Progress in edible films prepared with polysaccharides in preservation of aquatic products
WANG Jingbang1,2,4, XIE Jing1,2,3*
1(College of Food Science and Technology,Shanghai Ocean University Shanghai,Shanghai 201306,China); 2(Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,Shanghai 201306,China); 3(National Experimental Teaching Demonstration Center for Food Science and Engineering,Shanghai 201306,China); 4(Jiangsu Zhongyang Group Limited by Shared Ltd,Nantong 226600,China)
Abstract: Polysaccharide edible membrane(PEM) is characterized by richness,naturalness,biodegradability,which has become a research hotspot in the preservation of aquatic products.This paper briefly introduces the main components,film formation mechanism,functional properties and application in aquatic products of PEM.In addition,it reviews the main performance and modification methods,and proposes that the application of new film formation methods and low-cost and high-efficiency constituent materials is the future research direction.The purpose is to provide a theoretical basis for the application of PEM in the preservation of aquatic products.
汪经邦,谢晶. 多糖类可食性膜在水产品保鲜中的研究进展[J]. 食品与发酵工业, 2020, 46(23): 269-278.
WANG Jingbang,XIE Jing. Progress in edible films prepared with polysaccharides in preservation of aquatic products[J]. Food and Fermentation Industries, 2020, 46(23): 269-278.
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