王帅静,朱延光,蓝尉冰,于玥,侯殿志,陈华磊,黄双霞,陈山

• 1:广西大学糖业工程技术研究中心
• 2:广西大学轻工与食品工程学院
• 3:广西蔗糖产业协同创新中心

摘要(Abstract)：

海藻糖是一种具有维持细胞渗透压,防止水分流失的非还原性二糖,由于其独特的生物特性被广泛应用于食品保鲜上,成为一种集调味与保护功能为一体的食品添加剂。生鲜类食品因其季节性、易腐性、地域性等特点,导致腐坏恶臭现象十分严重,开发一种天然安全保鲜剂逐渐成为研究热点。文章综述了海藻糖的生物学特性、安全性评价及对肉类、果蔬及水产品等生鲜食品保鲜的机理及在调味品行业的应用,以期为生鲜食品的保鲜提供理论上的指导。

关键词(KeyWords)： 海藻糖;安全性;生鲜食品;保鲜机理;应用

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 王帅静,朱延光,蓝尉冰,于玥,侯殿志,陈华磊,黄双霞,陈山

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