食品工业科技

类型	温度范围	优点	缺点	储存期	参考文献
冷藏	0~4 ℃	减缓食品中微生物的生长和代谢	冷藏的效果受限于食品的冰点，储存期短	6~12 d	[5]
冰温	冻结点0 ℃	维持活细胞状态	温度范围狭窄，难以控制	10~20 d	[23]
微冻	−5 ℃-冻结点	保持细胞完整性，延长保鲜期	温度波动使冰晶生长，需严格控制温度	20~30 d	[25]
冻藏	−18 ℃及以下	抑制几乎所有微生物和内部酶的活性；阻止产品中的化学和微生物变化	形成的冰晶严重破坏微生物细胞，解冻后汁液流失严重	长期储存	[26]

类型	温度范围	优点	缺点	储存期	参考文献
冷藏	0~4 ℃	减缓食品中微生物的生长和代谢	冷藏的效果受限于食品的冰点，储存期短	6~12 d	[5]
冰温	冻结点0 ℃	维持活细胞状态	温度范围狭窄，难以控制	10~20 d	[23]
微冻	−5 ℃-冻结点	保持细胞完整性，延长保鲜期	温度波动使冰晶生长，需严格控制温度	20~30 d	[25]
冻藏	−18 ℃及以下	抑制几乎所有微生物和内部酶的活性；阻止产品中的化学和微生物变化	形成的冰晶严重破坏微生物细胞，解冻后汁液流失严重	长期储存	[26]

类型	优点	缺点	参考文献
γ射线	强穿透力，300 mm，单向，高成功率技术	涉及复杂的核反应堆操作，存在辐射安全问题，成本高	[41–42]
X射线	穿透率高，照射面积小，设备简单，安全性优于γ射线	穿透深度有限，能量效率低，成本较高，比γ辐照处理更快，剂量率低于EB
电子束	良好的穿透力，38 mm，高效且安全，不会产生残留放射性物质	每MeV的穿透力为 0.5 cm，操作范围小

类型	优点	缺点	参考文献
γ射线	强穿透力，300 mm，单向，高成功率技术	涉及复杂的核反应堆操作，存在辐射安全问题，成本高	[41–42]
X射线	穿透率高，照射面积小，设备简单，安全性优于γ射线	穿透深度有限，能量效率低，成本较高，比γ辐照处理更快，剂量率低于EB
电子束	良好的穿透力，38 mm，高效且安全，不会产生残留放射性物质	每MeV的穿透力为 0.5 cm，操作范围小

类型	物质	功能特性	实验结果	参考文献
植物源保鲜剂	茶多酚	抗氧化和抗菌	抑制太平洋白虾的黑色病变和脂质氧化，抑制假交替菌属、幻霉杆菌属和食肉杆菌属的生长	[62]
葡萄籽提取物	抗氧化	抑制虾黑变病，延缓品质劣变，保持颜色和质地	[63]
	百里香精油	涂膜、抗菌和抗氧化	涂膜减少了冷藏虾肉的脂质氧化、新鲜度损失和黑色素病，细菌种群减少更多	[64]
动物源保鲜剂	壳聚糖	抗菌和成膜性能	有效抑制罗氏沼虾TVB-N、TVC和K值的增加，将虾肉的保质期延长2~3 d	[65]
鱼胶蛋白	抗菌、抗氧化和涂膜	防止细菌生长并减少涂层虾的氧化	[66]
微生物源保鲜剂	乳酸链球菌素	抑菌性	Nisin明显抑制烤虾中蜡样芽孢杆菌等腐败微生物生长，延长产品货架期	[67]
	ε-聚赖氨酸	抗菌和抗氧化	ε-聚赖氨酸（PL）和牛至精油（OEO）抑制虾中希瓦氏腐败的生长， TVB-N、腐胺和尸胺的含量较低	[68]
	乳酸菌	抑菌性	乳酸菌经AI-2/LuxS 系统调控后，产生更高的细菌素抑制腐败菌的生长，延长虾的保鲜	[69]
酶类保鲜剂	溶菌酶	涂膜、抑菌	用于刀额新对虾的保鲜，抑制微生物的繁殖，减缓虾肉脂肪的氧化	[70]
	过氧化物酶	抗氧化	谷胱甘肽过氧化物酶（GSH-Px）对小龙虾革兰氏阴性菌具有抗菌活性	[71]

类型	物质	功能特性	实验结果	参考文献
植物源保鲜剂	茶多酚	抗氧化和抗菌	抑制太平洋白虾的黑色病变和脂质氧化，抑制假交替菌属、幻霉杆菌属和食肉杆菌属的生长	[62]
葡萄籽提取物	抗氧化	抑制虾黑变病，延缓品质劣变，保持颜色和质地	[63]
	百里香精油	涂膜、抗菌和抗氧化	涂膜减少了冷藏虾肉的脂质氧化、新鲜度损失和黑色素病，细菌种群减少更多	[64]
动物源保鲜剂	壳聚糖	抗菌和成膜性能	有效抑制罗氏沼虾TVB-N、TVC和K值的增加，将虾肉的保质期延长2~3 d	[65]
鱼胶蛋白	抗菌、抗氧化和涂膜	防止细菌生长并减少涂层虾的氧化	[66]
微生物源保鲜剂	乳酸链球菌素	抑菌性	Nisin明显抑制烤虾中蜡样芽孢杆菌等腐败微生物生长，延长产品货架期	[67]
	ε-聚赖氨酸	抗菌和抗氧化	ε-聚赖氨酸（PL）和牛至精油（OEO）抑制虾中希瓦氏腐败的生长， TVB-N、腐胺和尸胺的含量较低	[68]
	乳酸菌	抑菌性	乳酸菌经AI-2/LuxS 系统调控后，产生更高的细菌素抑制腐败菌的生长，延长虾的保鲜	[69]
酶类保鲜剂	溶菌酶	涂膜、抑菌	用于刀额新对虾的保鲜，抑制微生物的繁殖，减缓虾肉脂肪的氧化	[70]
	过氧化物酶	抗氧化	谷胱甘肽过氧化物酶（GSH-Px）对小龙虾革兰氏阴性菌具有抗菌活性	[71]

