欢迎访问《渔业研究》官方网站,今天是 分享到:

›› 2018, Vol. 40 ›› Issue (2): 163-168.

• 综述与其他 • 上一篇    

海鲜调味品的种类及研究进展

陈晓婷1,吴靖娜2,苏永昌2,陈由强3,黄鹭强3,刘智禹2,陈艺晖1   

  1. 1. 福建农林大学
    2. 福建省水产研究所
    3. 福建师范大学生命科学学院
  • 收稿日期:2018-02-05 修回日期:2018-03-05 出版日期:2018-04-25 发布日期:2018-04-25
  • 通讯作者: 陈晓婷

Species and research progress of seafood condiments

  • Received:2018-02-05 Revised:2018-03-05 Online:2018-04-25 Published:2018-04-25

摘要: 本文从海鲜调味品的不同加工方法出发,把海鲜调味品分成抽提型调味品、分解型调味品和反应型调味品,并对这三种调味品的研究进展进行综合论述,同时展望了海鲜调味品的研究方向和发展趋势,旨在为开发新型海鲜调味品及提高水产品的附加值提供参考。

关键词: 水产调味品, 种类, 进展, seafood condiments, species, research progress

Abstract: In this paper, based on the different processing methods of seafood condiments, the seafood condiments are divided into extraction condiments, decomposed condiments and reactive condiments. The study also comprehensively discusses the research progress of these three condiments. It showed the research direction and development trend of seafood condiments. This review aims to develop new seafood condiment and the added value of seafood products, and will provide references for the further research.