虾类保鲜技术的研究现状及其发展趋势

吴佳煜; 龚静妮; 郑君溁; 郑雨婷; 李崇高; 吴先辉

doi:10.13386/j.issn1002-0306.2018.17.052

虾类保鲜技术的研究现状及其发展趋势

1. 福建农林大学食品科学学院, 福建福州 350002;
2. 广州城市职业学院食品系, 广东广州 510405;
3. 宁德职业技术学院, 福建福安 355000

基金项目:

宁德市科技计划项目(2017137)。

福建省自然科学基金项目(2018J01142,2017J01155)

详细信息

作者简介:
吴佳煜(1993-),男,在读硕士研究生,研究方向:食品加工与安全,E-mail:932456731@qq.com。

通讯作者:
李崇高(1962-),男,硕士,教授,主要从事食品的教学与研究,E-mail:1119630012@qq.com

吴先辉(1972-),男,硕士,教授,主要从事多糖的结构与功能研究,E-mail:wxh6390026@126.com。

中图分类号: TS254.4
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出版历程
- 收稿日期: 2017-12-03
- 网络出版日期: 2020-11-16
- 刊出日期: 2018-08-31

Research Status and Development Trend of Shrimp Preservation Technology

1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
2. Department of Food, Guangzhou City Ploytechnic College, Guangzhou 510405, China;
3. Ningde Vocational and Technical College, Fu'an 355000, China

摘要

摘要: 虾肉组织中含有较高的蛋白质和水分,在捕捞、加工及贮运过程中极易受到微生物、酶等因素的影响,从而引起腐败变质及黑变等品质劣变。随着全球海洋渔业的飞速发展,消费者对虾类食品的需求量日益增多。为了保证虾类食品的食用价值和商品价值,海水虾的保鲜、贮运技术至关重要。本文基于虾保鲜的研究现状,从物理、化学、生物角度综述了虾保鲜技术的研究进展,并展望了其未来的发展趋势,以期为延长虾类食品的货架期提供一定的理论参考和实践依据。
- 虾 /
- 保鲜 /
- 技术 /
- 研究现状 /
- 发展趋势
Abstract: Because shrimp tissue contains high protein and water, it is easily affected by microorganisms, enzymes and other factors. This decay process usually take place at catching, processing, storage and transportation, which leads to the problem of spoilage and blackening. With the rapid development of world marine fisherie, the quantity demanded of shrimp food also improve. Preservation, storage and transportation technology of sea shrimp should put in first level to ensure the edible value and commodity value of shrimp food. For provide a certain theoretical reference and practical basis to extend the shelf life of shrimp food, this paper based on the current situation of shrimp preservation, reviewed the research progress and looked forward the future development trend of shrimp preservation technology from physical, chemical and biological perspectives.
- shrimp /
- preservation /
- technology /
- research status /
- development trend