食品与发酵工业 >

2019 , Vol. 45 >Issue 15: 294 - 300

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020035

综述与专题评论

南美白对虾防黑变保鲜技术研究进展

  • 张溪 ,
  • 蓝蔚青 ,
  • 刘嘉莉 ,
  • 谢晶
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  • 1上海海洋大学 食品学院,上海,201306
    2上海水产品加工及贮藏工程技术研究中心,上海,201306
    3上海冷链装备性能与节能评价专业技术服务平台,上海,201306
    4食品科学与工程国家级实验教学示范中心上海海洋大学,上海,201306
硕士研究生(蓝蔚青高级工程师和谢晶教授为共同通讯作者,E-mail:wqlan@shou.edu.cn;jxie@shou.edu.cn)。

网络出版日期: 2019-09-03

基金资助

农业部海水鱼产业体系(CARS-47);2016年上海市科技兴农重点攻关项目[沪农科攻字(2016)第1-1号];上海市科委平台能力建设项目(16DZ2280300);上海市科委公共服务平台建设项目(17DZ2293400)

收起

Preservation technology for inhibiting melanosis in Litopenaeus vannamei: a review

  • ZHANG Xi ,
  • LAN Weiqing ,
  • LIU Jiali ,
  • XIE Jing
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  • 1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
    2Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China
    3Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
    4National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University,Shanghai 201306, China

Online published: 2019-09-03

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摘要

在分析了南美白对虾黑变原因的基础上,对物理保鲜(低温、气调、超高压和臭氧处理)与化学保鲜(化学保鲜剂和生物保鲜剂)等技术进行综述。单一保鲜技术存在其各自优缺点,复合保鲜剂和复合保鲜技术的应用能发挥其综合作用,增强防黑变与保鲜效果。开发新型保鲜方式与天然生物保鲜剂是南美白对虾防黑变保鲜的发展趋势,多种技术优化组合能相对延长南美白对虾货架期。

关键词： 南美白对虾; 防黑变; 保鲜; 多酚氧化酶; 研究进展

本文引用格式

张溪 , 蓝蔚青 , 刘嘉莉 , 谢晶 . 南美白对虾防黑变保鲜技术研究进展[J]. 食品与发酵工业, 2019 , 45(15) : 294 -300 . DOI: 10.13995/j.cnki.11-1802/ts.020035

Abstract

The research progress on inhibiting melanosis and preserving Litopenaeus vannamei was summarized. Based on the mechanism of melanosis in Litopenaeus vannamei, applications of physical preservation (low temperature, modified atmosphere, ultra-high pressure, and ozone treatment) and chemical preservation (chemical preservatives and biological preservatives) in inhibiting melanosis in Litopenaeus vannamei were described. It was concluded that single preservation method has its own advantages and disadvantages, while compounded preservatives and preservative technologies can play their roles fully to enhance their anti-melanosis and preservative effects. Moreover, developing new preservation methods and natural biological preservatives are growing trends for preserving Litopenaeus vannamei, and optimized combination of various technologies can prolong the shelf life of Litopenaeus vannamei.

Key words： Litopenaeus vannamei; melanosis inhibition; preservation; polyphenol oxidase; research progress

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