【作者】 张涛； 吴燕燕； 林婉玲；

【Author】 ZHANG Tao;WU Yan-yan;LIN Wan-ling;South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture;College of Food Science and Technology, Shanghai Ocean University;

【机构】 中国水产科学研究院南海水产研究所农业部水产品加工重点实验室； 上海海洋大学食品学院；

【摘要】 石斑鱼是优质的海水鱼类,近年来,随着石斑鱼育种和养殖技术的快速发展,石斑鱼的养殖产量逐年上升,年产量已突破十万吨。而受我国"生猛海鲜"消费意识影响,石斑鱼保鲜与加工技术方面相对较滞后,因此了解石斑鱼营养组成、保鲜、加工技术现状,将有助于促进石斑鱼保鲜与加工技术的发展。本文综述了石斑鱼的营养组成、保活技术、保鲜技术(包括低温保鲜、气调或真空保鲜、复合保鲜剂)、加工技术(包括冻石斑鱼、石斑鱼调理食品、多肽制品)与质量安全检测等方面的研发现状,结合产业和消费的新需求,提出石斑鱼今后在保鲜、精深加工技术、营养品质保持、质量安全控制及标准化加工方面的发展方向。更多还原

【Abstract】 Grouper is a high quality fish. In recent years, with the rapid development of grouper breeding technology, the aquaculture production of grouper increased year by year, the annual output has exceeded one hundred thousand tons. Affected by China’s "seafood" consumer awareness, grouper preservation and processing technology is relatively lagging behind, therefore, understanding of the composition of grouper nutrition, preservation, processing technology status, it will help to promote the preservation of grouper and processing technology. In this paper, the research and development status of the grouper nutrition composition, keep alive technology, preservation technology(including low-temperature preservation, atmosphere or vacuum preservation, composite preservatives), processing technology(including frozen grouper, conditioning food, polypeptide products) and quality safety testing and other aspects of grouper were summarized. Combining with the new demands of industry and consumption, the development direction of grouper in fresh keeping, deep processing technology, maintaining of nutritional quality, quality and safety control and standardization processing are put forward.更多还原