1. College of Food Science, South China Agricultural University, Guangzhou 510642, China；
2. Heyuan Lvzhibao Food Limited Company, Heyuan 517527, China
Abstract：Microbial control is a key link in the preservation of captured freshwater fish for its rich protein and fat contents. By combining various antibacterial or sterilization factors scientifically, hurdle technology can effectively inhibit microbial growth and reproduction of freshwater fish and ensure the safety and quality during preservation. In order to provide references for the research and application of preservation technologies for freshwater fish, the microbial association of hurdle factors and the current status of research on common hurdle factors and their combinations for the preservation of freshwater fish are summarized in this paper.
梁焕秋；赵冰；龚炳德；陈佩；李远志. 淡水鱼防腐保鲜栅栏因子的研究进展[J]. 肉类研究, 2014, 28(5): 50-53.
LIANG Huan-qiu;ZHAO Bing;GONG Bing-de;CHEN Pei;LI Yuan-zhi. Recent Progress in the Research of Hurdle Factors for Freshwater Fish Preservation. Meat Research, 2014, 28(5): 50-53.
2014, Vol. 28 
