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Outline
Canned marine fish are among the most common processed seafood products. They are valued for their high nutritional content, diverse flavors, long shelf life, and ease of consumption, making them highly popular with consumers. China entered relatively late into the marine fish canning industry, and its current canned marine fish production and storage processes are limited by quality deficiencies and food safety risks, hindering high-quality development. To address these shortfalls, in this study we focus on canned marine fish products and systematically compile information on commercially available products of various brands, analyze their primary processing techniques and critical control points, and identify common food safety hazards during production. Our aim is to provide a theoretical foundation and technical reference for optimizing processing techniques, thereby enhancing product quality and improving safety.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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