| 腌腊鱼加工技术及质量安全研究进展 |
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| 引用本文： | 陈胜军,张进伟,吴燕燕,胡晓,马海霞,李春生.腌腊鱼加工技术及质量安全研究进展[J].南方水产科学,2021(1). |
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| 作者姓名： | 陈胜军 张进伟 吴燕燕 胡晓 马海霞 李春生 |
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| 作者单位： | 中国水产科学研究院南海水产研究所/农业农村部水产品加工重点实验室/国家水产品加工技术研发中心;三亚热带水产研究院;上海海洋大学食品学院 |
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| 基金项目： | 三亚崖州湾科技城管理局2020年度科技计划项目(SKJC-2020-02-013);现代农业产业技术体系专项资金资助(CARS-47);广东省现代农业产业技术体系创新团队建设专项资金(2020KJ151);中国水产科学研究院基本科研业务费项目(2020TD69)。 |
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| 摘 要： | 腌腊鱼是中国传统水产加工制品,其风味独特、营养丰富,深受消费者喜爱。目前,腌腊鱼加工方式以手工作坊式为主,机械化、自动化生产程度低,同时腌腊鱼的质量安全问题也受到消费者广泛关注。文章对近年来国内外腌腊鱼加工技术的研究现状及质量安全等方面内容进行了综述,并对腌腊鱼加工技术和质量安全的未来发展趋势进行展望,旨在为腌腊鱼加工技术创新与品质控制提供参考。
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| 关 键 词： | 腌腊鱼 风味物质 加工技术 质量安全 |
Research progress on processing technology and edible safety of salt-cured fish |
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| CHEN Shengjun,ZHANG Jinwei,WU Yanyan,HU Xiao,MA Haixia,LI Chunsheng.Research progress on processing technology and edible safety of salt-cured fish[J].South China Fisheries Science,2021(1). |
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| Authors: | CHEN Shengjun ZHANG Jinwei WU Yanyan HU Xiao MA Haixia LI Chunsheng |
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| Institution: | (South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs/National Research and Development Center for Aquatic Product Processing,Guangzhou 510300,China;Sanya Tropical Fisheries Research Insitute,Sanya 572000,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai,201306,China) |
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| Abstract: | Salt-cured fish is a traditional Chinese aquatic product of unique flavor and rich nutrition,which is highly appreciated by consumers.Nowadays,the processing method of salt-cured fish is mainly manual workshop,with low degree of mechanization and automation.Meanwhile,the quality and safety of salt-cured fish are also widely concerned by consumers.The research status and quality and safety of salt-cured fish processing technology at home and abroad in recent years are summarized.And the future development trend of salt-fish processing technology and quality and safety is prospected,aiming to provide references for the innovation of salt-fish processing technology and quality and safety control. |
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| Keywords: | Salt-cured fish Flavor compounds Processing technology Quality and safety |
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