摘要
文章从"养殖—加工—贮藏"全程分析了影响小龙虾产品品质的因素。指出在养殖环节,养殖环境对小龙虾重金属污染状况等安全品质有显著影响;在加工环节,熟制入味等过程是小龙虾产品良好感官品质形成的关键;在贮藏环节,贮藏温度、预冻及包装方式、保鲜剂的使用等均能显著影响产品的耐贮藏性。并提出了下一步研究方向:重视良种繁育,加强养殖研究,创新加工工艺,完善贮藏技术。
Crayfish(Procambarus clarkii)industry is rapidly developed in China,and product quality is the key effect to ensure the healthy development of the industry.In the present review,factors affecting the quality of crayfish products were summarized,from the whole process of "breeding-processingstorage".In the process of aquaculture,the environment had a significant impact on the safety quality of crayfish,such as heavy metal pollution.In the process of processing,the cooking and flavoring process is the key to the formation of good sensory quality of crayfish products.And in the process of storage,storage temperature,pre-freezing and packaging methods,and the use of preservatives can significantly affect the product's storage resistance.Based on these reviews,the direction of further research was put forward,including the attaching importance to breeding of fine varieties of crayfish,strengthening the research of crayfish culture,innovating crayfish processing technology and breaking through crayfish product storage technology.This review could provide theoretical and technical basis for the quality control and improvement of crayfish products.
引文
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