文献类型： 外文期刊
作者： Qiu, Xujian 1 ; Chen, Shengjun 2 ; Lin, Hong 3 ;
作者机构： 1.Jimei Univ, Fujian Prov Engn Technol Res Ctr Marine Funct Foo, Fujian Collaborat Innovat Ctr Exploitat & Utiliza, Coll Food & Biol Engn, Xiamen, Peoples R China
2.CAFS, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou, Guangdong, Peoples R China
3.Ocean Univ China, Coll Food Sci & Engn, Qingdao, Peoples R China
关键词： Dried seafood products; lipid oxidation; drying technology; storage; seafood quality
期刊名称：JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY （ 影响因子：1.767； 五年影响因子：1.628 ）
ISSN： 1049-8850
年卷期： 2019 年 28 卷 3 期
页码：
收录情况： SCI
摘要： Drying is a traditional and important seafood processing technology. Lipid oxidation is one concern during the processing and storage of dried seafood products. Various factors including pretreatment, drying method, and storage conditions can have an impact on the oxidative stability of dried seafood products. Influence of these factors on the oxidative stability of dried seafood products as well as the possible mechanisms are reviewed. This review could serve as a reference for the production and research of dried seafood products.
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