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        中國淡水魚休閑食品發展現狀與消費嗜好分析
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        梁佳敏(2000—),女,碩士研究生在讀,研究方向為水產品加工與貯藏,E-mail:liangjiamin2022@163.com;

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        國家重點研發項目“即食類傳統淡水魚制品綠色加工與品質提升關鍵技術研究”(2022YFD2100902)


        Analysis of the current development status and consumer preferences of freshwater fish snack foods in China
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          摘要:

          隨著國民生活水平的提高和消費者對營養健康的關注度增加,高蛋白、低脂肪特點的即食休閑水產食品越來越受到消費者喜愛。本研究旨在探討中國休閑淡水魚產品加工的現狀,通過線上和線下結合調研的方法,采用網頁信息抓取和感官評價等技術手段,開展了全面的調研工作。調查結果顯示,休閑淡水魚塊制品在調味、腥味、分量、包裝、魚刺、碎肉、魚鱗殘留等方面存在一系列問題,目前市面上的魚類休閑食品通常通過加重產品的口味來掩蓋魚肉存在的腥味等不好的氣味。此外,產品同質化現象嚴重,行業缺乏統一的標準。針對這些問題,本研究提出了有針對性的建議和解決方案,為中國休閑淡水魚產品的發展和創新提供參考依據。[中國漁業質量與標準,2023, 13(6):40-47]

          Abstract:

          With the rise in living standards in China and the increasing awareness about nutrition and health, consumers are increasingly drawn to aquatic snacks that are high in protein and low in fat. This study delves into the current trends in the processing of ready-to-eat freshwater fish products in the country. By merging online and offline research techniques, such as web data extraction and sensory evaluations, we have conducted a comprehensive investigation. The findings indicate a series of problems in the flavor, lingering fishy odors, portioning, packaging, fish bones, minced meat, and scale residue of freshwater fish snacks. In today’s market, a common strategy is to intensify product flavors to mask undesirable fishy odors. Additionally, there is a concerning trend of product similarity in the industry, with a noticeable absence of standardized criteria. To address these problems, we present specific recommendations and solutions, aiming to inspire progress and innovation in China's snack freshwater fish product sector. [Chinese Fishery Quality and Standards, 2023, 13(6):40-47]

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        梁佳敏,張伊涵,田明禮,等.中國淡水魚休閑食品發展現狀與消費嗜好分析[J].中國漁業質量與標準,2023,(6):40-47. LIANG Jiamin, ZHANG Yihan, TIAN Minli, et al. Analysis of the current development status and consumer preferences of freshwater fish snack foods in China[J]. Chinese Fishery Quality and Standards,2023,(6):40-47.

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        • 收稿日期:2023-07-26
        • 最后修改日期:2023-10-08
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        • 在線發布日期: 2024-02-01

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