摘要
Salmon is not only high in protein but also rich in polyunsaturated fatty acids,vitamins,and minerals.With rising living standards and health awareness,demand for salmon is increasing,along with consumer expectations for freshness and quality.Recent years have seen increased focus on safe and effective methods for preserving salmon quality and extending its shelf life.This review provides an overview of the spoilage mechanism of salmon during transportation,storage and marketing.It examines common preservation methods,including low temperature preservation technology,modified atmosphere preservation technology(modified atmosphere packaging and vacuum packaging),preservative technology(chemical preservative and biological preservative)and other preservation technologies(e.g.,photodynamic inactivation,irradiation,magnetic field,electric field,ozone,ultrasound,plasma micro acidic electrolyzed water).The effects of these technologies on salmon quality are evaluated,with particular emphasis on their ability to extend shelf life.Additionally,the characteristics and antibacterial mechanisms of each technology are summarized.In conclusion,this review provides insights into the mechanisms of salmon quality deterioration and highlights various preservation techniques to extend its shelf life,and looked forward to the future direction of salmon preservation and the problems to be solved.
基金
supported by Zhejiang Provincial Natural Science Foundation of China(ZCLQN25C2003)
Ningbo Natural Science Foundation(2024J162)
Ningbo Public Welfare Research Program(2023S143)
Science Foundation of Donghai Laboratory(DHY2022KF0218)
Zhoushan Science and Technology Plan Project(2023C03006).
