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生物保鲜剂对水产品保鲜效果影响的研究进展
引用本文:蓝蔚青,谢晶.生物保鲜剂对水产品保鲜效果影响的研究进展[J].山西农业科学,2009,37(6):75-78.
作者姓名:蓝蔚青  谢晶
作者单位:上海海洋大学食品学院,上海,201306
基金项目:国家科技支撑计划重点项目课题,上海市科技创新行动计划生物医药和农业科技领域重点科技项目 
摘    要:系统回顾了茶多酚、溶菌酶、壳聚糖、乳酸链球菌素与葡萄糖氧化酶等常用生物保鲜剂在水产品保鲜上的应用,并分别比较了几种生物保鲜剂在水产品保鲜中的保鲜效果。

关 键 词:水产品  生物保鲜剂  保鲜  研究进展

Study Progress on the Effect of Aquatic Products Preservation with Several Bio-preservatives
LAN Wei-qing,XIE Jing.Study Progress on the Effect of Aquatic Products Preservation with Several Bio-preservatives[J].Journal of Shanxi Agricultural Sciences,2009,37(6):75-78.
Authors:LAN Wei-qing  XIE Jing
Institution:( College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
Abstract:In this paper,several bio-preservatives such as tea polyphenols,lysozyme,chitosan,Nisin and Glucose oxides on the application of aquatic products preservation were reviewed systematically,and their fresh-keeping effects were also analyzed.
Keywords:Aquatic products  Bio-preservative  Fresh-keeping  Research progress
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