传统发酵鱼制品品质及安全性研究进展

Progress in Research on the Quality and Safety of Traditional Fermented Fish Products

发酵鱼制品不仅提高了淡水鱼的利用率,而且赋予鱼肉较高的营养价值和良好的风味。但传统发酵鱼制品制作工艺仅依靠工人经验进行操作,导致产品质量不稳定,安全性得不到保障。本文介绍传统发酵鱼制品工艺制作过程,分析影响发酵鱼制品品质的主要因素、产品品质变化过程和安全性,旨在为发酵鱼制品的加工工艺提供新思路,以期为发酵鱼制品产业化、标准化生产提供指导。

The production of fermented fish products not only improves the utilization rate of freshwater fish,but also endows fish meat with high nutritional value and good flavor.However,the manufacturing process of traditional fermented fish products simply relies on the workers’experience,leading to instable product quality and poor safety.This article introduces readers to the production process of traditional fermented fish products,and analyzes the main factors affecting the quality of fermented fish products,the evolutionary process of product quality and product safety.The purpose is to provide new ideas for improving the processing technology of fermented fish products,and to provide guidance for the industrialization and standardized production of fermented fish products.