基于CiteSpace知识图谱分析干腌火腿研究热点与趋势  

Analysis of Hotspots and Trends in Dry-Cured Ham Research Based on CiteSpace Knowledge Map

作　　者：赵旭东 侯思涵 陈蕙兰 王鑫祺 刘伟 徐恒 王晓雨 张恒 裴龙英 ZHAO Xudong;HOU Sihan;CHEN Huilan;WANG Xinqi;LIU Wei;XU Heng;WANG Xiaoyu;ZHANG Heng;PEI Longying(Food Safety and Nutrition Experimental Teaching Demonstration Center,Xinjiang Institute of Technology,Aksu 843100,China;College of Food Science and Engineering,Tarim University,Alar 843300,China;Shaanxi Grain and Oil Scientific Research and Design Institute,Xi’an 710000,China;Xinjiang Black Fungus Engineering and Technology Research Center,Aksu 843100,China)

机构地区：[1]新疆理工学院食品安全与营养实验教学示范中心,新疆阿克苏843100 [2]塔里木大学食品科学与工程学院,新疆阿拉尔843300 [3]陕西省粮油科学研究设计院,陕西西安710000 [4]新疆黑木耳工程技术研究中心,新疆阿克苏843100

出　　处：《肉类研究》2025年第3期70-78,共9页Meat Research

基　　金：新疆维吾尔自治区重点研发计划项目(2020B02011);新疆理工学院校级科研项目(ZT202101)。

摘　　要：干腌火腿具有悠久的历史,为进一步了解干腌火腿在肉品领域的研究进展,揭示研究领域的核心热点与演进趋势,本文基于中国知网和Web of Science数据库中2003—2023年的1752篇相关文献,采用CiteSpace、Tableau Public、Office软件分别对干腌火腿中、英文文献的整体产出、研究主体、合作网络及关键词等进行可视化分析。结果表明:干腌火腿的年发文量总体呈现增长趋势,《肉类研究》和Meat Science分别是中、英文文献发文量最多的期刊;共有65个国家(地区)参与干腌火腿的研究,其中以西班牙为主;中、英文文献发文量最多的作者分别是廖国周和Fidel Toldrá,研究领域内各机构和团队之间的交流合作有待加强;研究机构主要为各大农业院校及各大研究所,云南农业大学是主要研究机构;中、英文关键词共现、聚类分析显示,研究热点主要集中于干腌火腿的安全、感官评价、功能特性方面。研究结果表明,干腌火腿研究目前仍处于上升阶段,未来品质特性及多学科交叉研究等方面是国内外干腌火腿领域应关注的研究重点。Dry-cured ham has a long history.In order to further understand the recent progress in research on dry-cured ham and to reveal the core hotspots and trends in this research field,this paper used CiteSpace,Tableau Public and Office software for visual analysis of 1752 research papers on dry-cured ham published in Chinese or English from 2003 to 2023 and indexed in the China National Knowledge Infrastructure(CNKI)and Web of Science(WoS)databases in terms of overall output,research subjects,cooperation network and keywords.The results showed that the annual publication volume of drycured ham research showed an overall growing trend,and Meat Research and Meat Science were the Chinese-and Englishlanguage journals with the largest number of publications on dry-cured ham,respectively.A total of 65 countries(regions)participated in research on dry-cured ham,with the major one being Spain.Liao Guozhou and Fidel Toldrápublished the largest number of Chinese-and English-language papers in this field,respectively.Exchanges and cooperation between research institutions and teams in this field need to be further strengthened.The participating research institutions were mostly agricultural colleges and universities as well as academic institutes,Yunnan Agricultural University being the most predominant one.The co-occurrence and cluster analysis of Chinese and English keywords showed that the research hotspots mainly included the safety,sensory evaluation and functional characteristics of dry-cured ham.The research results show that research on dry-cured ham is still on the rise,and quality characteristics and multidisciplinary research will be the focus of future research.

关 键 词：干腌火腿 CITESPACE 知识图谱 研究趋势 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]