生食牡蛎从离水到餐桌的安全与质量管理现状与对策  

Current situation and countermeasures for quality and safety management of raw oysters from out of water to table

作　　者：李漫 王卓琳 刘泽鹏 赵慧 卢航 姜玉声[3] 袁春红 田元勇 LI Man;WANG Zhuolin;LIU Zepeng;ZHAO Hui;LU Hang;JIANG Yusheng;YUAN Chunhong;TIAN Yuanyong(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China;Iwate University,Faculty of Agriculture,Department of Food Production and Environmental Management,Morioka 0208550,Japan;Dalian Key Laboratory of Breeding,Reproduction and Aquaculture of Crustaceans,Dalian Ocean University,Dalian 116023,China)

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁大连116023 [2]岩手大学农业学部,日本岩手0208550 [3]大连海洋大学,大连市虾蟹繁育与健康养殖重点实验室,辽宁大连116023

出　　处：《水产学报》2024年第7期16-23,共8页Journal of Fisheries of China

基　　金：国家重点研发计划“政府间国际科技创新合作”项目(2022YFE0117900);设施渔业教育部重点实验室(大连海洋大学)开放课题基金(202323)。

摘　　要：生食牡蛎的安全与质量是影响其销售价格的关键要素。本文首先回顾了各国关于生食牡蛎的安全质量管理现状,并从食用安全性、活力状态、风味质量三个方面进行综述。然后从流通链的角度,系统分析了养殖、捕捞、清洗、净化、运输、销售等关键节点对生食牡蛎品质的影响。牡蛎从养殖到销售的整个过程中,可能受到多重安全危害因子的影响,对其食用安全性造成潜在威胁,其中主要包括贝类毒素、重金属、有害微生物、病毒等,通过规范的养殖和流通管理可消除这些危害。此外,从离水到餐桌,牡蛎暴露于一系列可能引发应激反应的环境压力源(干露、温度、氧气、密度等),导致活力状态和风味品质下降严重,也造成了重大经济损失。由于胁迫方式、胁迫强度、持续时间等差异,不同节点上相同或不同的应激源的影响非常复杂。快速准确的活力评价是进行流通中质量管理的基础,本文综述了牡蛎流通过程中遭遇多重胁迫时,其代谢与活力的关联,以及代谢物对风味特性的影响,为生食牡蛎进行精准的品质控制提供理论依据。The safety and quality of raw oysters are key factors influencing their sales price.This study first reviewed the current status of safety and quality management of raw oysters in various countries,catigorizing them into three main perspectives of safety,vitality,and flavor quality.Subsequently,the impact of key links such as farming,fishing,cleaning,purification,transportation and sale on the quality of raw oysters were analyzed from the perspective of the distribution chain.As filter-feeding bivalves,oysters were susceptible to multiple safety haz-ards from farming to sale,mainly including shellfish toxins,heavy metals,harmful microorganisms,and viruses,which can impact their safety.These hazards can be eliminated through standardized farming practice and distribu-tion management.From out of water to the dining table,oysters were exposed to a series of environmental stressors(such as dehydration,temperature,oxygen,density,etc.),leading to a severe decline in vitality and flavor quality,as well as significant economic losses.Due to differences in the mode,intensity,and duration of stress,the effects of the same or different stressors at different links are highly complex.The rapid and accurate assessment of vitality is the foundation of distribution quality management.This article presents a systematic analysis of the metabolism and vitality of oysters under multiple stressors,as well as the correlation between metabolites and fla-vor,and explores targeted quality control strategies,which could help achieve precise quality control.We look for-ward to providing a theoretical basis for establishing controllable operations and enhancing the quality and market value of oysters at the point of sale.

关 键 词：牡蛎 生鲜 食用 安全 质量 标准 离水到餐桌 

分 类 号：S983[农业科学—捕捞与储运] TS201.6[农业科学—水产科学]