| 鸢乌贼加工与质量安全控制技术研究进展 |
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| 引用本文： | 李翰卿,马俪珍,陈胜军,胡 晓,邓建朝,李春生.鸢乌贼加工与质量安全控制技术研究进展[J].肉类研究,2021,35(7):55. |
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| 作者姓名： | 李翰卿 马俪珍 陈胜军 胡 晓 邓建朝 李春生 |
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| 作者单位： | 1.天津农学院食品科学与生物工程学院，天津 300384；2.中国水产科学研究院南海水产研究所，农业农村部水产品加工重点实验室，国家水产品加工技术研发中心，广东 广州 510300；3.三亚热带水产研究院，海南 三亚 572000 |
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| 基金项目： | 三亚崖州湾科技城管理局2020年度科技计划项目（SKJC-2020-02-013）；广东省现代农业产业技术体系创新团队建设专项（2021KJ151）；中国水产科学研究院基本科研业务费专项（2020TD69） |
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| 摘 要： | 鸢乌贼具有分布广泛、繁殖速度快、蛋白质及氨基酸含量丰富等特点，已逐渐成为目前研究的热点。但由于鸢乌贼原料肉存在质地较硬、酸味过重、内源性甲醛含量偏高等问题，限制了这一大宗海鲜捕捞原料的开发利用。本文在综述鸢乌贼营养成分与加工利用的基础上，系统分析鸢乌贼肌肉嫩化、脱酸方式、内源性甲醛的来源及脱除方面的研究进展，旨在为鸢乌贼这一大宗海洋生物原料的高值化精深加工利用提供参考。
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| 关 键 词： | 鸢乌贼 加工 质量安全 控制技术 研究进展 |
Progress in Processing,Quality and Safety Control Technologies for Symplectoteuthis oualaniensis |
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| LI Hanqing,MA Lizhen,CHEN Shengjun,HU Xiao,DENG Jianchao,LI Chunsheng.Progress in Processing,Quality and Safety Control Technologies for Symplectoteuthis oualaniensis[J].Meat Research,2021,35(7):55. |
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| Authors: | LI Hanqing MA Lizhen CHEN Shengjun HU Xiao DENG Jianchao LI Chunsheng |
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| Affiliation: | 1.College of Food Science and Biotechnology, Tianjin Agricultual University, Tianjin 300384, China; 2.National Research and Development Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; 3.Sanya Tropical Fisheries Research Institute, Sanya 572000, China |
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| Abstract: | Purpleback flying squid (Symplectoteuthis oualaniensis) has the characteristics of wide distribution, fast reproduction, rich protein and amino acid contents, etc., and accordingly has become a research hotspot. However, due to the hard texture, excessive sourness, and excess endogenous formaldehyde of its muscle, the development and utilization of this primary seafood is restricted. Beginning with an overview of the nutrient components of the squid and the current status of its processing and utilization, this review systematically summarizes the recent progress in muscle tenderization, deacidification methods, and the sources and removal of endogenous formaldehyde. We expect that this review will provide a reference for the processing and utilization of the squid. |
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| Keywords: | purpleback flying squid processing quality and safety control technologies progress |
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