Progress in Processing, Quality and Safety Control Technologies for Symplectoteuthis oualaniensis
1.College of Food Science and Biotechnology, Tianjin Agricultual University, Tianjin 300384, China; 2.National Research and Development Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; 3.Sanya Tropical Fisheries Research Institute, Sanya 572000, China
Abstract：Purpleback flying squid (Symplectoteuthis oualaniensis) has the characteristics of wide distribution, fast reproduction, rich protein and amino acid contents, etc., and accordingly has become a research hotspot. However, due to the hard texture, excessive sourness, and excess endogenous formaldehyde of its muscle, the development and utilization of this primary seafood is restricted. Beginning with an overview of the nutrient components of the squid and the current status of its processing and utilization, this review systematically summarizes the recent progress in muscle tenderization, deacidification methods, and the sources and removal of endogenous formaldehyde. We expect that this review will provide a reference for the processing and utilization of the squid.
李翰卿，马俪珍，陈胜军，胡 晓，邓建朝，李春生. 鸢乌贼加工与质量安全控制技术研究进展[J]. 肉类研究, 2021, 35(7): 55-59.
LI Hanqing, MA Lizhen, CHEN Shengjun, HU Xiao, DENG Jianchao, LI Chunsheng. Progress in Processing, Quality and Safety Control Technologies for Symplectoteuthis oualaniensis. Meat Research, 2021, 35(7): 55-59.
2021, Vol. 35 
