肉类研究2024，Vol.38Issue(7)：71-77,7.DOI:10.7506/rlyj1001-8123-20240505-103
烟熏三文鱼加工工艺及微生物质量控制研究进展
Recent Progress in the Processing and Microbial Quality Control of Smoked Salmon
摘要
Abstract
Salmon,as a tasty deep-sea fish,has high nutritional value and is rich in polyunsaturated fatty acids,proteins and a variety of vitamins and minerals,which is beneficial to cardiovascular and cerebrovascular health.Smoked salmon,processed by smoking,possesses a distinctive flavor and retains the nutritional value of salmon,making it a popular choice among consumers.This review presents an overview of the processing techniques of smoked salmon,discusses the effects of these techniques on the quality and nutritional value of the product,and summarizes the methods for controlling harmful microorganisms during the processing of smoked salmon.Research on the processing of smoked salmon is crucial for improving its safety and quality,understanding its nutritional value and health advantages,promoting the sustainable development of marine fisheries,and satisfying market demands.关键词
烟熏三文鱼/加工工艺/质量控制/研究进展Key words
smoked salmon/processing technology/quality control/research progress分类
轻工纺织引用本文复制引用
陈佳敏,赵前程,栾倩,沈俊,林邦楚,刘鹰,干淼钰,李剑,蔡路昀..烟熏三文鱼加工工艺及微生物质量控制研究进展[J].肉类研究,2024,38(7):71-77,7.基金项目
宁波市鄞州区科技项目(2024AS013) （2024AS013）
