气调包装复合保鲜技术在水产品保鲜中的应用现状

Progress on modified atmosphere packaging technology combined with other methods in preservation of aquatic products

摘要:

水产品营养价值高，含有多种氨基酸、不饱和脂肪酸、矿物质等营养素而脂肪含量相对较低，深受人们喜爱，也是中国居民膳食指南中的重要组成部分。水产品中由于水分、蛋白质等成分含量丰富，极易在微生物和内源酶的作用下发生蛋白质、脂肪等的降解或氧化而腐败变质，从而缩短了货架期，降低了商业价值。气调包装保鲜技术是指通过使用高阻隔性能的复合包装材料，并调整食品贮藏环境中的气体组成来改善食品贮藏品质并延长货架期的技术，因其安全性高、保鲜效果好而被广泛应用于水产品保鲜领域中，本文总结了近几年气调包装复合其他保鲜技术（低温、紫外杀菌、臭氧处理、超高压处理、化学保鲜剂、生物保鲜剂）在水产品保鲜领域中的应用，旨在为气调包装在水产品保鲜中的进一步应用提供理论依据。已有的研究表明该复合技术能有效地降低水产品贮藏末期微生物总数、挥发性盐基氮、三甲胺、生物胺等指标，并维持较高的感官评分、水分含量、鲜度值，可有效延长水产品的货架期，未来可以从气调包装复合保鲜技术的抑菌机理、理化指标变化机理、包装材料及模式等方面展开深入研究。

Abstract:

Aquatic products, important components in dietary guidelines for Chinese residents, are well known for their multiple amino acids, unsaturated fatty acids, minerals and other nutrients as well as lower fat content. Due to the rich content of water, protein and other components, it is easy to degrade or oxidize proteins and fats in aquatic products under the action of microorganisms and endogenous enzymes, thus reducing the shelf life and commercial value. The modified atmosphere packaging technology, which refers to the technology to improve the storage quality of food and extend its shelf life by using composite packaging materials with high barrier performance and adjusting the gas composition in the food storage environment, is widely used in the field of aquatic products preservation due to its safety and efficiency. This article summarized the application of modified atmosphere packaging technology combined with other preservative methods (low temperature, ultraviolet sterilization, ozone processing, ultra-high pressure, chemical and biological preservatives) and provided theoretical basis for the further application of the combination methods in aquatic products. These methods can effectively extend the shelf life of aquatic products because of reducing of the microbiological and physicochemical indicators such as the total viable counts, total volatile basic nitrogen, trimethylamine nitrogen, and the maintenance of sensory score, water-holding capacity and freshness. In addition, various research directions in further study were prospected especially on the aspects of bacteriostatic mechanism, changing mechanism of physicochemical indexes, packaging materials and models.