摘要
鱼类因其肉味鲜美,含有丰富的动物性蛋白质和优质脂肪酸等营养成分,为大多数人所喜爱。我国是淡水渔产业最发达的国家之一,但因其集中的收获期、易腐败变质等特点导致其可持续发展受到了严重的制约。因此,开展淡水鱼的精加工具有重大意义,本文就发酵淡水鱼及其产品的研究现状进行综述。
Fish are favorite for most people due to their delicious meatiness,rich in animal protein and high-quality fatty acids and other nutrients.China is one of the most developed countries for freshwater fisheries,but its sustainable development has been severely restricted due to its characteristics of concentrated harvest,perishable spoilage and so on.Therefore,the finishing of freshwater fish is of great significance.This paper reviews the current research status of fermented freshwater fish and its products.
出处
《科技视界》
2017年第27期3-4,共2页
Science & Technology Vision
基金
扬州大学科技创新培育项目(2016-965)
扬州大学科技创新培育项目(2016-936)
关键词
发酵鱼
发酵剂
现代工艺
Fermented fish
Starter
Modern technology
