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        植物提取物抑菌機制及其在水產品保鮮中的應用研究進展
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        作者單位:

        1.渤海大學食品科學與工程學院;2.錦州市農業農村綜合服務中心;3.山東美佳集團有限公司

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        基金項目:

        “十三五”國家重點研發計劃“藍色糧倉”科技創新重點專項(2019YFD0901702);國家自然科學基金青年科學基金項目(31801662)


        The antibacterial properties of plant extracts and their use in the preservation of aquatic products
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        Bohai University

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          摘要:

          隨著時代的發展和人民生活水平的提高,食用水產品越來越受到人們的歡迎。因此,在水產品高度易腐敗和消費者越來越關注食品安全的背景下,開發天然保鮮劑一直是水產品貯藏與加工行業廣泛研究的熱點之一?;趶V泛的抑菌效果和優秀的抗氧化活性,植物提取物已成為合成保鮮劑較有希望的替代品。本文在討論水產品腐敗機制與植物源活性成分抑菌機理的基礎上,總結了植物提取物在水產品保鮮中的應用現狀,簡要分析了當前的局限性和解決辦法,展望了未來植物提取物在水產品保鮮中的發展趨勢,以期為拓展植物提取物在水產領域中的應用提供理論參考。

          Abstract:

          With the development of the times and the improvement of people's living standards, edible aquatic products are more and more welcomed by people. Therefore, under the background that aquatic products are highly perishable and consumers pay more and more attention to food safety, the development of natural preservatives has always been one of the hot spots in the field of aquatic products storage and processing. Based on its extensive antibacterial effect and excellent antioxidant activity, plant extracts have become a promising substitute for synthetic preservatives. On the basis of discussing the spoilage mechanism of aquatic products and the antibacterial mechanism of plant-derived active ingredients, this paper summarizes the application of plant extracts in aquatic products preservation, briefly analyzes the current limitations and solutions, and looks forward to the development trend of plant extracts in aquatic products preservation in the future to provide theoretical reference for expanding the application of plant extracts in aquatic products.

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        歷史
        • 收稿日期:2023-08-06
        • 最后修改日期:2023-09-07
        • 錄用日期:2023-10-11
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