小龙虾加工和流通过程中的食品安全与品质控制技术研究进展

Safety and Quality Control of Crawfish during Processing and Distribution:A Review of Recent Studies

小龙虾的加工和贮运流通是小龙虾全产业链中的重要环节之一,小龙虾质量安全与品质控制关系到百姓食品安全保障、风味和营养需求以及企业经济效益等,需要重点关注。本文根据原料及加工工艺、风味、贮运、消费要求及售卖产品特点不同,重点对小龙虾生鲜产品、半成品冻品、成品冻品和即食小龙虾在加工和流通过程中的食品安全与品质控制技术研究现状进行综述,并对小龙虾加工和流通过程中的风险分析、质量控制与标准化、信息化和智能化研究与实践应用情况进行总结,对未来发展趋势进行初步展望,旨在为促进小龙虾产业健康发展提供参考。

The processing,storage,transportation and circulation of crawfish are important links in the whole crawfish industry chain,and its quality safety control is closely related to food safety guarantee for consumers,consumer demands for flavor and nutrition,and the economic benefits of enterprises,thus needing special attention.Raw crawfish,semi-cooked frozen crawfish,cooked frozen crawfish and instant crawfish products are commercially available nowadays,which differ from each other in the raw materials,processing technologies,flavor,storage and transportation conditions,consumer demands,and product features.With the aim of providing a reference for promoting the healthy development of the crawfish industry,this reviews focuses on the current status of quality and safety control technologies for these crawfish products during processing and distribution,and summarizes safety risk analysis during processing and distribution,quality control and standardization,and the development and application of informationized and smart systems.Furthermore,it discusses future development trends.