生物催化风味在水产品加工中的应用  

The Application of Biocatalysis-flavor-technology in Aquatic Processing

作　　者：吴海燕[1] 杨磊[2] 李思东[2] 王光[1] 杨锡洪[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东海洋大学理学院,广东湛江524088

出　　处：《广东化工》2010年第7期66-67,共2页Guangdong Chemical Industry

基　　金：广东省科技厅农业攻关项目(2007B020712009);国家科技支撑计划项目(2007BAD29B09)

摘　　要：为了提高传统发酵水产品的品质,研究新的快速发酵技术,查阅大量国内外采用生物催化风味技术提高传统发酵食品的品质以及加快加工过程的文献资料,并作出概括总结。分别从咸鱼制品,天然海鲜风味料和水产品风味改善方面综述了生物催化——添加菌种或者酶技术在水产品加工中的应用现状,以其尽早实现水产品的快速风味形成技术,提高水产品深加工水平及产品档次。In order to improve the quality of traditional fermented aquatic products and study the quick fermentation technology, many abroad and domestic literatures about biocatalysis-flavor-technology were retrieved and summarized. Here the application and development of the biocatalysis-flavor-technology--the addition of bacteria or enzyme used in salted fish products, flavor seafood of natural materials and the flavor improve of aquatic products are introduced to find out the way of flavor ripening. Raise the level of deep processing of aquatic products and products grade.

关 键 词：生物催化 风味 发酵 微生物 酶 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]