摘要
腌制是鱼类保藏的主要加工手段之一,相比冻藏对设备的要求更低,且能产生独特的腌腊风味,市场前景广阔。腌制过程中,鱼类在微生物、内源酶及盐的作用下,其风味及理化性质会产生较大变化,阐明这种变化规律可以为调控及提高产品品质、指导企业生产、规范市场经营提供理论基础。为此,该文介绍了鱼体挥发性及非挥发性风味化合物,以及部分理化指标在腌制过程中的变化,并展望了腌制鱼产品研究的发展方向。
Salting is one of the main processing methods of fish preservation.Compared with frozen,it requires less equipment,and can produce unique flavor,so salting has a great business application potential in this filed.In the process of salting,the flavor and physicochemical properties of fish will change greatly because of microbial activities,endogenous enzyme and salt.Detecting the changes can provide theoretical basis for regulating and improving product quality,guiding enterprise production and standardizing market operation.The volatile and non-volatile flavor compounds of fish and the changes of some physicochemical properties in the process of salting were reviewed,and the development direction of salting fish was prospected.
作者
吴涵
施文正
王逸鑫
杨文仙
WU Han;SHI Wenzheng;WANG Yixin;YANG Wenxian(National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai)College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第2期285-291,297,共8页
Food and Fermentation Industries
基金
国家重点研发计划(2018YFD0901003)
国家自然科学基金面上项目(31471685)。
关键词
腌制
鱼类
风味
理化指标
salting
fish
flavor
physicochemical properties
作者简介
第一作者:吴涵,硕士研究生;通讯作者:施文正,教授,E-mail:wzshi@shou.edu.cn。
