservation,modified atmosphere preservation,chemical preservation,biological preservation and combined preservation were summarized.At the same time,the application prospect of the combination of biological preservative and several preservation technologies in the field of aquatic product preservation in the future was put forward,which aimed to provide guidance for the preservation and development of aquatic product.