预制水产品加工技术研究进展  

Research Progress in Processing Technology of Prepared Aquatic Products

作　　者：陈慧 葛迎港 周德庆[2] 席瑞 刘楠[2] 孙永[2] 王珊珊[2] 杨敏 孙国辉 CHEN Hui;GE Yinggang;ZHOU Deqing;XI Rui;LIU Nan;SUN Yong;WANG Shanshan;YANG Min;SUN Guohui(College of Food Sciences&Technology,Shanghai Ocean University,Shanghai 201306,China;Yellow Sea Fisheries Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,Shandong,China;College of Life Science and Technology,Xinjiang University,Urumqi 830046,Xinjiang,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]中国水产科学研究院黄海水产研究所,山东青岛266071 [3]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《食品研究与开发》2024年第14期179-186,共8页Food Research and Development

基　　金：国家重点研发计划项目(2019YFD0901703);中国水产科学研究院黄海水产研究所基本科研业务费资助项目(20603022022016)。

摘　　要：随着人们生活方式的转变以及对便捷生活的追求,预制菜行业快速发展,其中预制水产品因自身优势展现出其独有的竞争力。预制水产品行业的持续健康发展依赖于水产品加工技术在产品安全、营养保持和感官评价等方面的质量控制。该文对预制水产品的发展历程、概念及其分类进行概述,重点阐述了脱腥、预制加工、灭菌、包装及贮藏等加工技术在水产品预制加工中的应用,并对预制水产品的未来发展趋势进行展望。With the change in people's lifestyles and the pursuit of convenient living,the prepared dish industry has experienced rapid development.Among them,prepared aquatic products have demonstrated unique competitiveness due to their inherent advantages.The sustainable and healthy development of the prepared aquatic products industry depends on quality control of aquatic product processing technology in terms of product safety,nutrition maintenance,and sensory evaluation.The present paper provided a comprehensive overview of the historical development,concepts,and classification of prepared aquatic products.Emphasis was placed on elucidating the application of pivotal processing technologies encompassing deodorization,preparation processing,sterilization,packaging,and storage throughout the preparation process of aquatic products.Additionally,the future development trend of prepared aquatic products had been projected.

关 键 词：预制水产品 加工技术 质量控制 技术应用 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]