贝类保活流通技术研究现状与展望
作者:
作者单位:

作者简介:

欧阳杰(1983-),副研究员,研究方向为水产品加工技术与装备,E-mail:ouyangjie@fmiri.ac.cn

通讯作者:

基金项目:

国家现代农业产业技术体系建设专项(CARS-49-06B)


Current Status and Prospect of Research on Shellfish Keeping Alive Distribution Technology
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
    摘要:

    贝类在运输过程中由于受外界环境的变化和刺激,容易产生应激反应导致死亡或风味成分发生改变,造成品质的下降。保活运输与品质保持是保证贝类产品品质的重要手段,为了解国内外贝类保活流通与品质调控的研究和应用现状,本研究系统的介绍了目前常用的贝类保活运输技术及其特点、保活过程中的品质变化及影响因素、品质保持手段及原理,对解决贝类在保活运输过程中存在的问题进行了分析探讨,提出了相应的解决方法,对贝类保活流通及品质调控的发展趋势进行了展望,旨在为实现贝类高品质保活流通提供理论基础与技术支撑。[中国渔业质量与标准,2021, 11(5):44-49]

    Abstract:

    During the transportation of shellfish, due to the changes and stimulation of the external environment, it is easy to produce a stress response, leading to death or changes in flavor components, resulting in a decline in quality. Keep-alive transportation and quality maintenance are important methods to ensure the quality of shellfish products. In order to understand the current status of research and application of shellfish’s keep-alive circulation and quality control at home and abroad, this article systematically introduces the currently commonly used technologies and their Characteristics, quality changes and influencing factors in the process of keeping alive, quality maintenance methods and principles, analysis and discussion on solving the problems of shellfish in the process of keeping alive transportation, and corresponding solutions are put forward to keep the shellfish alive. And the development trend of quality control was prospected, aiming to provide theoretical basis and technical support for realizing the high-quality live circulation of shellfish. [Chinese Fishery Quality and Standards, 2021, 11(5): 44-49]

    参考文献
    相似文献
    引证文献
引用本文

欧阳杰,陈文秀,沈建.贝类保活流通技术研究现状与展望[J].中国渔业质量与标准,2021,11(5):44-49. OUYANG Jie, CHEN Wenxiu, SHEN Jian. Current Status and Prospect of Research on Shellfish Keeping Alive Distribution Technology[J]. Chinese Fishery Quality and Standards,2021,11(5):44-49.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2021-11-17