利用海洋生物资源制作发酵食品的现状与设想

通过对我国以鱼类、虾类、贝类、海藻类、海产品下脚料类等为原料制作发酵食品的现状分析发现, 作为加工原料的海洋生物资源存在被污染的情况;在加工过程中, 对海洋生物活性成分的功能、活性强度的了解与研究有待提高;对用于海洋发酵食品和高端生物制品开发的精深加工技术有待加强。因此, 要改变这一现状, 必须加强对海洋生物资源的保护, 加快新产品新技术的开发与应用, 以提升海洋生物资源综合利用率。

Status Quo and Assumption of Producing Fermented Food with Marine Biological Resources

Based on an analysis of the status quo of producing fermented food in China by using fish, shrimps, shellfish, seaweeds, and seafood tailings as raw materials, it is found that marine biological resources used as raw materials for processing are likely to be contaminated; in the process of production, the understanding of and research on the function and active intensity of marine biological active ingredients need to be improved; the intensive processing technology for the development of marine fermented foods and high-end biological products needs to be strengthened. Therefore, to change the status quo, the protection of marine biological resources must be enhanced and the development and application of new products and new technologies need to be accelerated so as to promote the overall rate of utilization of marine biological resources.