我国传统发酵鱼制品的研究进展

Process of Chinese Traditional Fermented Fish Products

以鱼露、鱼鲊、鱼酱酸、糟鱼等传统发酵鱼制品为例,介绍目前我国传统发酵鱼制品的最新研究进展,发酵鱼制品挥发性风味物质检测基础研究进展,以及发酵法脱除鱼腥味、发酵法进行鱼制品副产物综合利用等研究进展。指出目前传统发酵鱼制品的发展趋势是规模化、标准化工业生产,对发酵过程进行规范化控制,研究人工发酵工艺流程,确保产品品质的均一性,生产出质量稳定的包装产品才是正确的发展方向。

Based on traditional fermented fish products such as fish sauce, fish Zha, fish sauce acid, drunk fish and so on as examples, it is briefly introduced in this article that the latest progress of traditional fermented fish products research in current China; At the meantime, it is also briefly introduced that the determination of the volatile flavor components of fermented fish products, fermentation to remove fishy smell, fermentation for comprehensive utilization of fish products by-products; It is pointed out in the paper that the development trend of traditional fermented fish products is large-scale standardized industrial production. We should produce stable quality packaging products by standardizing the fermentation process control, researching the artificial fermentation process and ensuring the quality homogeneity, which is the correct development direction.