Aquatic product is an important source of high quality food, and is regarded as “blue granary”. According to the statistics of Food and Agriculture Organization of the United Nations, the world total output of aquatic products reached 179 million tons in 2018, and the global per capita aquatic product consumption has set a new record of 20.5 kg per year. Aquatic product plays an important role in ensuring the supply of high-quality protein, improving the health level of human and expanding the strategic space of food security. Therefore, the development of innovative processing technology of aquatic product is important as which provides support for comprehensive processing and development of high value products. The present presentation is aimed to introduce the latest progresses in the fundamental and applied research of aquatic products in China. Researchers have clarified the characteristics of shellfish under fatigue state, determined the dominant mechanism of sea cucumber autolysis, illustrated the mechanism of quality change of fresh aquatic products during storage and transportation. Researchers also revealed the effects of processing microenvironment on the structure changes of important components of aquatic products and its correlative mechanism on flavor quality. They revealed the changes of nutrient components, endogenous enzymes, microbial distribution, precursors and decomposition products of safety hazard factors during the processing of aquatic products. The changes of nutritional quality of some important aquatic products in the process of cold chain and normal temperature circulation were revealed and the influencing mechanism of different storage and transportation conditions on the quality of aquatic products was clarified.

Role of innovative processing technology of aquatic product in blue granary

ACS Spring Meeting 2021

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.