日本鹿儿岛大学水产学院与日鲁渔业公司合作研制成功一种利用鱼卵蛋白结合冷冻技术保护食品的方法。 据研究,从沙丁鱼和大马哈鱼的软鱼卵中提取的蛋白质具有杀菌作用。这种新防腐方法,是把鱼卵蛋白的抗菌活性和冷冲击对细菌的影响结合起来。细菌的细胞膜可因冷冲击而被破坏。采用这种方法处理,革兰氏阳性和革兰氏阴性菌显著减少。 Japan Kagoshima University Institute of Fisheries and the Japanese fishing company to develop a successful use of fish protein and frozen technology to protect food methods. According to the study, proteins extracted from soft-skinned eggs of sardines and salmon have a bactericidal effect. This new preservative method combines the antimicrobial activity of fish egg white with the impact of cold shock on bacteria. Bacterial cell membranes can be damaged by cold shock. With this method of treatment, Gram-positive and Gram-negative bacteria were significantly reduced.