文献类型：期刊文献

中文题名：低温等离子体在水产品保鲜中的应用研究进展

英文题名：Research progress on the application of low-temperature plasma in aquatic products preservation

作者：周结倩[1,2];张坤[1];徐杰[1];郑欧阳[1];张虹虹[1];孙钦秀[1,2,3];刘书成[1,2];魏帅[1,2];夏秋瑜[1,2];王泽富[1,2,3];韩宗元[1,2];吉宏武[1,2,3]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]南方海洋科学与工程广东省实验室,广东湛江524088;[3]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034

年份：2022

卷号：48

期号：22

起止页码：328

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、CSCD2021_2022、北大核心、CSCD、北大核心2020

基金：南方海洋科学与工程广东省实验室(湛江)资助(ZJW-2019-06);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)。

语种：中文

中文关键词：低温等离子体;机理;水产品;保鲜

外文关键词：low-temperature plasma;mechanism;aquatic products;preservation

中文摘要：低温等离子体保鲜技术是近年来新兴的一种非热杀菌保鲜技术,通过丰富的活性物质和独特的光电效应灭活微生物。由于等离子体处理范围广,灭菌环境温度要求低等优势,其在食品保鲜领域的应用受到了广大研究者的关注。水产品极易腐败变质,需要采取一定的保藏手段提高其货架期。该文阐述了低温等离子体的微生物灭活机理及其在水产品保鲜领域的应用,同时探讨了低温等离子体对水产品品质的影响,为低温等离子体在水产品保鲜领域的应用推广提供参考。

外文摘要：Low-temperature plasma preservation technology is an emerging non-thermal sterilization and preservation technology in re-cent years,inactivating microorganisms through rich active substances and unique photoelectric effects.The application of plasma in the field of food preservation has received a lot of attention from researchers due to its advantages,such as a wide range of treatments and low-temperature requirements for a sterilization environment.Aquatic products are prone to corruption and deterioration and require certain preservation methods to improve their shelf life.This review presented an overview of the microbial inactivation mechanism of low-tempera-ture plasma and its application in the field of aquatic products preservation and discussed the effect of low-temperature plasma on the quali-ty of aquatic products,to provide a reference for the application and promotion of low-temperature plasma in the field of aquatic products preservation.