Abstract：The production of fermented fish products not only improves the utilization rate of freshwater fish, but also endows fish meat with high nutritional value and good flavor. However, the manufacturing process of traditional fermented fish products simply relies on the workers’ experience, leading to instable product quality and poor safety. This article introduces readers to the production process of traditional fermented fish products, and analyzes the main factors affecting the quality of fermented fish products, the evolutionary process of product quality and product safety. The purpose is to provide new ideas for improving the processing technology of fermented fish products, and to provide guidance for the industrialization and standardized production of fermented fish products.
卜永士，许惠雅，施文正. 传统发酵鱼制品品质及安全性研究进展[J]. 肉类研究, 2021, 35(6): 69-75.
BU Yongshi, XU Huiya, SHI Wenzheng. Progress in Research on the Quality and Safety of Traditional Fermented Fish Products. Meat Research, 2021, 35(6): 69-75.
2021, Vol. 35 
