Research progress of ε-polylysine and its complex preservation technology in aquatic products preservation
LI Qiuying1, ZHANG Jingyang1, SUN Tong1, XIE Jing2, DENG Shanggui3, LIN Hong4, GUO Xiaohua5, LI Jianrong1*
1(College of Food Science and Technology,Bohai University,Jinzhou 121013,China); 2(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China); 3(College of Food Science and Technology,Zhejiang Ocean University,Zhoushan 316022,China); 4(College of Food Science and Technology,Ocean University of China,Qingdao 266100,China); 5(Shandong Meijia Group Co.Ltd,Rizhao 276800,China)
Abstract: Aquatic products are highly perishable during storage due to spoilage and pathogenic microorganisms.The traditional low-temperature preservation cannot completely inhibit the growth of psychrophile microorganisms.Therefore,it is necessary to combine with other preservation methods to improve the storage quality of aquatic products.Natural biological preservatives have become one of the popular preservation methods.ε-polylysine,as a natural antimicrobial peptide,is widely used in food fields due to its advantages of antibacterial activity,stability and safety.This review summarized the research progress of ε-polylysine in aquatic products preservation,and focused on its antimicrobial effect and mechanism,affection on quality of aquatic products,and the application of complex preservation technology (complex preservatives,complex edible coating,complex nano materials,and complex ultra-high pressure preservation technology) in aquatic products preservation.This review provids a reference for further application and research of ε-polylysine in aquatic products preservation.
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2020, Vol. 46 
