摘要
随着国民生活水平的提高和消费者对营养健康的关注度增加,高蛋白、低脂肪特点的即食休闲水产食品越来越受到消费者喜爱。本研究旨在探讨中国休闲淡水鱼产品加工的现状,通过线上和线下结合调研的方法,采用网页信息抓取和感官评价等技术手段,开展了全面的调研工作。调查结果显示,休闲淡水鱼块制品在调味、腥味、分量、包装、鱼刺、碎肉、鱼鳞残留等方面存在一系列问题,目前市面上的鱼类休闲食品通常通过加重产品的口味来掩盖鱼肉存在的腥味等不好的气味。此外,产品同质化现象严重,行业缺乏统一的标准。针对这些问题,本研究提出了有针对性的建议和解决方案,为中国休闲淡水鱼产品的发展和创新提供参考依据。
With the rise in living standards in China and the increasing awareness about nutrition and health,consumers are increasingly drawn to aquatic snacks that are high in protein and low in fat.This study delves into the current trends in the processing of ready-to-eat freshwater fish products in the country.By merging online and offline research techniques,such as web data extraction and sensory evaluations,we have conducted a comprehensive investigation.The findings indicate a series of problems in the flavor,lingering fishy odors,portioning,packaging,fish bones,minced meat,and scale residue of freshwater fish snacks.In today′s market,a common strategy is to intensify product flavors to mask undesirable fishy odors.Additionally,there is a concerning trend of product similarity in the industry,with a noticeable absence of standardized criteria.To address these problems,we present specific recommendations and solutions,aiming to inspire progress and innovation in China's snack freshwater fish product sector.
作者
梁佳敏
张伊涵
田明礼
洪惠
LIANG Jiamin;ZHANG Yihan;TIAN Minli;HONG Hui(China Agricultural University,College of Food Science and Nutritional Engineering,Beijing 100083,China;Hunan Xiweijia Biological Technology Co.,Ltd,Yueyang 414000,China)
出处
《中国渔业质量与标准》
2023年第6期40-47,共8页
Chinese Fishery Quality and Standards
基金
国家重点研发项目“即食类传统淡水鱼制品绿色加工与品质提升关键技术研究”(2022YFD2100902)。
关键词
淡水鱼
休闲食品
质量安全
营养品质
freshwater fish
snack food
quality and safety
nutritional quality