虾的腐败变质机制及保鲜技术

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王佳雨 , 郑之涵 , 蒋周迅 , 方彤雅娜 , 娄永江 ^* , 李勇勇 , 付世骞

食品工业科技 | 专题综述 2026,47(8): 514-524

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食品工业科技 |专题综述 2026 , 47 (8) : 514 -524

虾的腐败变质机制及保鲜技术

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王佳雨, 郑之涵, 蒋周迅, 方彤雅娜, 娄永江^*, 李勇勇, 付世骞

作者信息

宁波大学食品科学与工程学院，浙江宁波 315211

通讯作者:

娄永江（1965−），男，硕士，教授，研究方向：水产品加工与保鲜，E-mail：louyongjiang@nbu.edu.cn。

作者简介:

王佳雨（2000−），女，硕士研究生，研究方向：水产品加工与保鲜，E-mail：wangjiayu0829@163.com

Mechanisms of Shrimp Spoilage and Preservation Techniques

Jiayu WANG, Zhihan ZHENG, Zhouxun JIANG, Tongyana FANG, Yongjiang LOU^*, Yongyong LI, Shiqian FU

Affiliations

College of Food Science and Engineering, Ningbo University, Ningbo 315211, China

出版时间: 2026-04-15 doi: 10.13386/j.issn1002-0306.2025040363

文章导航

摘要

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虾类因其高蛋白、低脂肪的营养特性及独特风味广受消费者青睐，但其组织含水量高、内源酶活性强，在贮藏与流通过程中极易发生腐败变质，导致品质劣化与货架期缩短。因此，开发高效实用的贮藏保鲜技术以维持其感官与营养品质，已成为水产品加工领域的重要课题。本文系统解析了虾类腐败变质的生物化学机制，包括内源酶自溶、微生物群落演替和类黑素生成；梳理了传统和新型保鲜技术的作用机制、适用条件及其对虾类品质维护的优势和局限；基于可持续发展理念，进一步探讨了保鲜技术向智能化监测、绿色替代与多技术融合的发展趋势，以期为虾类贮藏品质提升与产业链优化提供科学支撑。

关键词

虾类 / 自溶 / 黑变 / 腐败机制 / 保鲜技术

Abstract

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Shrimp are highly favored by consumers for their high protein, low-fat nutritional properties and unique flavor. However, their high tissue moisture content and strong endogenous enzyme activity make them extremely susceptible to deterioration and spoilage during storage and circulation, leading to quality degradation and shortened shelf life. Therefore, developing efficient and practical preservation technologies to maintain their sensory and nutritional quality become a crucial research focus in aquatic product processing industry. This paper systematically analyzes the biochemical mechanisms underlying shrimp spoilage, including endogenous enzymatic autolysis, microbial succession, and melanoidin formation. It further reviews the mechanisms of action, applicable conditions, advantages, and limitations of both traditional and emerging preservation technologies in maintaining shrimp quality. Based on the concept of sustainable development, the paper also explores future trends in preservation technologies, such as intelligent monitoring, green alternatives, and multi-technology integration, aiming to provide scientific support for improving shrimp storage quality and optimizing the supply chain.

Key words

shrimp / autolysis / melanosis / spoilage mechanism / preservation technology

引用本文

王佳雨, 郑之涵, 蒋周迅, 方彤雅娜, 娄永江, 李勇勇, 付世骞. 虾的腐败变质机制及保鲜技术. 食品工业科技, 2026 , 47 (8) : 514 -524 . DOI: 10.13386/j.issn1002-0306.2025040363

Jiayu WANG, Zhihan ZHENG, Zhouxun JIANG, Tongyana FANG, Yongjiang LOU, Yongyong LI, Shiqian FU. Mechanisms of Shrimp Spoilage and Preservation Techniques[J]. Science and Technology of Food Industry, 2026 , 47 (8) : 514 -524 . DOI: 10.13386/j.issn1002-0306.2025040363

正文

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虾作为一种典型的水产品，凭借其高蛋白、低脂肪的营养特性及独特的风味和质地，在消费市场占据重要地位。虾肉富含多不饱和脂肪酸、类胡萝卜素、维生素B₁₂以及钙、磷、铁、碘等矿物质，具有调节胆固醇代谢、降低心血管疾病风险等生理功能，对人体健康具有积极促进作用^[1−2]，深受广大消费者的喜爱。

