黄卉, 陈胜军, 赵永强, 岑剑伟, 杨少玲, 王悦齐, 相欢, 李来好, 杨贤庆, 吴燕燕. 水产品预制菜加工与质量安全控制技术研究进展[J]. 南方水产科学, 2022, 18(6): 152-160. DOI: 10.12131/20220190
引用本文: 黄卉, 陈胜军, 赵永强, 岑剑伟, 杨少玲, 王悦齐, 相欢, 李来好, 杨贤庆, 吴燕燕. 水产品预制菜加工与质量安全控制技术研究进展[J]. 南方水产科学, 2022, 18(6): 152-160. DOI: 10.12131/20220190
HUANG Hui, CHEN Shengjun, ZHAO Yongqiang, CEN Jianwei, YANG Shaoling, WANG Yueqi, XIANG Huan, LI Laihao, YANG Xianqing, WU Yanyan. Research advances on processing and quality safety control technology of aquatic pre-made products[J]. South China Fisheries Science, 2022, 18(6): 152-160. DOI: 10.12131/20220190
Citation: HUANG Hui, CHEN Shengjun, ZHAO Yongqiang, CEN Jianwei, YANG Shaoling, WANG Yueqi, XIANG Huan, LI Laihao, YANG Xianqing, WU Yanyan. Research advances on processing and quality safety control technology of aquatic pre-made products[J]. South China Fisheries Science, 2022, 18(6): 152-160. DOI: 10.12131/20220190

水产品预制菜加工与质量安全控制技术研究进展

Research advances on processing and quality safety control technology of aquatic pre-made products

  • 摘要: 随着消费者对方便、快捷加工食品需求的不断增长,以及新冠疫情引起生活方式的改变,水产品预制菜越来越广受喜爱。水产原料独有的营养功能特性和加工适性使其可以广泛用于即食、即热、即烹、即配等预制菜的开发,但其特有的腥味、质构及易腐败特性,要求在加工和贮藏过程中采用适当的预处理技术、风味和品质改良与保持技术以及贮藏技术来提升预制菜产品的品质。影响水产品预制菜质量安全的主要因素包括生物性危害、化学性危害和物理性危害,因此在原料采收阶段、加工过程、冷链运输过程的质量控制技术及控制体系是保障产品质量安全的重要手段。未来可通过营养保持与品质控制等加工技术的提升使水产品预制菜更趋向于营养化、优质化和多元化。

     

    Abstract: Due to the growing demand for instant food and lifestyle change after the COVID-19, aquatic pre-made products become popular. The unique nutritional and functional characteristics and processing suitability of aquatic products make them suitable for the development of ready-to-eat, instant heat, instant cooked and ready-to-use pre-made products. However, due to their unique fishy taste, texture and perishable characteristics, appropriate pretreatment technology, flavor and quality improvement and maintenance technology as well as storage technology in the processing and storage process need to be adopted so as to improve the quality of pre-made products. The main factors affecting the quality and safety of aquatic product pre-made products include biological hazards, chemical hazards and physical hazards. Therefore, quality control technologies of aquatic pre-made products including the raw material collection, processing process and the cold chain transportation process are necessary. In the future, aquatic pre-made products should be more nutritious, high-quality and diversified because of the improvement of nutrition and quality control technology.

     

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