刘爱芳,谢晶.金枪鱼生物保鲜技术的研究进展[J].包装工程,2015,36(15):16-22,29.
LIU Ai-fang,XIE Jing.Progress of Biological Techniques for Tuna Preservation[J].Packaging Engineering,2015,36(15):16-22,29. |
| 金枪鱼生物保鲜技术的研究进展 |
| Progress of Biological Techniques for Tuna Preservation |
| 投稿时间：2015-05-30 修订日期：2015-08-10 |
| DOI： |
| 中文关键词: 金枪鱼 生物保鲜剂 微生物 保鲜 |
| 英文关键词: tuna bio-preservative microorganisms fresh-keeping |
| 基金项目:2014年国家农业成果转化资金项目 （2014GB2C000081）；上海市科委项目 （14dz1205101） |
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| 中文摘要: |
| 目的 综述生物保鲜剂在金枪鱼贮藏中的研究现状。方法 首先分析金枪鱼贮藏过程中常见的腐败微生物， 其次介绍抗氧化生物保鲜剂、 抑菌生物保鲜剂、 复合保鲜剂在金枪鱼保鲜中的应用现状。结果 金枪鱼贮藏过程中常见的腐败微生物为假单胞菌、 腐败希瓦氏菌等， 生物保鲜剂的复合使用以及与气调包装技术结合可增加保鲜效果， 延长货架期。结论 生物保鲜， 尤其是复合保鲜剂以及生物保鲜剂与其他物理保鲜技术相结合在金枪鱼保鲜中极具发展潜力。 |
| 英文摘要: |
| This study aimed to review the research progress of bio-preservative in the preservation technology of tuna. The common spoilage related bacteria were analyzed, and then application of antioxidant bio-preservative, bacteriostatic bio-preservative, complex preservatives and compound bio-preservatives in tuna preservation were reviewed. During the process of tuna storage, the most common spoilage microorganisms are Pseudomonas, Shewanellaputrefacien, etc. Meanwhile, the use of compound bio-preservatives and the combined use of MAP could improve the effect of preservation and extent the shelf life of tuna. Bio-preservation, especially the compound bio-preservatives as well as the combination of bio-preservatives and physical preservation technique, has the most development potential in the tuna preservation. However, further study of the fresh-keeping technique is needed for tuna preservation. |
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