随着国民健康消费意识的不断增强以及国际市场需求的持续扩大，虾类产品的产销规模呈现显著增长态势，推动产业向高效化、安全化、绿色化的高质量发展方向迈进。2024年《中国渔业年鉴》统计数据显示，虾类占我国水产养殖总产量的10.68%（按重量计），是我国水产经济的重要组成部分^[3]。然而，虾类产品因其组织水分含量高、蛋白质丰富且富含内源性多酚氧化酶，在加工、贮藏及运输环节极易发生腐败变质^[4]。因此，开发针对性保鲜技术以抑制腐败路径、保障食用安全，成为产业亟待解决的难题^[5−6]。

本文系统解析了虾类腐败变质的生物化学机制，综述了传统保鲜技术与新兴保鲜技术对贮藏品质的影响，对比分析其原理、效能及局限性，并基于可持续发展理念为虾类保鲜技术创新与产业化应用提供理论支撑。

1　虾的腐败变质机制

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1.1　内源性蛋白酶引起的蛋白质降解

虾类死后的腐败过程主要包括初始生化反应、尸僵和解僵自溶等阶段^[7]，其中自溶是虾类品质劣化的关键过渡阶段。虾死亡初期，肌肉糖原进行糖酵解，大量乳酸积累导致肌肉pH下降；同时，细胞内钙离子稳态失衡（Ca²⁺浓度显著升高）激活钙蛋白酶（Calpains），特异性降解肌原纤维Z盘结构蛋白导致肌肉纤维断裂。随着pH持续下降，虾类头胸部内源蛋白酶（如丝氨酸蛋白酶类的胰蛋白酶及半胱氨酸蛋白酶类的组织蛋白酶B）在贮藏期间被释放并扩散至腹部肌肉组织，降解肌原纤维蛋白，生成游离氨基酸与小分子肽，引发肌肉软化现象^[2]。Peng等^[8]研究证实胰蛋白酶样蛋白酶（TLP）可以在 0 ℃储存期间将肌原纤维蛋白的主要成分肌球蛋白和肌动蛋白快速（2 d内）水解成肽或氨基酸。

此外，自溶作用与三磷酸腺苷（ATP）的消耗降解是同步发生且相互促进的生化级联反应，二者共同推动肌肉质构劣化、鲜度下降及微生物腐败。ATP通过内源酶促反应逐步降解为次黄嘌呤（Hx）、黄嘌呤（Xa）及尿酸（UA）^[9]（图1），其中次黄嘌呤（Hx）的累积会在虾肌肉中产生苦味，加剧风味品质劣化。自溶过程受内源酶系统动态调控，目前的研究主要集中在胰蛋白酶样蛋白酶和组织蛋白酶 B 的迁移及其对肌原纤维蛋白降解和肌肉软化的影响，对其他种类的内源性蛋白酶（如组织蛋白酶D和 L）对储存期间虾质量的影响需要进一步研究。

1.2　微生物作用

虾类死后，体内的微生物繁殖由存在于消化道或水产养殖水系统中的腐败微生物主导。贮藏期间，微生物群落因环境耐受性差异发生演替，其中特定腐败菌（SSO）主导腐败进程^[10]。腐败微生物的生长动态受虾种类、贮藏条件、环境温度及初始菌群丰度^[11]等多因素影响。例如，在0 ℃下储存的斑节虾，假单胞菌属占主导地位，在7 ℃和28 ℃时肠杆菌属是潜在微生物^[12]。根据细菌 DNA 分析，在0 ℃下冷藏 5 d后南美白对虾中的主要细菌是假单胞菌属，而储存7 d后的主要细菌是费氏另类弧菌属^[13]。在20±2 ℃下保存7 d后发现导致南美白对虾腐败的主要细菌是气单胞菌、假单胞菌、希瓦氏菌和乳酸菌^[14]。根据Parlapani等^[15]的研究，深水玫瑰虾中最普遍的腐败细菌是食肉杆菌和嗜冷杆菌。

SSO可降解虾中的可溶性肽和低分子量成分，经脱羧、脱氨等反应转化为生物胺（BAs）、氨（NH₃）、尿素及挥发性化合物等一系列物质^[16]，产生不愉快的气味。在缺氧条件下，其可利用三甲胺-N-氧化物（TMAO）作为氧气的替代品，将其还原为具有“鱼腥味”特征的三甲胺（TMA）^[17]。此类菌群通过代谢还产生总挥发性盐基氮（TVB-N）等标志性产物，可作为水产品腐败程度的定量指标^[18]。此外，产硫化氢（H₂S）的菌株通过降解含硫氨基酸（如半胱氨酸）的巯基与氨基，释放硫化物、氨及丙酮酸等副产物^[19]，进一步削弱虾类原有风味特性。因此，在评估腐败微生物在特定条件下对虾质量的影响之前，识别储存条件下的SSO特性是非常重要的。

1.3　黑色素的形成

虾类贮藏黑变的核心诱因是多酚氧化酶（PPO）介导的酶促反应。PPO是一种常见的酶，其活性位点是由两个铜原子组成的双核III型铜中心，每个铜原子与三个组氨酸相连，这种III型铜中心可以结合分子氧，催化反应^[20]。活体状态下，PPO以酶原（proPPO）形式存在，其活性受严格调控；虾死亡后，消化道内源性丝氨酸蛋白酶激活proPPO的酶原形式，促使其转化为活性态PPO^[21]。在氧分子参与下，该酶首先催化酪氨酸生成3,4-二羟基苯丙氨酸（DOPA），随后将DOPA氧化为DOPA-醌，最终经自氧化聚合形成黑色素沉积^[19]（图2）。黑色素主要集中在虾的头胸部、步足及尾节连接等关节部位。

