Research progress and development trends of aquatic products preservation technology

doi:10.14088/j.cnki.issn0439-8114.2019.12.003

Abstract

Abstract: Aquatic products are popular with consumers because of their low fat content, fresh tender in texture and special flavor. However, due to its high water content and high protein content, slaughtered aquatic products is liable to spoilage and their freshness declines rapidly. Therefore, it is urgent to need efficient and safe preservation technology. The research progress of aquatic products preservation at home and abroad in recent years is summarized, the effects of physical, biological and chemical preservation technologies on aquatic products are analyzed, and the development trend of aquatic products preservation in the future is prospected.

Key words: aquatic products, food process, preservation, research progress

CLC Number:

S983

WANG Hong, WANG Shao-hua, XIONG Guang-quan, BAI Chan, LIAO Tao. Research progress and development trends of aquatic products preservation technology[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(12): 15-18.

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