烟熏三文鱼加工工艺及微生物质量控制研究进展

Recent Progress in the Processing and Microbial Quality Control of Smoked Salmon

三文鱼作为一种肉质鲜美的深海鱼类,具有高营养价值,富含多不饱和脂肪酸、蛋白质、多种维生素及矿物质,对心脑血管健康有益。烟熏三文鱼是一种通过烟熏处理的三文鱼制品,不仅味道独特,还保留了三文鱼的营养价值,广受消费者喜爱。本文介绍烟熏三文鱼的加工工艺,探讨加工工艺对品质和营养价值的影响,并讨论有害微生物的控制方法。研究烟熏三文鱼的加工过程对于提高其产品质量安全、了解其营养价值和健康益处、推动海洋渔业可持续发展及满足市场需求均具有重要意义。

Salmon,as a tasty deep-sea fish,has high nutritional value and is rich in polyunsaturated fatty acids,proteins and a variety of vitamins and minerals,which is beneficial to cardiovascular and cerebrovascular health.Smoked salmon,processed by smoking,possesses a distinctive flavor and retains the nutritional value of salmon,making it a popular choice among consumers.This review presents an overview of the processing techniques of smoked salmon,discusses the effects of these techniques on the quality and nutritional value of the product,and summarizes the methods for controlling harmful microorganisms during the processing of smoked salmon.Research on the processing of smoked salmon is crucial for improving its safety and quality,understanding its nutritional value and health advantages,promoting the sustainable development of marine fisheries,and satisfying market demands.