The research and application of the key technology of fish biological method pickling and processing in The South China Sea Institute of Aquatic Sciences of China was evaluated by results

Recently, guangdong Food Society organized experts in South China University of Technology held a scientific and technological achievements evaluation meeting, the Chinese Academy of Aquatic Sciences South China Sea Aquatic Research Institute completed the "fish biological method pickling processing key technology research and application" results, agreed that the project material data informative, the results of the technology as a whole reached the international leading level, ecological, social and economic benefits are significant, has important application and promotion value.
Evaluation Committee is composed of experts from the South China Botanical Garden of the Chinese Academy of Sciences, South China University of Technology, Guangdong Academy of Agricultural Sciences, South China Agricultural University, Guangdong Institute of Food and Drug Industry, etc.
Li Yansheng, President of the Guangdong Food Society, presided over the evaluation of the results, and Li Li, deputy director of the South China Sea Institute, Wu Yanyan, the head of the results, and the project's main completion personnel attended the meeting.
committee listened carefully to the overall results of the project, technological innovation and industrial applications, such as a comprehensive report.
With the support of the National Natural Science Foundation of China and the special project for the construction of the national modern agricultural industry technology system, the results have been systematically carried out over the past 16 years, including the formation law and control technology of traditional pickled fish characteristic flavor, key functional microorganisms, potential hazard factors in processing process, and the rapid pickling and processing technology of low salt in fish biology, and the research and solution of the backward technology restricting the traditional fish pickling processing industry and salt. High degree, long pickling time, quality instability and potential quality and safety hazards and other difficulties, has formulated and issued the implementation of 11 standards (including 2 national standards, industry standards 2, local standards 6), published 80 academic papers, applied for national invention patents 8 (currently authorized 4), training 8 graduate students, 10 undergraduates, more than 80 skilled workers.
The results form a number of creative achievements, including: First, based on molecular senses and flavor histology technology system to study the traditional pickled dried fish process characteristic flavor components, clear quality formation and nutrition components between the role of the relationship between the traditional cured fish flavor formation control mechanism; Amine and inhibition of fat oxidation and other functional microorganisms, third, based on fermentation engineering of new marine food biological processing technology, the establishment of fish biological method low salt rapid pickling processing new process system, fourth, focusing on the traditional pickled fish processing hazard factors (nitrites, nitrite compounds, bioamines, lipid excessive oxidation metabolites) identification and residual law, the establishment of fish biological method pickling processing effective control of hazard factors quality safety control system.
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