Progress on application of combination preservation methods for preservation of aquatic products

Authors

LI Na, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Cold Chain Equipment Performance and Energy Saving Evaluation Professional Technology Service Platform, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
XIE Jing, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Cold Chain Equipment Performance and Energy Saving Evaluation Professional Technology Service Platform, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Abstract

Aquatic products are of high protein value, which are rich in polyunsaturated fatty acids, essential amino acids and other nutrients, and the aquatic products are extremely susceptible to microbial contamination. In the paper, based on the analysis of modern aquatic product preservation technology, combined with physical, chemical and microbiological indicators, the different preservation methods of aquatic products were reviewed in detail in the view of combination of physics, chemistry and biological preservation technology. At the same time, preservation technology of aquatic products are also proposed, the keeping fresh method tends to develop the combination of compound biological preservative, physical and chemical preservation technology in the future.

Publication Date

11-28-2017

First Page

204

Last Page

207,220

DOI

10.13652/j.issn.1003-5788.2017.11.042

Recommended Citation

Na, LI and Jing, XIE (2017) "Progress on application of combination preservation methods for preservation of aquatic products," Food and Machinery: Vol. 33: Iss. 11, Article 42.
DOI: 10.13652/j.issn.1003-5788.2017.11.042
Available at: https://www.ifoodmm.cn/journal/vol33/iss11/42

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