食品与发酵工业 >

2020 , Vol. 46 >Issue 22: 263 - 269

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024828

综述与专题评论

ε-聚赖氨酸及其复合保鲜技术在水产品保鲜中的研究进展

  • 李秋莹 ,
  • 张婧阳 ,
  • 孙彤 ,
  • 谢晶 ,
  • 邓尚贵 ,
  • 林洪 ,
  • 郭晓华 ,
  • 励建荣
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  • 1(渤海大学 食品科学与工程学院,辽宁 锦州,121013);
    2(上海海洋大学 食品学院,上海,201306);
    3(浙江海洋大学 食品学院,浙江 舟山,316022);
    4(中国海洋大学 食品学院,山东 青岛,266100);
    5(山东美佳集团有限公司,山东 日照,276800)
博士,讲师(励建荣教授为通讯作者,E-mail:lijr6491@163.com)

收稿日期: 2020-06-21

  修回日期: 2020-07-06

  网络出版日期: 2020-12-11

基金资助

"十三五"国家重点研发计划蓝色粮仓科技创新重点专项课题(2019YFD0901702);辽宁省一流学科项目(LNSPXKBD2020317)

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Research progress of ε-polylysine and its complex preservation technology in aquatic products preservation

  • LI Qiuying ,
  • ZHANG Jingyang ,
  • SUN Tong ,
  • XIE Jing ,
  • DENG Shanggui ,
  • LIN Hong ,
  • GUO Xiaohua ,
  • LI Jianrong
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  • 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)

Received date: 2020-06-21

  Revised date: 2020-07-06

  Online published: 2020-12-11

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摘要

水产品贮藏过程中极易腐败,其质量与安全和腐败性、致病性微生物的存在密切相关。传统的低温保鲜方式不能完全地抑制适冷微生物的生长,因此需要结合其他保鲜手段保持水产品的贮藏品质。随着消费者对食品安全和健康生活的需求日益增强,天然生物保鲜剂成为受欢迎的保鲜方法之一。ε-聚赖氨酸作为一种天然抗菌肽,由于其具有优良抗菌活性、稳定性和安全性等优点被广泛应用在食品领域。该文总结了近年来ε-聚赖氨酸在水产品保鲜中的研究进展,从ε-聚赖氨酸的抑菌作用及机理,对水产品品质的影响,以及其复合保鲜技术(复合保鲜剂、复合可食性涂膜、复合纳米材料及其复合超高压等保鲜技术)在水产品保鲜中的应用等方面展开综述,以期为ε-聚赖氨酸在水产品保鲜中的进一步应用和研究提供参考。

关键词： ε-聚赖氨酸; 水产品; 抗菌; 复合保鲜技术

本文引用格式

李秋莹 , 张婧阳 , 孙彤 , 谢晶 , 邓尚贵 , 林洪 , 郭晓华 , 励建荣 . ε-聚赖氨酸及其复合保鲜技术在水产品保鲜中的研究进展[J]. 食品与发酵工业, 2020 , 46(22) : 263 -269 . DOI: 10.13995/j.cnki.11-1802/ts.024828

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.

Key words： ε-polylysine; aquatic products; antimicrobial; complex preservation technology

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