【摘要】：正水產(chǎn)品是人類優(yōu)質(zhì)蛋白質(zhì)的主要來源之一,富含人體多種必需氨基酸。由于其水分和蛋白質(zhì)含量高,組織柔軟,且自身易攜帶大量細(xì)菌,在貯運(yùn)、加工與銷售過程中,往往易引起變色、變味,甚至腐敗變質(zhì),大大降低了食用價(jià)值。對(duì)漁獲后的水產(chǎn)品應(yīng)當(dāng)及時(shí)采取相應(yīng)的保鮮處理措施,以延長(zhǎng)貨架期。目前,國(guó)內(nèi)外常用的水產(chǎn)品保鮮技術(shù)主要有低溫保鮮、生物保鮮、氣調(diào)保鮮、輻照保鮮、超高壓保鮮等,如何更好利用生物保鮮劑進(jìn)行水產(chǎn)品保鮮已成為國(guó)內(nèi)外專家學(xué)者研究的熱點(diǎn)。
[Abstract]:Normal aquatic products are one of the main sources of high-quality human protein, rich in a variety of essential amino acids. Because of its high content of water and protein, soft tissue and easy to carry a large number of bacteria, in the storage, transportation, processing and marketing process, it is easy to cause discoloration, flavor change, even spoilage, which greatly reduces the edible value. In order to prolong the shelf life of aquatic products, the corresponding measures should be taken in time. At present, the common preservation technologies of aquatic products at home and abroad include low temperature preservation, biological preservation, atmosphere controlled preservation, irradiation preservation, ultra high pressure preservation, etc. How to make better use of biological preservatives to keep aquatic products fresh has become a hot spot of experts and scholars at home and abroad.
【作者單位】： 《包裝工程》編輯部;
【分類號(hào)】：+
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本文編號(hào)：2258863