摘要
水产品在贮藏过程中容易受到内源性蛋白酶和微生物的作用,发生一系列的物理、化学变化,改变蛋白质的生物特性,导致蛋白质发生降解,使水产品品质下降,造成经济损失,从水产品贮藏过程中内源性蛋白酶与蛋白质降解、水产品贮藏过程中蛋白质降解的机制研究等方面阐述了近年来水产品贮藏过程中蛋白质降解的研究进展,以此为基础讨论了当前热门的水产品贮藏过程中蛋白质降解的防控措施,并且对蛋白质降解防控措施进行展望,以期为水产品品质变化机制、防控技术开发的应用提供参考。
Aquatic products are susceptible to the effects of endogenous proteases and microorganisms during storage.A series of physical and chemical changes occur,which change the biological characteristics of proteins,leading to degradation of the proteins,resulting in degradation of the quality of the aquatic products and economic losses.From aspects of endogenous protease and protein degradation during storage,the mechanism of protein degradation during aquatic product storage,the research progress of protein degradation during aquatic product storage in recent years were expouned.Based on this,the current popular prevention and control measures for protein degradation of aquatic products during storage were discussed,and prospects for protein degradation prevention and control measures were forecasted,with a view to providing reference for the aquatic product quality change mechanism and the application of prevention and control technology development.
作者
殷浩文
张璐璐
张坤
陈绍红
赵云涛
YIN Hao-wen;ZHANG Lu-lu;ZHANG Kun(Food Science and Technology College of Guangdong Ocean University,Zhanjiang,Guangdong 524088)
出处
《安徽农业科学》
CAS
2020年第18期4-7,共4页
Journal of Anhui Agricultural Sciences
基金
国家重点研发计划项目“蓝色粮仓科技创新”(2019YFD0901800)。
关键词
水产品
贮藏
蛋白质降解
机制
防控措施
Aquatic products
Storage
Protein degradation
Mechanism
Prevention and control measures
