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Outline
Shrimp meat is abundant in protein and low in fat, making it a quintessential high-protein, low-fat food. Shrimps are important aquatic products with worldwide distribution and huge consumption volume. However, they are highly susceptible to microorganisms, endogenous enzymes and other influencing factors during fishing, processing, storage and transportation, which easily lead to quality deterioration such as spoilage and blackening. As the most widely used preservation method in production, chemical preservatives have the advantages of good practical effect, low price and simple operation. However, their strict use limit is difficult to guarantee in production practice. Other technologies, such as irradiation preservation, fluidized ice, slightly acidic electrolyzed water, ultra-high pressure, nanomaterials and biologically-derived preservatives, each have distinct advantages but also suffer from various drawbacks, including high costs, complex operations, poor practicality and low efficiency. This paper reviewed the existing anti-blackening and preservation technologies for shrimp, focused on the combination strategies of different barrier factors and their collaborative anti-blackening and preservation effectiveness, aiming to provide ideas for the development of new, efficient and environmentally friendly shrimp preservation technologies.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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