Volume 17 Issue 1
Feb.  2021
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CHEN Shengjun, ZHANG Jinwei, WU Yanyan, HU Xiao, MA Haixia, LI Chunsheng. Research progress on processing technology and edible safety of salt-cured fish[J]. South China Fisheries Science, 2021, 17(1): 113-119. DOI: 10.12131/20200195
Citation: CHEN Shengjun, ZHANG Jinwei, WU Yanyan, HU Xiao, MA Haixia, LI Chunsheng. Research progress on processing technology and edible safety of salt-cured fish[J]. South China Fisheries Science, 2021, 17(1): 113-119. DOI: 10.12131/20200195
shu

Research progress on processing technology and edible safety of salt-cured fish

  • 1.

    South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs/National Research and Development Center for Aquatic Product Processing, Guangzhou 510300, China

  • 2.

    Sanya Tropical Fisheries Research Insitute, Sanya 572000, China

  • 3.

    College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China

More Information
  • Received Date: September 17, 2020
  • Revised Date: October 26, 2020
  • Accepted Date: October 30, 2020
  • Available Online: December 01, 2020
    Graphical Abstract
    • Abstract

  • Salt-cured fish is a traditional Chinese aquatic product of unique flavor and rich nutrition, which is highly appreciated by consumers. Nowadays, the processing method of salt-cured fish is mainly manual workshop, with low degree of mechanization and automation. Meanwhile, the quality and safety of salt-cured fish are also widely concerned by consumers. The research status and quality and safety of salt-cured fish processing technology at home and abroad in recent years are summarized. And the future development trend of salt-fish processing technology and quality and safety is prospected, aiming to provide references for  the innovation of salt-fish processing technology and quality and safety control.

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    • References (40)
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