养殖河豚鱼的加工及河豚毒素消减技术研究概述  

Research progress on processing of cultured puffer fish and reduction technology of tetrodotoxin

作　　者：叶精勤 肖叶 陆亦宽 谢庆超[1,3] 卢瑛 YE Jingqin;XIAO Ye;LU Yikuan;XIE Qingchao;LU Ying(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Product Processing&Preservation,Shanghai 201306,China;Laboratory of Quality&Safety Risk Assessment for Aquatic Products on Storage and Preservation,Ministry of Agriculture,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]农业农村部水产品贮藏保鲜质量安全风险评估实验室,上海201306

出　　处：《食品与发酵工业》2021年第7期329-334,共6页Food and Fermentation Industries

基　　金：上海市科委地方院校能力建设项目(15320502100)。

摘　　要：河豚鱼肉质鲜嫩,味道鲜美,享誉古今中外。我国东南沿海地区、日本等许多国家和地区均有吃河豚的习惯,但河豚鱼的内脏、表皮、卵巢等部位含有河豚毒素,因食用河豚鱼导致的中毒事件时有发生。因此,有效消减控制河豚毒素对河豚鱼产业发展有重要意义。该文主要介绍了我国河豚鱼食用历史和消费现状,对养殖河豚鱼深加工制品种类做详细阐述,重点探讨了河豚毒素消减方法和消减机理的研究情况,以期对河豚毒素的消减控制提供参考。The puffer fish is well-known at domestic and foreign for the freshness and tenderness,and people lived in southeast coastal areas of China and Japan have the habit of eating puffer fish since ancient times.However,poisoning incidents occur frequently for eating tissues and organs(guts epidermis,and ovaries,etc.)containing tetrodotoxin of puffer fish by mistake cooking.Therefore,it is of great significance to study effective reduction and control measures on tetrodotoxin for puffer fish industry.In this article,the history and consumption status of puffer fish in China,and deep-processed products of cultured puffer fish were elaborated.Besides,methods or mechanisms of tetrodotoxin reduction were detailed discussed in order to provide a reference for the reduction and control of tetrodotoxin.

关 键 词：河豚鱼加工 河豚鱼产品 河豚毒素 安全控制 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]