预制水产品在贮藏过程中的品质劣变机理及调控研究进展
Research Progress on the Mechanisms and Regulation of Quality Deterioration of Pre—cooked Aquatic Products during Storage
刘媛 1黄宝玲 1吴巨贤 1程学勋1
作者信息
- 1. 广东科贸职业学院餐旅学院 广东广州 510430
- 折叠
摘要
预制水产品因营养丰富、味道鲜美而逐渐成为市场消费的"新宠",但水产品原料富含水分和蛋白质,贮运过程中易发生腐败、变味、变色,因此,保鲜技术是保障预制水产品高质量的关键.本文综述导致预制水产品在贮藏过程中品质劣变的原因及保鲜技术的研究现状,以期为深入研究预制水产品在储藏过程中品质劣变机理及合理控制利用提供参考,进一步推动预制水产品的发展.
Abstract
Due to the rich nutrition and delightful taste,pre-cooked aquatic products have gradually become the new favorite in the market.However,these products rich in,are prone to corruption,flavor change,and discoloration during storage and transportation.Therefore,the preservation technology of pre-cooked aquatic products is one of the key factors affecting their high-quality development.This paper reviews the reasons for the quality deterioration of pre-cooked aquatic products during storage,and the current research status of preservation techniques.It provided reference for in-depth research on the mechanism,control,and reasonable utilization of quality deterioration of pre-cooked aquatic products during storage,and supplied support for the development of pre-cooked aquatic product industry.
关键词
预制水产品/贮藏/品质劣变/保鲜技术Key words
pre-cooked aquatic products/storage/quality deterioration/preservation technology引用本文复制引用
基金项目
广东农技服务"轻骑兵"重大农业技术乡村行推广项目(2022)(XYL2022GZ196C08)
学校校级科研项目(科研平台专项)(2022)(GDKM2022-113)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据