|
|
|
| Safety and Quality Control of Crawfish during Processing and Distribution: A Review of Recent Studies |
| QIU Binghui, WANG Haifan, QIN Lerong, WANG Haibin, LIAO E, PENG Lijuan, CHEN Jiwang, ZOU Shengbi |
| 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2.College of Agriculture, Xiangyang Vocational and Technical College, Xiangyang 441050, China; 3.National R&D Center for Crawfish Processing Technology, Qianjiang 433100, China; 4.Hubei Lake Modern Agricultural Science and Technology Development Co. Ltd., Qianjiang 433100, China |
|
|
|
|
Abstract The processing, storage, transportation and circulation of crawfish are important links in the whole crawfish industry chain, and its quality safety control is closely related to food safety guarantee for consumers, consumer demands for flavor and nutrition, and the economic benefits of enterprises, thus needing special attention. Raw crawfish, semi-cooked frozen crawfish, cooked frozen crawfish and instant crawfish products are commercially available nowadays, which differ from each other in the raw materials, processing technologies, flavor, storage and transportation conditions, consumer demands, and product features. With the aim of providing a reference for promoting the healthy development of the crawfish industry, this reviews focuses on the current status of quality and safety control technologies for these crawfish products during processing and distribution, and summarizes safety risk analysis during processing and distribution, quality control and standardization, and the development and application of informationized and smart systems. Furthermore, it discusses future development trends.
|
|
|
|
|
|
|
|
|
|
|
2021, Vol. 35 
