[1]林婷,杨胜平,谢晶,等.虾黑变形成机制及其抑制方法研究进展[J].江苏农业学报,2020,(06):1605-1611.[doi:doi:10.3969/j.issn.1000-4440.2020.06.034]
　LIN Ting,YANG Sheng-ping,XIE Jing,et al.Research progress on mechanisms of melanosis development and anti-melanosis methods in shrimps[J].,2020,(06):1605-1611.[doi:doi:10.3969/j.issn.1000-4440.2020.06.034]
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虾黑变形成机制及其抑制方法研究进展()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年06期
页码:
1605-1611
栏目:
综述
出版日期:
2020-12-31

文章信息/Info

Title:
Research progress on mechanisms of melanosis development and anti-melanosis methods in shrimps
作者:
林婷1; 杨胜平1; 2; 谢晶1; 2; 钱韻芳1; 2
(1.上海海洋大学食品学院，上海201306；2.上海水产品加工及贮藏工程技术研究中心，上海201306)
Author(s):
LIN Ting1; YANG Sheng-ping1; 2; XIE Jing1; 2; QIAN Yun-fang1; 2
(1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China；2.Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China)
关键词:
虾; 多酚氧化酶; 黑变; 抑制方法
Keywords:
shrimp; polyphenol oxidase; blackening; inhibition methods
分类号:
TS254.4
DOI:
doi:10.3969/j.issn.1000-4440.2020.06.034
文献标志码:
A
摘要:
虾等甲壳类水产品在贮运过程中容易发生黑变，影响了其感官特性和经济价值。虾等甲壳类水产品的黑变现象通常与其体内多酚氧化酶(PPO)的作用有关，在PPO催化下，虾体内的酪氨酸被氧化为醌，进而发生聚合沉积。本文对国内外虾黑变的形成机制及抑制虾黑变方法的相关研究进展进行了综述，以期为虾贮藏保鲜技术的研发与改进提供参考。
Abstract:
The crustacean aquatic products such as shrimps are prone to blackening during storage and transportation, which affects their sensory characteristics and economic value. The melanosis of crustacean aquatic products such as shrimps is usually related to the functions of polyphenol oxidase (PPO) in their bodies. Under the catalysis of PPO, tyrosine in shrimp is oxidized into quinone and then polymerized and deposited. This article summarized the domestic and overseas research progress on the formation mechanism of shrimps blackening and the anti-melanosis methods, in order to provide reference for the development and improvement of storage and preservation technology of shrimps.

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备注/Memo

备注/Memo:
收稿日期：2020-04-04基金项目：国家自然科学基金青年基金项目(31501551)；博士科研启动基金项目(A2-2006-00-200360)；上海海洋大学校专项基金项目(A2-2020-200578)作者简介：林婷(1996-)，女，山东济南人，硕士研究生，研究方向为食品科学与工程。(E-mail)lt199610@126.com通讯作者：钱韻芳，(E-mail)yfqian@shou.edu.cn
更新日期/Last Update: 2021-01-15