此外，除了PPO，血蓝蛋白（Hc）也被认为是导致黑变病的潜在诱发剂。Hc是一种在软体动物和节肢动物血淋巴中发现的铜结合蛋白，它与PPO具有相似的双铜活性位点，在激活剂的作用下表现出 PPO 活性。研究表明，接触化学试剂（如SDS）、内源性防御因子（如抗菌肽和凝血因子）、蛋白水解酶（如丝氨酸蛋白酶）可以激活特定类型的Hc，使其能够获得PPO活性，导致黑色素累积^[22]。这可能是因为这些内源性（如丝氨酸蛋白酶）和外源性（如 SDS）的激活剂导致Hc结构变松散，从而使酚类底物（如 L-DOPA）到达酶的活性位点^[2]。

2　虾的传统保鲜技术

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2.1　物理保鲜技术

2.1.1　低温保鲜

根据温度梯度差异低温保鲜主要分为四类：冷藏保鲜（0~4 ℃）、冰温保鲜（冻结点0 ℃）、微冻保鲜（−5~0 ℃）及冻藏保鲜（≤−18 ℃）（表1）。低温保鲜通过抑制酶促反应活性、降低氧化代谢速率及延缓微生物增殖等途径实现品质调控^[23]。Parlapani等^[15]发现，深水玫瑰虾保质期从4 ℃的2 d延长到0 ℃下的5 d。Xu等^[24]的研究表明，−3 ℃储存的解冻虾相较于0、3和6 ℃组对腐败进程抑制效果显著，且在−28 ℃储存的样品显示最优品质。于丽霞^[25]的研究进一步证实，−50 ℃冻藏的罗氏沼虾TVB-N含量显著低于−18 ℃组，其电子鼻气味响应值也更接近新鲜样品。综合研究数据表明，低温保鲜能有效抑制微生物生长和酶促反应，延缓虾类品质劣变。然而在长期贮藏过程中，该技术存在一定局限性，如蛋白质会发生变性，冰晶易破坏肌纤维结构，这些变化最终影响虾肉的质地与口感。因此，探索低温与其他保鲜技术的协同应用，开发新型保鲜技术是至关重要的。

2.1.2　气调保鲜

气调保鲜（MAP）是指将包装内的空气部分或全部替换为特定比例的气体（如CO₂、N₂、O₂等），密封保存从而抑制微生物生长和新陈代谢的一种保鲜方式。其中CO₂和N₂是最常用的气调气体，高浓度CO₂可使水产品中微生物的延滞期延长7~10 d^[27]，但过量CO₂可能导致组织溶解、汁液流失、异味产生及包装塌陷等问题。Kimbuathong等^[28]证实CO₂浓度在60%~80%区间对虾类黑变抑制效率最高。N₂作为一种无色无味的惰性气体，可以平衡因CO₂溶解而导致的包装塌陷问题，还能置换O₂，抑制需氧微生物的生长并降低腐败率^[29]。有研究表明，100%的N₂能有效抑制黑色素病而保持虾的自然色泽^[30]，但其保鲜效果有限，难以满足虾类贮藏对品质稳定性的需求。

单一气体保鲜虽然能针对性地抑制某类微生物或延缓某些品质劣变，但存在适应范围有限的问题。混合气体保鲜可以通过优化配比实现对好氧菌与厌氧菌的差异化抑制，进一步延长货架期并更有效保持虾类的感官品质与储藏稳定性。Qian等^[31]研究发现南美白对虾在80% CO₂、15% N₂、5% O₂比例下对嗜冷细菌、嗜温细菌、肠杆菌科有较强的抑制作用，降低TVB-N含量并减少渗出液形成，还可较好保持虾体的气味与外观评分。Calliauw等^[32]发现在温度为4 ℃气调包装条件为40% CO₂ 和60% N₂条件下，褐虾中的优势腐败菌主要为食肉杆菌、希瓦氏菌和嗜冷杆菌。当前研究多聚焦于MAP对病原菌和腐败菌的抑制作用，对致病菌影响机制、虾类新鲜度、风味、质构特性变化，以及细菌群体感应与代谢调控机制仍需深入探索^[33]。

2.2　化学保鲜剂保鲜

化学保鲜剂保鲜是通过添加特定化学制剂，利用其抗菌、杀菌或抗氧化特性实现水产品品质控制与货架期延长的技术^[34]，其核心作用机制包括直接抑制/杀灭有害微生物，或通过阻断生物体内氧化酶活性实现抗氧化效应^[35]。在虾类保鲜中，焦亚硫酸钠、4-己基间苯二酚（4-HR）、丁羟基茴香醚（BHA）、抗坏血酸等试剂被广泛用于抑制黑变、微生物增殖及生理氧化过程^[36–37]。Zhu等^[38]证实焦亚硫酸钠能显著延缓中华管鞭虾黑化，但过量使用会引发SO₂残留，导致肝肾损伤等安全隐患。周宇芳等^[39]对比发现，4-HR对多酚氧化酶（PPO）活性的抑制效果优于抗坏血酸。当前应用中，4-HR多与有机酸（柠檬酸、抗坏血酸等）及螯合剂（EDTA、焦磷酸二氢二钠）复配使用^[40]，该组合既能增强协同抑酶效果，又可降低化学残留风险。

