摘要
影响海洋鱼产品品质的因素有很多,如鱼体含水量、肉质及传统加工过程中一些原料的用量(如糟制过程中食盐、酒糟等的加入量)、贮藏过程中贮藏条件的改变等,加工和贮藏过程中水分活度、色泽、pH、酸价、过氧化物值、硫化巴比妥酸值、挥发性盐基氮、蛋白质水解程度及微生物等一些指标可以反映海洋鱼产品的品质。本文对影响海洋鱼产品品质的因素及上述指标一些常用的检测方法进行阐述,并简要论述国内外海洋鱼产品的标准化,以期对控制海洋鱼产品品质提供借鉴。
Many factors could influence saltwater fish product, such as moisture, meat quality and some traditional processing of raw material consumption（ such as bad salt, addition of distillers grains, etc. in the manufacturing process） , storage condition changes. During processing and storage of water activity, color, pH, acid value, peroxide value, acid curing barbiturates, volatile basic nitrogen, protein hydrolysis and microbial levels and some indicators reflected the quality of aquatic products. In this paper, the impact of quality factors and the index of some commonly used test method were described, and standard of marine fish at home and abroad was presented.
出处
《生物加工过程》
CAS
CSCD
2011年第5期71-76,共6页
Chinese Journal of Bioprocess Engineering
基金
国家高技术研究发展计划(863计划)资助项目(2007AA09Z442)
关键词
鱼产品
品质
海洋
标准化
fish product
quality
salt water
standard
作者简介
张家骊（1962-），女，江苏扬州人，副教授，研究方向：海洋水产的综合利用、天然活性物质的发现及其产品开发，E-mail：9989card@163．com
