CAJ | 학술논문

淡水鱼是一种含有丰富蛋白质和脂肪的食品原料，因此，微生物的控制是其捕获后防腐保鲜的关键环节。栅栏技术是通过将多种抑菌、杀菌因子科学地组合，从而抑制保鲜期间淡水鱼中微生物的生长和繁殖，保证其安全和品质的一种保鲜技术。本文概述了栅栏效应与微生物的关系，以及淡水鱼保鲜中常用栅栏因子的研究现状与组合方式，以期为淡水鱼栅栏保鲜技术的研究和应用提高参考。
담수어시일충함유봉부단백질화지방적식품원료，인차，미생물적공제시기포획후방부보선적관건배절。책란기술시통과장다충억균、살균인자과학지조합，종이억제보선기간담수어중미생물적생장화번식，보증기안전화품질적일충보선기술。본문개술료책란효응여미생물적관계，이급담수어보선중상용책란인자적연구현상여조합방식，이기위담수어책란보선기술적연구화응용제고삼고。
Microbial control is a key link in the preservation of captured freshwater fish for its rich protein and fat contents. By combining various antibacterial or sterilization factors scientifically, hurdle technology can effectively inhibit microbial growth and reproduction of freshwater fish and ensure the safety and quality during preservation. In order to provide references for the research and application of preservation technologies for freshwater fish, the microbial association of hurdle factors and the current status of research on common hurdle factors and their combinations for the preservation of freshwater fish are summarized in this paper.