3　虾的新型保鲜技术

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3.1　辐照保鲜

辐照保鲜作为一种物理冷杀菌技术，主要通过γ射线、X射线或电子束（EB）等（表2）电离辐射源直接破坏微生物遗传物质（DNA/RNA）^[41]，并间接生成自由基攻击细胞组分，从而实现高效灭活腐败菌与病原菌^[42]。Yu等^[4]结合生理生化指标与微生物多样性分析筛选出6 kGy是维持中华管鞭虾品质的最佳辐照剂量，并进一步揭示EB处理对其宰后肌肉代谢相关蛋白水平的调控机制^[43]。Annamalai等^[44]研究表明，电子束照射剂量为7.5 kGy时可抑制虾中乳酸菌的生长，延长虾的贮藏期而不影响其感官特性，保质期较对照延长7~11 d。然而，该技术存在应用限制，多数国家规定食品辐照剂量上限为10 kGy，其中欧盟对甲壳类动物最大允许剂量为6 kGy^[45]，高剂量辐照处理可能会破坏肌球蛋白完整性并产生异味降低食品的营养质量。此外，消费者对辐照食品存在一定认知偏见，影响市场接受度；同时辐照设备投资大、操作要求高，限制了其在水产品加工中的广泛应用。

3.2　超高压保鲜

超高压（UHP）保鲜是一种非热杀菌技术，通过施加100~1000 MPa静水压力抑制微生物活性并灭活酶类，从而实现水产品保鲜^[46]。其杀菌效果与压力水平、温度及作用时间密切相关。Chen等^[47]研究显示，高压加工（HPP）可显著延缓微生物增殖并降低TVB-N值，使虾类在冰藏条件下保质期延长至28 d以上。Lan等^[48]发现600 MPa 高压处理可显著延长条纹对虾的微生物可接受性极限，从9 d延长至最高35 d。常耀光等^[49]进一步证实UHP处理可显著延长货架期。但值得注意的是，当压力低于600 MPa时，UHP处理后的多酚氧化酶（PPO）相对活性仍高于88%，因此需结合抗氧化剂预处理或联用其他技术以抑制高压引发的脂质与蛋白质氧化，维持虾类品质^[33]。此外，UHP仍存在设备成本高、规模化应用受限及对细菌芽孢灭活效果有限等问题，需通过酸度调节、温度控制或抑菌剂联合使用以提升其保鲜效果和实用性。

3.3　酸性电解水保鲜

酸性电解水（AEW）是指通过电解氯化钠溶液或稀盐酸溶液而产生的一种新型的消毒剂，具有低pH、高氧化还原电位和一定浓度的有效氯，可以快速、广泛地杀死细菌^[50]。相较于传统次氯酸钠或醇类杀菌剂，AEW具有环境友好性、高效性与经济性优势^[51–52]。Wang 等^[53]证实AEW在低温条件下可显著延长虾类中副溶血弧菌的滞后期并抑制其生长速率。He等^[54]发现强酸性电解水（SAEW）制冰处理可延缓需氧嗜温菌与嗜冷菌增殖，同时对多酚氧化酶（PPO）和酸性磷酸酶（ACP）活性具有抑制作用（第7 d活性分别降低55.3%和61.9%）。AEW冰还可显著延缓虾中肌原纤维蛋白（肌球蛋白、肌动蛋白和原肌球蛋白）的降解，抑制希瓦氏菌等腐败菌的生长，从而延长虾类货架期^[55]。尽管AEW可规避传统保鲜技术导致的营养损失、风味劣化等缺陷，但其制备过程中高浓度NaCl可能引发产品咸味加重，导致感官接受度下降^[33]。随着技术优化与标准体系的完善，AEW在水产品保鲜领域的应用潜力有望进一步开发。

3.4　生物保鲜剂保鲜

根据来源差异，生物保鲜剂可分为植物源、动物源、微生物源及酶类四大类别^[23]（表3）。随着人们对食品安全与绿色保鲜需求的不断提升，以天然产物提取物为代表的生物保鲜剂逐渐成为水产品保鲜领域的研究热点。天然提取物（如植物多酚、黄酮、精油、壳聚糖和海藻多糖等）具有抗氧化、抑菌、防黑变和改善感官品质的多重作用，在虾类产品的贮藏与品质保持过程中常以涂层或复配液形式应用。例如，百里香精油、丁香酚、绿茶提取物等可有效抑制假单胞菌属等致腐菌的生长^[56]，源自植物的pH敏感天然色素（如花青素、姜黄素、甜菜碱）则常用于可降解包装材料中，兼具指示功能与抗菌活性，能通过颜色变化直观反映新鲜度^[57]。

