摘要
栅栏技术是多种科学技术的有机结合,旨在食品加工与贮藏过程中,从多个方面抑制脂肪氧化和微生物生长繁殖以达到最大贮藏期。本文阐述栅栏技术在水产品加工与贮藏中应用的研究进展,并讨论新型抗菌包装和冷杀菌两种新技术在水产品加工与贮藏中的应用,展望未来栅栏技术在水产品中的研究方向。
Hurdle technology is a combination of multiple techniques which is intended to maximize the storage life of foods by inhibiting fat oxidation and the growth of harmful microorganisms through multiple mechanisms during food processing and storage. The purpose of this article is to review the latest advances in the application of hurdle technology as well as new antibacterial packaging and cold sterilization for the processing and storage of aquatic products. Moreover, future trends in the development and application of hurdle technology in aquatic products are also proposed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第11期339-342,共4页
Food Science
基金
上海市科委工程中心建设项目(11DZ2280300)
上海市教委重点学科建设项目(J50704)
上海高校知识服务平台上海海洋大学水产动物遗传育种中心项目(ZF1206)
关键词
栅栏技术
抗菌包装
冷杀菌
水产品
hurdle technology
antibacterial packing
cold sterilization
aquatic product
