摘要
鱼类的腐败变质一直以来都是水产品安全问题的关键,也是困扰水产行业发展的难点。植物精油是大量芳香植物的次生代谢物质,具有抗菌和抗氧化作用,是一种天然生物保鲜剂。该文在分析鱼类水产品腐败变质原因与植物精油对微生物作用机制的基础上,综述了植物精油在鱼类保鲜中的应用研究进展,提出了存在问题与解决办法,展望了植物精油在鱼类保鲜中的发展趋势,以期为后期拓展其应用领域提供理论参考。
The deterioration of fish products has always been the key problems to food safety,but also the developmental difficulty of fish products industry.Plant essential oils are the secondary metabolite of a large number of aromatic plants.It has antibacterial and antioxidant functions,which is a natural biological preservative.Based on the analysis of the spoilage causes of fish products and the action mechanism of plant essential oils on microorganisms,the application of plant essential oils in the preservation of fish products is reviewed,the existing problems and solutions are proposed,the future development trend of plant essential oils in fish products industry is also prospected so as to provide the theoretical references for expanding its application in the future.
作者
蓝蔚青
郎艾
梅俊
谢晶
LAN Weiqing;LANG Ai;MEI Jun;XIE Jing(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University),Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第13期296-302,共7页
Food and Fermentation Industries
基金
国家自然科学基金面上项目(31972142)
现代农业产业技术体系建设专项(CARS-47-G26)
上海水产品加工及贮藏工程技术研究中心能力提升项目(19DZ2284000)。
关键词
植物精油
作用机制
鱼类产品
保鲜
plant essential oil
action mechanism
fish products
preservation
作者简介
第一作者:蓝蔚青,博士,高级工程师;通讯作者:谢晶,教授,E-mail:jxie@shou.edu.cn。
