王当丰,董礼琴,任丽琨,崔方超,李婷婷,孟玉琼,马睿,励建荣

• 1:渤海大学食品科学与工程学院
• 2:生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
• 3:中国轻工业海水鱼加工重点实验室
• 4:大连民族大学生命科学学院

摘要(Abstract)：

海鲜酱作为传统的调味品已经成为人们日常食用的产品之一。近年来，随着市场需求量的不断增加，众多新型海鲜酱产品被研发并进入市场。其中，发酵类海鲜酱因其独特的风味、丰富的营养深受消费者的喜爱。海鲜酱随着需求量的增加，传统生产工艺产量低、安全性差、重现性差等缺陷逐渐凸显，成为制约海鲜酱产业发展的瓶颈问题。因而，众多现代发酵工艺出现，为满足现有生产的不足提供了新方向。发酵海鲜酱的风味及营养物质形成与其发酵条件和发酵过程中的微生物代谢活动密切相关，因此明确海鲜酱风味物质形成和发酵条件及微生物之间的关系至关重要，而目前尚没有研究者对海鲜酱现代化生产工艺进行归纳总结，且海鲜酱风味形成机制尚不清晰。基于现有研究的不足，文章通过归纳总结对海鲜酱制备工艺进行了分析，对海鲜酱生产过程中关键微生物进行了综合论述，并解析了风味物质形成机制，旨在有效控制海鲜酱风味物质形成，为更多海鲜酱风味产品的开发提供理论依据与实践参考。

关键词(KeyWords)： 海鲜酱;发酵工艺;微生物;风味形成

Abstract:

Keywords:

基金项目(Foundation): 山东省泰山产业蓝色人才专项(tsls20241110);; 青海省“昆仑英才”杰出人才计划项目(2021-13)

作者(Author): 王当丰,董礼琴,任丽琨,崔方超,李婷婷,孟玉琼,马睿,励建荣

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