小龙虾加工与保鲜技术研究进展  

Research Progress of Crayfish Processing and Preservation Technology

作　　者：高晓光[1] 吕蒙 臧芳波 高赛 崔玥 王世杰 GAO Xiao-guang;Lü Meng;ZANG Fang-bo;GAO Sai;CUI Yue;WANG Shi-jie(College of Bioscience&Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050018,China)

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018

出　　处：《保鲜与加工》2021年第12期126-131,139,共7页Storage and Process

基　　金：小龙虾加工贮运过程营养品质与提升技术(20181123)。

摘　　要：小龙虾因丰富的营养价值和药用价值而深受人们的青睐。近年来,小龙虾产业蓬勃发展,推动了国民收入的增长,人们对小龙虾及其制品质量的要求日益提高。小龙虾在加工及储藏过程中极易发生黑变和腐败,严重影响其品质。因此,重视小龙虾资源的利用、采取有效的加工保鲜技术尤为重要。对小龙虾的生产及加工现状进行了概述,并总结了小龙虾保鲜技术的研究与应用,以期为小龙虾相关食品的开发和保鲜提供参考。Crayfish is popular because of its rich nutritional and medicinal value.In recent years,the crayfish industry has developed vigorously,which has promoted the growth of national income.In addition,people have much higher requirements for the quality of crayfish and its products.Crayfish are prone to blackening and corruption during processing and storage,which seriously affects the quality of crayfish.Therefore,it is particularly important to pay attention to the utilization of crayfish resources and adopt effective processing and preservation technology.This article provided an overview of the production and processing status of crayfish,and summarized the research and application of crayfish preservation technology,in order to provide a reference for the development of crayfish-related foods.

关 键 词：小龙虾 加工 保鲜 研究进展 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]