尽管生物保鲜剂对特定微生物具有一定抑制效果，但单一成分的广谱抑菌能力有限，且易受环境条件制约，难以彻底灭活所有有害微生物。为克服这一局限，研究者普遍采用复合生物保鲜剂策略，以实现多组分间的协同增效。Zhu等^[58]开发了普鲁兰多糖与melleoliides（原伊鲁烷型倍半萜芳基酯）复合保鲜剂，发现其对多酚氧化酶具有竞争性抑制作用（最高抑制率为73.52%）。Udayasoorian等^[59]将石榴皮提取物与葡萄籽提取物应用于南美白对虾，结果显示该组合可有效抑制微生物增殖。Ren等^[60]构建的红甘蓝提取物-胶原蛋白水解物/壳聚糖（RCE/CH-CS）复合膜展现出优异的氧气阻隔性与生物活性，使虾类货架期由2 d延长至5 d。此外，黄昊等^[61]采用壳聚糖（12.5 g/L）、卡拉胶（1.75 g/L）、迷迭香提取物（0.9 g/L）与Nisin（0.7 g/L）复配处理青虾，货架期成功延长至7 d。尽管生物保鲜剂具有替代化学保鲜剂的潜力，但受限于结构复杂、提取率低、纯化工艺要求高及成本较高等问题，其在实际虾类贮藏保鲜中尚未广泛应用，未来仍需加强绿色提取和智能响应膜材料等技术路径的研究，以推动其在虾类保鲜中的高效利用与产业化发展。

3.5　纳米技术保鲜

纳米保鲜技术利用纳米材料（1~100 nm）的高比表面积、独特理化特性，在虾保鲜领域展现出高效抑菌、抗氧化、延缓腐败等多重优势。已有研究表明，纳米银（Ag）与纳米氧化锌（ZnO）可通过破坏细菌细胞壁及抑制代谢酶活性有效抑制微生物增殖，显著降低贮藏期细菌总数，并维持虾体pH和色泽稳定^[72]。此外，纳米二氧化钛（TiO₂）也被用于虾的保鲜，其光催化抗菌特性可以在光照条件下产生活性氧，进一步增强抗菌效果^[73]。Fan等^[74]开发的己醛-壳聚糖纳米乳（HCN）复合涂层可有效延缓去壳虾冷藏过程中的品质劣变与微生物腐败。纳米材料还应用于智能包装材料，通过颜色变化或其他信号实时监测水产品的新鲜度^[75]。例如，纤维素纳米晶增强的壳聚糖/花青素膜能够对pH变化做出反应，通过颜色变化指示虾的新鲜度^[76]。Dong等^[77]构建的紫薯花青素-槲皮素壳聚糖纳米颗粒（QCNP）智能膜，其保鲜效果显著优于传统聚乙烯包装。总体而言，纳米保鲜材料可通过破坏细菌细胞壁、干扰酶活性及抑制氧化反应实现虾体广谱抑菌、抗氧化及延缓腐败。然而，其在应用中仍存在潜在安全性风险、成本较高及缺乏完善法规标准等问题，未来的研究尚需突破材料安全性评估、制备成本控制及标准化应用等关键瓶颈。

3.6　其它保鲜技术

除了上述保鲜手段外，近年来还有多种新兴技术被引入虾类保鲜领域，其中低温等离子体（CP）、超声波、磁场（MF）和基因编辑等技术展现出独特应用价值^[78−80]。低温等离子体通过释放羟自由基、活性氮、激发态分子及紫外线光子等活性成分，形成复杂的生物灭活机制，可有效破坏微生物结构稳定性^[81]。胡晓梦等^[82]针对中华管鞭虾的保鲜研究显示，经CP处理的样品在贮藏4 d后仍保持与新鲜虾相近的肌纤维结构完整性。该现象证实CP处理能通过抑制腐败菌分泌的蛋白酶活性，维持肌原纤维蛋白的微观结构稳定^[83]。超声波技术作为非热物理保鲜手段，产生的机械应力可穿透微生物细胞壁膜系统，实现食源性病原体和致腐菌的高效灭活^[33]。Hu等^[84]证实超声辅助浸泡冷冻技术优化冰晶形成过程，显著降低对虾肌肉组织损伤，改善冷冻品质。磁场（MF）保鲜技术通过调控微生物生理代谢发挥抑菌作用，其作用机制涉及细胞膜电位改变和代谢酶活性抑制^[80]。Zhu等^[85]系统研究了磁场强度对虾类品质的影响，发现2 mT磁场处理能有效抑制弧菌属与假交替单胞菌属等典型腐败菌的增殖。该研究为磁场技术在水产品冷链环节的应用提供了重要参数依据。基因编辑技术的突破也为水产品保鲜开辟了新路径。CRISPR-Cas系统通过增强微生物抗菌肽表达，显著提升天然保鲜剂开发效率^[86]。Zhang等^[87]利用基因工程表达的抗菌肽bomidin在0.02 mg/mL浓度下对罗氏沼虾幼体无毒性且能有效抑制养殖水体中副溶血性弧菌的增殖。

4　虾保鲜技术的未来发展趋势

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4.1　智能与绿色保鲜技术

在当前水产品保鲜领域，环保与可持续发展已成为未来研究与技术应用的关键方向。智能与绿色保鲜技术的逐渐兴起为突破传统保鲜局限提供了可能。该类技术整合了人工智能、传感器网络与智能包装三大核心模块（图3），不仅提升了水产品在储藏过程中的新鲜度与安全性^[88]，还通过天然、可降解、环保的材料与工艺，推动保鲜手段向智能化与绿色化的协同演进。

