Research advances on processing and quality safety control technology of aquatic pre-made products
South China Fisheries Science
; 18(6):152-160, 2022.
Article
in Chinese
| CAB Abstracts | ID: covidwho-2263431
ABSTRACT
Due to the growing demand for instant food and lifestyle change after the COVID-19, aquatic pre-made products become popular. The unique nutritional and functional characteristics and processing suitability of aquatic products make them suitable for the development of ready-to-eat, instant heat, instant cooked and ready-to-use pre-made products. However, due to their unique fishy taste, texture and perishable characteristics, appropriate pretreatment technology, flavor and quality improvement and maintenance technology as well as storage technology in the processing and storage process need to be adopted so as to improve the quality of pre-made products. The main factors affecting the quality and safety of aquatic product pre-made products include biological hazards, chemical hazards and physical hazards. Therefore, quality control technologies of aquatic pre-made products including the raw material collection, processing process and the cold chain transportation process are necessary. In the future, aquatic pre-made products should be more nutritious, high-quality and diversified because of the improvement of nutrition and quality control technology.
Food Composition and Quality [QQ500], Food Processing (General) [QQ100], Food Storage and Preservation [QQ110], Aquatic Produce [QQ060], Food Contamination; Residues and Toxicology [QQ200], appropriate technology, convenience foods, food processing, food quality, food safety, instant foods, nutritive value, quality controls, raw materials, reviews, seafoods, texture, transport, food technology, food storage, flavour, hazards, intermediate technology, nutritional value, quality for nutrition, quality assurance, transportation, flavor
Full text:
Available
Collection:
Databases of international organizations
Database:
CAB Abstracts
Language:
Chinese
Journal:
South China Fisheries Science
Year:
2022
Document Type:
Article
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