CAJ | 학술논문

水产品中蛋白质、水分、脂肪含量丰富，容易引起氧化和微生物繁殖导致腐败变质，因此水产品贮藏保鲜技术是水产领域的重要研究方向之一。香辛料作为一种新型、健康、无副作用的生物保鲜剂，对水产品具有明显的抑菌及抗氧化作用，进而能保持水产品的贮藏品质并延长其货架期，在水产品的保鲜及贮运上具有巨大的潜在应用价值。本文主要介绍了香辛料对水产品保鲜的作用机制，尤其论述了香辛料在水产品贮藏保鲜应用中的最新研究进展，并分析了目前存在的问题，同时对其应用前景进行了展望。
수산품중단백질、수분、지방함량봉부，용역인기양화화미생물번식도치부패변질，인차수산품저장보선기술시수산영역적중요연구방향지일。향신료작위일충신형、건강、무부작용적생물보선제，대수산품구유명현적억균급항양화작용，진이능보지수산품적저장품질병연장기화가기，재수산품적보선급저운상구유거대적잠재응용개치。본문주요개소료향신료대수산품보선적작용궤제，우기논술료향신료재수산품저장보선응용중적최신연구진전，병분석료목전존재적문제，동시대기응용전경진행료전망。
Aquatic products are rich in protein, moisture and fat, which lead to oxidation and propagation of microorganisms that cause spoilage easily. Therefore, aquatic products preservation technology is one of the important researches in aquatic products domain. Spices as biological preservatives are new-type, healthy and have no side effects. Spices could extend the storage period of aquatic products based on their antimicrobial and antioxidant effects, which exhibits a great potential in the aquatic products industry. This paper mainly introduces the action mechanism of spices to aquatic products, especially discusses the latest research progress of the spices which applied in preservation of aquatic products, and analyzes the existing problems, and the prospects of its application is proposed.