Issue 05
Turn off MathJax
Article Contents
HUANG Wen- bo, XIE Jing. Research progress in the preservation technologies and dominant spoilage bacteria of Red Drum(Sciaenops ocellatus)[J]. Science and Technology of Food Industry, 2016, (05): 371-373. doi: 10.13386/j.issn1002-0306.2016.05.067
Citation: HUANG Wen- bo, XIE Jing. Research progress in the preservation technologies and dominant spoilage bacteria of Red Drum(Sciaenops ocellatus)[J]. Science and Technology of Food Industry, 2016, (05): 371-373. doi: 10.13386/j.issn1002-0306.2016.05.067

Research progress in the preservation technologies and dominant spoilage bacteria of Red Drum(Sciaenops ocellatus)

doi: 10.13386/j.issn1002-0306.2016.05.067
  • Received Date: 2015-05-19
  • Red drum( Sciaenops ocellatus) is a kind of high protein and low fat fish,which has a higher percentage of flavor amino acid compared to other fishes,and it is used to be made of raw fish.So it is very important to study the preservation methods and investigate the development in order to extend the shelf life of red drum. The preservation techniques of red drum were reviewed,consulted by other raw seafood 's preservation methods,it could be helpful to provide a theoretical basis to keep red drum fresh by some compound preservation methods such as MAP combined with low- temperature preservation in the future.
  • loading
  • [1]
    Li T,Li J,Hu W,et al.Quality enhancement in refrigerated red drum(Sciaenops ocellatus)fillets using chitosan coatings containing natural preservatives[J].Food Chemistry,2013,138(2):821-826.
    [2]
    Hu Y,Zheng W,Sun L.Identification and molecular analysis of a ferritin subunit from red drum(Sciaenops ocellatus)[J].Fish&shellfish immunology,2010,28(4):678-686.
    [3]
    刘世禄,王波,张锡烈,等.美国红鱼的营养成分分析与评价[J].海洋水产研究,2002(2):25-32.
    [4]
    戴梓茹,钟秋平,林美芳,等.金鲳鱼营养成分分析与评价[J].食品工业科技,2013(1):347-350.
    [5]
    刘冰冰,杨文鸽,徐大伦,等.电子束冷杀菌对美国红鱼冰藏品质的影响[J].食品与发酵工业,2010(8):161-164.
    [6]
    阙婷婷,刘文娟,陈士国,等.水产品低温保鲜技术研究现状[J].中国食品学报,2013(8):181-189.
    [7]
    雷志方,谢晶.水产品冰温保鲜技术研究现状[J].广东农业科学,2014(19):112-117.
    [8]
    杨华,李敏,揭珍,等.美国红鱼贮藏过程中品质变化动力学模型研究[J].食品科技,2012(11):136-140,148.
    [9]
    朱志强,张平,任朝晖,等.国内外冰温保鲜技术研究与应用[J].农产品加工:学刊,2011(3):4-6,10.
    [10]
    侯温甫,薛长湖,杨文鸽,等.低温速冻处理对美国红鱼-20℃冻藏生化特性的影响[J].水产科学,2006(2):55-58.
    [11]
    蔡路昀,吴晓洒,马帅,等.紫菜多糖与麦角硫因联合涂膜对冷藏美国红鱼品质的影响[A].中国食品科学技术学会.中国食品科学技术学会第十一届年会论文摘要集[C].中国食品科学技术学会,2014:2.
    [12]
    Cai L,Cao A,Li Y,et al.The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum(Sciaenops ocellatus)fillets[J].Food Control,2015(0);0-0.
    [13]
    苏辉,谢晶.生物保鲜剂在水产品保鲜中的应用研究进展[J].食品与机械,2013(5):265-269.
    [14]
    李颖畅,张笑,仪淑敏,等.茶多酚对水产品的保鲜机理及其应用研究进展[J].食品工业科技,2013(8):365-368.
    [15]
    蓝蔚青,谢晶.生物保鲜剂对水产品保鲜效果影响的研究进展[J].山西农业科学,2009(6):75-78.
    [16]
    董泽义,谭丽菊,王江涛.壳聚糖保鲜膜研究进展[J].食品与发酵工业,2014(6):147-151.
    [17]
    李婷婷.可食性壳聚糖涂膜保鲜大黄鱼品质控制研究[J].中国食品学报,2013,13(6):147-152.
    [18]
    Kykkidou S,Giatrakou V,Papavergou A,et al.Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4℃[J].Food Chemistry,2009,115(1):169-175.
    [19]
    姚成强,郑俏然.几种天然香精油对冷却猪肉保鲜效果的比较研究[J].食品科技,2011(9):119-121,126.
    [20]
    田超群,王继栋,盘鑫,等.水产品保鲜技术研究现状及发展趋势[J].农产品加工:创新版,2010(8):17-21,25.
    [21]
    王锋,哈益明,周洪杰,等.我国辐照食品的质量安全管理现状及建议[J].食品工业科技,2008(9):289-291.
    [22]
    杨文鸽,傅春燕,徐大伦,等.电子束辐照对美国红鱼杀菌保鲜效果的研究[J].核农学报,2010(5):991-995.
    [23]
    张春芳,杨文鸽,徐大伦,等.电子束辐照对美国红鱼肉营养成分的影响[J].辐射研究与辐射工艺学报,2011(4):219-225.
    [24]
    Chouliara I,Savvaidis I N,Panagiotakis N,et al.Preservation of salted,vacuum-packaged,refrigeratd seabream(Sparus aurata)fillets by irradiation:microbiological,chemical and sensory attributes[J].Food Microbiology,2004,21(3):351-359.
    [25]
    zden,Inugur M,Nuray E.Effect of different dose gamma radiation and refrigeration on the chemical and sensory properties and microbioligical status of aquacultured sea bass(Dicentrachus labrax)[J].Radiation Physics and Chemistry,2007,76(7):1169-1178.
    [26]
    Mastromatteo M,Contea A,Nobile M A.Combined use of modified atmosphere packaging and natural compounds for food preservation[J].Food Engineering Reviews.2010,2(1):28-38.
    [27]
    Fernández K,Aspe E,Roeckel M.Shelf-life extension on fillets of Atlantic Salmon(Salmo salar)using natural additives,superchilling and modified atmosphere packaging[J].Food Control,2009,20(11):1036-1042.
    [28]
    Torrieri E,Carlino P A,Cavella S,et al.Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets[J].Journal of Food Engineering,2011,105(3):429-435.
    [29]
    汤元睿,谢晶,徐慧文,等.冷链物流中包装方式对金枪鱼品质的影响[J].现代食品科技,2014(7):187-192.
    [30]
    徐慧文,谢晶.金枪鱼保鲜方法及其鲜度评价指标研究进展[J].食品科学,2014(7):258-263.
    [31]
    张宁,谢晶.三文鱼的保鲜方法及研究进展[J].食品与机械,2015(03):256-259.
    [32]
    张强.罗非鱼片真空微冻保鲜工艺的研究[D].海口:海南大学,2011.
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Article Metrics

    Article views (61) PDF downloads(362) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return