腌腊鱼贮藏过程品质变化及其多维度控制技术研究进展

Advances in quality change and multi-dimensional control technology of salt-cured fish during storage

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.