摘要
腌腊鱼是我国传统腌干水产品之一,尤其在我国南方的饮食文化中占有重要地位。高品质的腌腊鱼咸鲜相宜、腊香浓郁,深受消费者喜爱,但腌腊鱼在贮藏过程中易发生脂质、蛋白质的水解和氧化、氨基酸脱羧、硝酸盐还原等一系列生化反应,影响产品的质量和食用安全性。阐明腌腊鱼贮藏过程中品质变化规律及其内在机制,并通过优化加工工艺、品质调控和智能包装等多维度控制技术提高其贮藏期间品质和安全越来越受到人们的关注。该文综述了腌腊鱼贮藏过程中品质变化规律及其机理,并对近年来发展起来的品质控制技术做了进一步总结,以期为腌腊鱼的高品质贮藏提供一定的参考。
Salt-cured fish is one of the traditional pickled aquatic products of China,which plays an important role in the food culture of South China. High-quality salted fish with a unique flavor and taste is very popular among consumers. However,the normal-temperature transportation of salt-cured fish makes it more prone to biochemical reactions,including hydrolysis and oxidation of lipids and proteins,amino acid decarboxylation and nitrate reduction,which affect the quality and safety of saltcured fish during storage. The elucidation of the quality change and its internal mechanism of saltcured fish during storage,and various methods( i. e.,optimization of processing,quality control and packaging technologies) aiming to improve the quality and safety have gained more and more attention.To provide some guidelines for the high-quality storage of salt-cured fish,this paper reviewed the quality changes and corresponding mechanism of salt-cured fish during storage,and also made a further summary of the quality control technologies developed in recent years.
作者
朱士臣
储雨姗
柯志刚
顾赛麒
吕飞
丁玉庭
周绪霞
ZHU Shichen;CHU Yushan;KE Zhigang;GU Saiqi;LYU Fei;DING Yuting;ZHOU Xuxia(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian 116034,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第10期284-289,共6页
Food and Fermentation Industries
基金
国家自然科学基金(31871869)
“十三五”国家重点研发计划重点专项(2018YFD0901006)。
关键词
腌腊鱼
贮藏过程
品质变化
机理
控制技术
salt-cured fish
storage process
quality change
mechanism
control technologies