目的 通过掌握原料养殖、预制加工、产品贮藏这3个环节对小龙虾预制食品品质的影响，生产符合食品安全要求、感官性能更佳的高品质的小龙虾预制食品。方法 通过检索国内外相关文献，对影响小龙虾预制食品安全、品质的因素进行归纳和总结。结果 原料养殖中养殖环境与模式以及饲料投喂都对高品质小龙虾预制食品的产出有很大影响;预制加工中清洗、脱壳、烹饪、包装以及灭菌条件各环节的控制影响小龙虾预制食品产品品质;产品贮藏中贮藏温度、贮藏时间及保鲜剂的应用等均会影响小龙虾预制食品的安全与品质。结论 原料养殖、预制加工、产品贮藏3个环节的控制一定程度上决定了小龙虾预制食品的安全与品质;结合包装技术在预制菜食品中的应用可进一步提升小龙虾预制菜食品的安全与品质。

The work aims to summarize and analyze the effects of feedstock farming, pre-processing and product storage on the safety and quality of crayfish prepared food to produce high-quality crayfish prepared food that meets requirements on food safety and has better sensory properties. Through searching relevant literature at home and abroad, factors affecting safety and quality of crayfish prepared food were summarized and analyzed. The findings demonstrated that the farming environment and mode as well as the feeding of feed had an important impact on the output of high-quality crayfish prepared food; in terms of pre-processing, the control of cleaning, dehulling, cooking, packaging and sterilisation conditions affected the quality of crayfish prepared food; in terms of storage, the storage temperature, storage time and the application of preservation agents affected the safety and quality of crayfish prepared food. In conclusion, the control of feedstock farming, pre-processing and product storage determines the safety and quality of crayfish prepared food to some extent. Its application in combination with packaging technology in pre-processed food can further improve the safety and quality of crayfish prepared food.