淡水鱼产品保鲜技术研究现状

淡水鱼产品中不饱和脂肪酸含量较高,比畜肉和禽肉更容易被氧化,且鱼体细菌繁多,容易引起鱼肉蛋白的腐烂变质,因此淡水鱼产品的防腐保鲜一直是食品行业内的热点研究课题。本文主要介绍目前国内外普遍采用的淡水鱼产品保鲜技术,主要包括低温保鲜技术、包装保鲜技术、辐射杀菌保鲜技术、涂膜保鲜技术以及化学方法保鲜技术。

Review on preservation techniques for freshwater fish product

As freshwater fish is abundant in unsaturated fatty acids,which can be more easily oxidized than that in poultry and meat.What's more,the bacteria in the body are likely to cause the quality deterioration of fish.Therefore,the issue of preservation techniques has attracted increasing attentions in food industry.The paper mainly introduced the current status of the preserving method of freshwater fish,including low-temperature fresh-keeping technology,fresh-keeping packing technology,radiation sterilizing fresh-keeping technology,spreading the film fresh-keeping technology and chemical method of fresh-keeping technology.