CAJ | 학술논문

鱼类肉味鲜美，营养丰富，是人类的重要食品。然而鱼类死后极易发生腐败变质，其食用价值会大大降低并造成重大的经济损失。该文简述了鱼类死后的肌体、化学、感官和微生物变化并重点从低温保鲜、化学保鲜、酶法保鲜、气调保鲜及其他保鲜技术等方面介绍了国内外鱼类保鲜技术的研究进展及发展趋势，以期为从事鱼类保鲜技术的研究和应用提供一定的参考。
어류육미선미，영양봉부，시인류적중요식품。연이어류사후겁역발생부패변질，기식용개치회대대강저병조성중대적경제손실。해문간술료어류사후적기체、화학、감관화미생물변화병중점종저온보선、화학보선、매법보선、기조보선급기타보선기술등방면개소료국내외어류보선기술적연구진전급발전추세，이기위종사어류보선기술적연구화응용제공일정적삼고。
Fish is an important food source for humans owing to the delicious taste and abundant nutrients of fish meat. Spoilage and deterioration of fish meat is highly apt to occur after the death of fish, causing a considerable reduction in its edible value and great economic losses. This article provides a brief review of chemical, sensory and microbiological changes after the death of fish. The emphasis is put on recent advances and future trends in fish preservation technologies such as low-temperature, chemical treatment, enzymatic treatment and modified atmosphere packaging, aiming to provide useful information for the development and application of fish preservation technologies.