Objective Aquatic seasonings are characteristic seasoning products manufactured from aquatic materials including fish, shrimp, crab, shellfish, algae and their processing by-products. Featuring natural ingredients, rich nutrition and intense flavor, they serve as a vital approach to realize the high-value utilization of aquatic processing by-products. Therefore, sorting out the development technologies for aquatic seasonings is of great guiding significance for promoting the transformation and upgrading of the aquatic processing industry.
Progress This paper systematically summarizes the raw material characteristics and product categories of aquatic seasonings. It mainly reviews the research status of key processing technologies including traditional fermentation, controlled enzymatic hydrolysis, Maillard-reaction-based flavor enhancement, flavor analysis and quality regulation. Practical industrial bottlenecks are analyzed, such as prominent high-salt characteristics, insufficient flavor restoration of rapidly-brewed products, inadequate fundamental mechanism research, and great challenges in controlling quality and safety risks represented by biogenic amines.
Prospect In the future, the aquatic seasoning industry should focus on development trends including low-salt healthy transformation, precise flavor regulation, green intelligent processing, and cascade whole-chain resource utilization of processing by-products. It is expected to provide theoretical references for the process innovation, standardized production and high-quality development of aquatic seasonings.
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