在智能保鲜方面，冷链物流监管模式不断革新。基于区块链技术的无线温度传感系统通过物联网（IoT）架构，实现了温湿度参数的实时采集与云端交互，确保不同种类水产品在储运环节始终处于最佳环境状态^[89–90]。Zhang等^[91]研发的多孔功能化二硫化钨/聚丙烯酸复合QCM传感器，凭借对三甲胺气体的高选择性和快速响应特性，为水产品腐败气体的实时监测与品质评估提供了高效解决方案。Zhao等^[92]构建的双响应水凝胶化合物，可通过色彩与形态变化指示虾类新鲜度，结合智能手机平台可在60 min内完成次黄嘌呤（Hx）的快速检测，灵敏度可达1.48 μmol/L。不同方向的应用体现了智能分析与可视化判断在水产品新鲜度评估中的重要价值。

与此同时，绿色保鲜材料作为实现水产品可持续包装与品质保障的关键手段，正发挥着越来越重要的作用。Chen等^[93]开发的光致变色智能标签，以阳离子瓜尔豆胶与k卡拉胶等天然多糖构建载体，负载茜素红S，实现基于颜色三阶段（新鲜-变质-腐败）的虾类新鲜度可视化判别，体现了绿色材料与智能监测的有效结合。Mary等^[94]构建的蝶豆花-二氧化钛复合淀粉膜，利用蝶豆花天然色素的pH响应显色特性，为虾类贮藏过程提供了直观、环保的品质监控方案。此外，Hu等^[95]通过绿原酸对壳聚糖膜进行功能化改性，在保留其可降解特性的同时，增强了其抗氧化与抗菌性能，将虾类贮藏期提升至8 d，有效突破传统绿色材料在性能上的瓶颈。以上研究表明，绿色保鲜材料在提升虾类贮藏品质的同时，也为水产品保鲜体系的环保与高效发展提供了新路径。

4.2　多技术融合的协同保鲜

随着水产品消费需求的增长和品质要求的提升，单一保鲜技术已难以应对储运过程中复杂多变的质量控制挑战。多技术协同保鲜作为当前研究热点，强调将低温控制、气调包装、超高压处理、生物防腐、纳米保鲜等优势技术有机整合，通过系统联动，实现对微生物、生化反应及环境因素的全面调控，从而延长保质期、保障食品安全与感官品质。

在物理处理与化学抑菌剂的协同应用方面，Islam等^[96]将γ射线辐照与山梨酸钾协同应用于4 ℃环境下的虾类保鲜，经1.5 kGy剂量辐照结合2%山梨酸钾处理的样品，保质期可延长至21 d。Ouattara等^[97]采用低剂量γ射线辐照与含反式肉桂醛和百里香油的抗菌涂层协同处理预煮虾，可显著抑制恶臭假单胞菌等好氧菌，使保质期延长超11 d。Du等^[98]采用酸性电解水（AEW）协同HHP处理鲜虾，实现了对副溶血弧菌与单增李斯特菌的显著灭活。在低温控制联合创新技术方面，余铭等^[99]开发了冰温结合低频电场保鲜技术，通过监测对虾菌落总数和TVB-N值变化发现，相较于常规冰温保鲜，该复合技术可使货架期延长3~5 d。Ahmad等^[100]整合脉冲电场（PEF）、气调包装（MAP）与酸滕果/Chamuang叶提取物（CLE），构建的PEF-CLE-CO复合处理体系展现出多重效益，显著抑制冷藏过程中南美白对虾的黑色病变（抑制率达67.3%），降低菌落总数（下降至1.8 lg CFU/g），并保持良好感官品质。

在功能性包装与活性成分协同策略方面，Chen等^[101]研究表明，400 MPa高压联合壳聚糖-茶多酚涂层处理能有效抑制细菌增殖，延缓品质劣变。凌萍华^[102]构建的40% CO₂/30% O₂/30% N₂气调系统结合1%壳聚糖抗菌剂的多维保鲜策略，在调控包装气体组分的同时引入生物活性成分，有效维持虾类感官品质并抑制微生物增长。Yang等^[103]设计的新型羧甲基纤维素钠（CMC）/纤维素纳米纤维-肉桂精油（CNF-CEO）/柠檬酸（CA）（CCEA）薄膜在冷藏条件下能有效延长虾的保鲜期至7 d，展现出协同交联结构在延缓腐败过程中的潜力。综上所述，多技术协同保鲜有效突破了单一技术在水产品保鲜过程中的局限性，在保障虾类品质、安全性与贮藏稳定性方面展现出显著的协同增效效应。

5　结论

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虾类腐败变质过程涉及微生物群落动态演替与酶促生化反应的协同作用，其品质劣变主要源于微生物代谢产物积累及内源性蛋白酶引发的蛋白结构降解。为有效维持虾类感官品质与营养特性，业界已构建多层次保鲜技术体系。传统低温保鲜技术（冷藏/冻藏）虽能显著抑制微生物增殖，但对内源性酶促反应的调控能力存在局限，难以完全阻断品质劣变进程。以酸性电解水、纳米技术保鲜及天然活性成分为代表的新型保鲜技术，通过靶向抑制微生物呼吸链功能、破坏细胞膜完整性及调节酶活性等多重机制实现协同保鲜，但在产业化应用中仍面临诸多技术壁垒，主要包括工艺参数标准化不足、规模化生产成本高、关键材料与设备依赖性强等问题。鉴于此，未来研究需聚焦于构建绿色协同保鲜体系、开发智能化动态调控系统，并深度研究多技术协同保鲜技术，从而推动水产品保鲜技术向高效、精准、可持续方向演进。

