河鲀加工及保鲜技术的研究进展

Research progress in the processing and preservation technology of Tetraodontidae

河鲀肉质细嫩、味道鲜美,具有高蛋白低脂肪的特点,营养价值高。近年来,河鲀的经济价值不断提升,为了加快实现河鲀资源的全方面高值化综合利用,本文从营养成分、加工现状和保鲜技术3个方面对河鲀利用进行归纳,详细综述了河鲀中氨基酸、脂肪酸等营养成分的组成,对国内外河鲀食品开发和活性物质提取的研究现状进行了总结,并对河鲀保鲜过程中常用的物理保鲜技术、生物保鲜技术以及超高压、电解水、臭氧水等新型保鲜技术及其应用情况进行分析,指出当前保鲜技术中存在的不足,最后对河鲀未来保鲜研究方向提出展望,以期为延长河鲀的货架期提供科学参考。

Tetraodontidae is tender and delicious, with the characteristics of high protein and low fat, and high nutritional value. In recent years, the economic value of Tetraodontidae has been continuously improved, in order to speed up the realization of high value comprehensive utilization of Tetraodontidae resources, this paper studied from 3 aspects of nutrient composition, processing status and fresh-keeping technology to summary the utilization of Tetraodontidae, reviewed the composition of the Tetraodontidae including amino acids, fatty acids and other nutrients in detail, summarized the current research status of Tetraodontidae food development and active substance extraction at home and abroad, also analyzed the commonly used physical preservation technology, biological preservation technology, ultra-high pressure, electrolyzed water, ozone water and other new preservation technologies and their application in the fresh-keeping process of Tetraodontidae, pointed out the shortcomings in the current preservation technology, and finally put forward a prospect for the future preservation of Tetraodontidae in order to provide a scientific reference for extending the shelf life of Tetraodontidae.