满昊,林峻鑫,郭璇,张彪,李冬梅,谭雨婷

• 1:大连工业大学食品学院
• 2:国家海洋食品工程技术研究中心
• 3:大连工业大学海洋食品精深加工关键技术省部共建协同创新中心

摘要(Abstract)：

文章从水产调味品的生产工艺出发，将水产调味品分为抽提型调味品、分解型调味品和反应型调味品，并对三类调味品的研究进展进行了综合论述，同时分析了国内市售水产调味品的主要产品和发展趋势，介绍了应用于水产调味品生产中的现代高新技术，旨在为开发水产调味品及提高水产品的附加值提供参考。

关键词(KeyWords)： 水产调味品;生产工艺;发酵;酶解;美拉德反应

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划项目(2017YFD0400504)

作者(Author): 满昊,林峻鑫,郭璇,张彪,李冬梅,谭雨婷

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