参考文献

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文献

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2026年第47卷第8期

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doi: 10.13386/j.issn1002-0306.2025040363

接收时间：2025-04-30
首发时间：2026-10-24
出版时间：2026-04-15

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收稿日期：2025-04-30

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宁波大学食品科学与工程学院，浙江宁波 315211

通讯作者:

娄永江（1965−），男，硕士，教授，研究方向：水产品加工与保鲜，E-mail：louyongjiang@nbu.edu.cn。

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2种不同金属材料的力学参数

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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类型	温度范围	优点	缺点	储存期	参考文献
冷藏	0~4 ℃	减缓食品中微生物的生长和代谢	冷藏的效果受限于食品的冰点，储存期短	6~12 d	[5]
冰温	冻结点0 ℃	维持活细胞状态	温度范围狭窄，难以控制	10~20 d	[23]
微冻	−5 ℃-冻结点	保持细胞完整性，延长保鲜期	温度波动使冰晶生长，需严格控制温度	20~30 d	[25]
冻藏	−18 ℃及以下	抑制几乎所有微生物和内部酶的活性；阻止产品中的化学和微生物变化	形成的冰晶严重破坏微生物细胞，解冻后汁液流失严重	长期储存	[26]

类型

温度范围

优点

缺点

储存期

参考文献

冷藏

0~4 ℃

减缓食品中微生物的生长和代谢

冷藏的效果受限于食品的冰点，储存期短

6~12 d

[5]

冰温

冻结点0 ℃

维持活细胞状态

温度范围狭窄，难以控制

10~20 d

[23]

微冻

−5 ℃-冻结点

保持细胞完整性，延长保鲜期

温度波动使冰晶生长，需严格控制温度

20~30 d

[25]

冻藏

−18 ℃及以下

抑制几乎所有微生物和内部酶的活性；阻止产品中的化学和微生物变化

形成的冰晶严重破坏微生物细胞，解冻后汁液流失严重

长期储存

[26]

类型	优点	缺点	参考文献
γ射线	强穿透力，300 mm，单向，高成功率技术	涉及复杂的核反应堆操作，存在辐射安全问题，成本高	[41–42]
X射线	穿透率高，照射面积小，设备简单，安全性优于γ射线	穿透深度有限，能量效率低，成本较高，比γ辐照处理更快，剂量率低于EB
电子束	良好的穿透力，38 mm，高效且安全，不会产生残留放射性物质	每MeV的穿透力为 0.5 cm，操作范围小

类型

优点

缺点

参考文献

γ射线

强穿透力，300 mm，单向，高成功率技术

涉及复杂的核反应堆操作，存在辐射安全问题，成本高

[41–42]

X射线

穿透率高，照射面积小，设备简单，安全性优于γ射线

穿透深度有限，能量效率低，成本较高，比γ辐照处理更快，剂量率低于EB

电子束

良好的穿透力，38 mm，高效且安全，不会产生残留放射性物质

每MeV的穿透力为 0.5 cm，操作范围小

类型	物质	功能特性	实验结果	参考文献
植物源保鲜剂	茶多酚	抗氧化和抗菌	抑制太平洋白虾的黑色病变和脂质氧化，抑制假交替菌属、幻霉杆菌属和食肉杆菌属的生长	[62]
葡萄籽提取物	抗氧化	抑制虾黑变病，延缓品质劣变，保持颜色和质地	[63]
	百里香精油	涂膜、抗菌和抗氧化	涂膜减少了冷藏虾肉的脂质氧化、新鲜度损失和黑色素病，细菌种群减少更多	[64]
动物源保鲜剂	壳聚糖	抗菌和成膜性能	有效抑制罗氏沼虾TVB-N、TVC和K值的增加，将虾肉的保质期延长2~3 d	[65]
鱼胶蛋白	抗菌、抗氧化和涂膜	防止细菌生长并减少涂层虾的氧化	[66]
微生物源保鲜剂	乳酸链球菌素	抑菌性	Nisin明显抑制烤虾中蜡样芽孢杆菌等腐败微生物生长，延长产品货架期	[67]
	ε-聚赖氨酸	抗菌和抗氧化	ε-聚赖氨酸（PL）和牛至精油（OEO）抑制虾中希瓦氏腐败的生长， TVB-N、腐胺和尸胺的含量较低	[68]
	乳酸菌	抑菌性	乳酸菌经AI-2/LuxS 系统调控后，产生更高的细菌素抑制腐败菌的生长，延长虾的保鲜	[69]
酶类保鲜剂	溶菌酶	涂膜、抑菌	用于刀额新对虾的保鲜，抑制微生物的繁殖，减缓虾肉脂肪的氧化	[70]
	过氧化物酶	抗氧化	谷胱甘肽过氧化物酶（GSH-Px）对小龙虾革兰氏阴性菌具有抗菌活性	[71]

类型

物质

功能特性

实验结果

参考文献

植物源保鲜剂

茶多酚

抗氧化和抗菌

抑制太平洋白虾的黑色病变和脂质氧化，抑制假交替菌属、幻霉杆菌属和食肉杆菌属的生长

[62]

葡萄籽提取物

抗氧化