日本鲭的保鲜技术研究进展

Research progress on preservation technology of Scomber japonicus

为解决日本鲭捕捞后极易出现的品质劣化问题,更好地满足消费者对高品质日本鲭产品的食用需求,国内外研究者采用微冻、冰温、冻藏、冷海(盐)水和流化冰等低温保鲜技术以及添加保鲜剂、涂膜、电解水、外加电场、低温等离子体和高压处理等辅助技术对日本鲭资源进行质量控制,并对其致腐因素进行了研究。结果显示,低温保鲜技术虽然在一定程度上可以达到控制鱼体品质劣化、延长产品货架期的目的,但单独使用这些技术的保鲜效果并不理想;将其与低温保鲜辅助技术联用后,不仅可以有效延长日本鲭产品的货架期,还可以在一定程度上维持产品的风味和感官特性。然而,日本鲭捕获后仍然会受到鱼体中内源酶、体外微生物和氧化作用等致腐因素的多重影响,进而导致腐败。研究表明,应充分了解日本鲭的致腐原因,以便针对性地采取保鲜措施来遏制腐败行为的发生。本文系统综述了日本鲭低温保鲜及其辅助技术的研究进展,并对鱼体的致腐因素进行了深入总结,以期为日本鲭资源有效的质量控制与高值化利用提供参考依据。

Scomber japonicus is an important fishery resource in China,with high nutritional value,developed endogenous enzymes in the body,and rich histidine in protein.However,it is prone to deterioration if not treated in time after capture,resulting in low processing availability.In order to solve the problem of quality deterioration of Scomber japonicus after capture and to better meet consumers'demand for high-quality S.japonicus products,domestic and foreign researchers have adopted low-temperature preservation technologies such as partial freezing,controlled freezing-point storage temperature storage,frozen storage,cold seawater and slurry ice,as well as lowtemperature preservation auxiliary technologies such as adding preservative,coating preservation,electrolyzed water,applied electric field device,dielectric barrier discharge atmospheric cold plasma and high pressure treatment to control the quality of S.japonicus resources,and have studied the factors causing S.japonicus spoilage.The results showed that although the low-temperature preservation technology could achieve the purpose of controlling the deterioration of quality and extending the shelf life of S.japonicus products to a certain extent,the preservation effect of these technologies alone was not ideal.The addition of low-temperature preservation auxiliary technology could not only effectively extend the shelf life of S.japonicus products,but also maintained the flavor and sensory characteristics of products to a certain extent.However,S.japonicus is still affected by multiple factors such as endogenous enzymes,microorganisms,and oxidation in S.japonicus,which will lead to spoilage.The research shows that it is necessary to fully understand the causes of spoilage in S.japonicus and take targeted preservation measures to curb the occurrence of spoilage.In this paper,the research progress of low-temperature preservation technologies of S.japonicus and their auxiliary technologies are systematically reviewed,and the factors of spoilage of S.japonicus are summarized,providing a reference basis for effective quality control and high value utilization of S.japonicus resources.