畜产与海洋食品绿色高质加工及减损增效理论  

Theory of Green High-quality Processing and Loss Reduction in Livestock and Marine Food

作　　者：李娇 毛相朝[1] 姜毓君[3] 白艳红 周大勇[2] 张德权[5] 朱蓓薇[2] Li Jiao;Mao Xiangzhao;Jiang Yujun;Bai Yanhong;Zhou Dayong;Zhang Dequan;Zhu Beiwei(College of Food Science and Engineering,Ocean University of China,Qingdao 266404,Shandong;School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning;College of Food Science,Northeast Agricultural University,Harbin 150030;School of Food and Bioengineering,Zhengzhou University of Light industry,Zhengzhou 450001;Institute of Food Science and Technology,Chinese Academy of Agricultural Science,Beijing 100193)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266404 [2]大连工业大学食品学院,辽宁大连116034 [3]东北农业大学食品学院,哈尔滨150030 [4]郑州轻工业大学食品与生物工程学院,郑州450001 [5]中国农业科学院农产品加工研究所,北京100193

出　　处：《中国食品学报》2024年第5期30-40,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32225039)。

摘　　要：在大食物观及“双碳”战略下,推动畜产与海洋食品加工链绿色制造和可持续发展已刻不容缓。本文分析了我国畜产与海洋食品领域研究及产业发展现状和国家重大需求,凝练了该领域亟需解决的4个关键基础科学问题,包括解析畜产与海洋食品品质劣变机制,阐明其储运、加工和综合利用的生物学基础,建立加工过程危害物控制、品质提升及营养健康理论与技术,构建动物肉和营养组分生物合成的细胞工厂。对未来研究方向提出建议:基于多学科交叉的食品科技创新,布局低碳加工、生物制造、智能制造、细胞工厂、大数据、精准营养新业态,建立新型畜产与海洋食品低碳绿色加工与减损技术体系,使畜产与海洋食品满足人民群众对营养、健康、安全、美味、个性化的需求。Under the big food concept and the‘dual carbon’strategy,it is urgent to promote the green manufacturing and sustainable development of livestock and marine food processing chains.This paper analyzed the research and industrial development status and major national requirements in the field of livestock and marine food in China,and summarized four key fundamental scientific issues that need to be solved urgently in this field,including analyzing the quality deterioration mechanism of livestock and marine food,clarifying the biological basis of its storage,transportation,processing and comprehensive utilization,and establishing the theory and technology of hazardous substances control,quality improvement and nutrition and health in processing,constructing the cell factories for biosynthesis of animal meat and nutrient components.In addition,based on interdisciplinary innovation in food science and technology,this paper also put forward suggestions for future research directions,lay out new formats of low-carbon processing,bio-manufacturing,intelligent manufacturing,cell factory,big data and precision nutrition,establish a new low-carbon green processing and loss reduction technology system,so that livestock and marine food to meet the people's nutrition,health,safety,delicious,personalized in needs.

关 键 词：畜产与海洋食品 绿色高质加工 关键科学问题 减损增效 

分 类 号：F426.82[经济管理—产业经济] F323