海鲜调味品的种类及研究进展  

Species and research progress of seafood condiments

作　　者：陈晓婷[1,2] 吴靖娜[2] 苏永昌[2] 陈由强 黄鹭强 刘智禹[2] 陈艺晖[1] CHEN Xiaoting;WU Jingna;SU Yongchang;CHEN Youqiang;HUANG Luqiang;LIU Zhiyu;CHEN Yihui(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Fisheries Research Instiute of Fujian,Xiamen 361013,China;The Public Service Platform for Industrialization Development Technology of Marine Biological Medicine and Product of State Oceanic Administration,Center of Engineering Technology Research for Microalgae Germplasm Improvement of Fujian,Fuzhou 350117,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省水产研究所,福建省海洋生物资源开发利用协同创新中心,福建厦门361013 [3]海洋生物医药与制品产业化开发技术公共服务平台,福建省微藻种质改良工程技术研究中心,福建福州350117

出　　处：《渔业研究》2018年第2期163-168,共6页Journal of Fisheries Research

基　　金：省属类科研院所专项(2017R1003-10);福建省海洋与渔业结构调整专项资金;国家海洋公益性科研专项(201405016):《福建特色海洋生物资源高值化利用研究和示范》

摘　　要：本文从海鲜调味品的不同加工方法出发,把海鲜调味品分成抽提型调味品、分解型调味品和反应型调味品,并对这三种调味品的研究进展进行综合论述,同时展望了海鲜调味品的研究方向和发展趋势,旨在为开发新型海鲜调味品及提高水产品的附加值提供参考。In this paper,based on the different processing methods of seafood condiments,the seafood condiments are divided into extraction condiments,decomposed condiments and reactive condiments.The study also comprehensively discusses the research progress of these three condiments.It showed the research direction and development trend of seafood condiments.This review aims to develop new seafood condiments and the added value of seafood products,and will provide references for the further research.

关 键 词：水产调味品 种类 研究进展 

分 类 号：S986.1[农业科学—捕捞与储运]