咸干鱼中危害因子分析及其控制的研究进展

Research Progress on Hazards Factor Analysis and Control of Salted Dry Fish

咸干鱼目前的加工基本以手工作坊为主,缺乏统一的标准,因而存在一定的安全隐患。其中的安全隐患主要包括腌制过程中以及贮藏过程中产生的生物胺,亚硝胺以及脂肪氧化等问题,造成咸干鱼安全性下降。本文分析国内外对于咸干鱼中的生物胺、亚硝胺、亚硝酸盐以及脂肪氧化的产生原因及影响因素的研究进展,并根据目前的研究现状总结了各危害因子相应的控制措施,其中生物胺是问题较多的方面,并对其进行了重点论述,以期为提高腌制鱼类产品的食用安全性提供一定的发展方向。

The current processing of salted and dried fish is still dominated by hand workshops,and there is a lack of uniform standards,so there are certain safety hazards.Among them,the safety hazards mainly include the problems of biogenic amines, nitrosamines and fat oxidation during the curing process and during storage,resulting in a decrease in the safety of salted and dried fish.This paper analyzes the causes and influencing factors of biogenic amines,nitrosamines,nitrites and fat oxidation in salty dried fishes at home and abroad,and summarizes their corresponding control measures according to the current research status,in which biogenic amines were more problematic.In terms of aspects,it is mainly discussed in order to provide a certain development direction for improving the food safety of pickled fish products.