Research Progress on the Application of Preservation Techniques for Aquatic Products
LAN Weiqing, LIU Shuting, XIE Jing
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. National Demonstration Center for Experimental Food Science and Technology Education, Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China
Abstract：Being rich in high-quality proteins and polyunsaturated fatty acids, aquatic products are susceptible to microorganisms and endogenous enzymes during storage and processing, resulting in quality deterioration such as fat oxidation. Therefore, it is necessary to carry out research to develop preservation methods for aquatic products. This paper presents the latest progress on preservation methods for aquatic products, illustrates the current status of the application of physical, chemical and biological preservation methods to aquatic products, summarizes the shortcomings of these reservation methods, and proposes possible solutions. It is concluded that the optimum combination of different preservation methods to extend the shelf life of aquatic products can be discovered based on the principle of hurdle technology. Finally, an outlook on future trends in the preservation of aquatic products is given. We expect that this review will provide theoretical reference for efficient freshness preservation and quality improvement of aquatic products.
蓝蔚青，刘淑婷，谢 晶. 水产品保鲜方式的应用研究进展[J]. 肉类研究, 2024, 38(7): 55-62.
LAN Weiqing, LIU Shuting, XIE Jing. Research Progress on the Application of Preservation Techniques for Aquatic Products. Meat Research, 2024, 38(7): 55-62.
2024, Vol. 38 
