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通过非热加工提高水产品的微生物安全性和质量

Yuan Xie^1,2, Jie Zhang^1,2, Pingping Zhang^1,2

¹State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China.

Comprehensive reviews in food science and food safety

|May 9, 2024

概括

非热处理方法有效地抑制水产品中的腐烂细菌,提高安全性和质量. 这些技术为延长保质期和提高海鲜供应链可持续性提供了一个有希望的方法.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
食品工程食品工程

背景情况:

水产品的腐烂对消费和供应链的可持续性构成重大挑战.
非热加工已经显示出在各种食品类型中保持质量的承诺.

研究的目的:

审查水产产品中腐烂细菌和机制.
讨论用于细菌抑制和质量保存的非热处理方法.

主要方法:

关于鱼类,甲类和贝类中腐烂细菌的文献综述.
分析四个关键的微生物代谢途径在损坏.
检查六种非热处理技术:超高压,辐射,磁场/电场,等离子体和超声波.

主要成果:

腐烂细菌在水产品类型和储存条件之间存在差异.
涉及,氨基酸,化合物,核酸和碳水化合物的代谢途径驱动腐败.
非热方法有效地使微生物无活化,提高了安全性,质量和保质期.

结论:

非热处理对于保持水产产品的微生物安全性和物理化学质量至关重要.
未来的研究应该探索综合的非热技术和omics,以加强腐烂的阐明和储存质量的改善.

关键词:

水产品质量水产品的质量.辐射辐射辐射的辐射.血等离子体是什么?这种细菌会破坏细菌.超高压超高压超高压

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