李娜,谢晶.鱿鱼保鲜技术的研究进展[J].包装工程,2018,39(1):40-46.
LI Na,XIE Jing.Research Progress of Preservation Technology of Squid[J].Packaging Engineering,2018,39(1):40-46. |
| 鱿鱼保鲜技术的研究进展 |
| Research Progress of Preservation Technology of Squid |
| 投稿时间：2017-03-29 修订日期：2018-01-10 |
| DOI： |
| 中文关键词: 鱿鱼 保鲜 进展 |
| 英文关键词: squid preservation progress |
| 基金项目:国家“十三五”重点研发项目课题（2016YFD0400106）；2016年上海市科技兴农重点攻关项目[沪农科攻字（2016）第1-1号]；上海市科委平台能力建设项目（16DZ2280300） |
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| 中文摘要: |
| 目的 保证鱿鱼在冷链流通过程中的品质。方法 概述鱿鱼腐败变质机理及表征其品质的参数，重点从物理、化学、生物保鲜等3个视角分别综述鱿鱼的保鲜技术研究进展，并分析现行鱿鱼保鲜技术存在的局限性，提出未来鱿鱼保鲜技术的发展建议。结论 复合保鲜技术在鱿鱼保鲜中的应用已成为一种必然性趋势，鱿鱼保鲜技术也倾向于采用生物保鲜技术。 |
| 英文摘要: |
| The work aims to ensure the quality of squid in the cold chain transportation. The deterioration mechanism of squid was summarized and its quality parameters were characterized. The research progress of the preservation technology of squid was summarized respectively from three aspects, such as physical preservation, chemical preservation and biological preservation, and the current limitation of preservation technology of squid was analyzed. The development suggestion of its future preservation technology was proposed. The application of compound technology in the preservation of squid has become an inevitable trend, and squid preservation technology also tends to adopt biological preservation technology. |
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