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Dried fish at the intersection of food science, economy, and culture: A global survey
Fish and Fisheries ( IF 6.7 ) Pub Date : 2022-04-12 , DOI: 10.1111/faf.12664
Ben Belton 1, 2 , Derek S. Johnson 3 , Eric Thrift 3 , Jonah Olsen 4 , Mostafa Ali Reza Hossain 5 , Shakuntala Haraksingh Thilsted 2
Affiliation  

Dried fish—here defined broadly as aquatic animals preserved using simple techniques, such as sun-drying, salting, fermentation, and smoking that permit storage as foods at ambient temperature for extended periods without specialized packaging—have received little direct attention in fisheries research. This lack of visibility belies their historical and contemporary importance. Prior to the introduction of refrigeration, dried fish were the main form in which fisheries catches were traded and consumed. Dried fish products remain a core component of production, trade, diets, and cuisines across the world, particularly in the Global South. The dried fish sector provides employment for millions of people, particularly women, who comprise most of the fish-drying workforce in many locations. However, the sector also confronts and creates significant challenges including food safety concerns and exploitative labour conditions. This paper is the first systematic assessment of the global literature on dried fish, comprised of a sample of >1100 references. In contrast to the general fisheries literature, which is dominated by studies of ecology and governance and focusses mainly on primary production, the dried fish literature is dominated by studies from food science and concentrates on the processing segment of fish value chains. As such, it offers valuable reference point for fisheries research, which is becoming increasingly attentive to food systems. This paper uncovers a wealth of insights buried in this largely unheralded literature, and identifies key thematic intersections, gaps and research questions that remain to be addressed in the study of dried fish.

中文翻译:

食品科学、经济和文化交汇处的干鱼:一项全球调查

干鱼——这里广义地定义为使用简单技术保存的水生动物,例如晒干、盐渍、发酵和熏制,允许在环境温度下作为食物长时间储存​​而无需专门包装——在渔业研究中几乎没有受到直接关注。这种缺乏可见性掩盖了它们的历史和当代重要性。在引入冷藏之前,干鱼是渔获物交易和消费的主要形式。鱼干产品仍然是世界各地生产、贸易、饮食和美食的核心组成部分,特别是在全球南方。干鱼部门为数百万人提供就业机会,尤其是妇女,她们构成了许多地方的大部分干鱼劳动力。然而,该部门还面临并造成重大挑战,包括食品安全问题和剥削性劳动条件。本文是对全球干鱼文献的第一次系统评估,包含超过 1100 篇参考文献的样本。与以生态学和治理研究为主并主要关注初级生产的一般渔业文献相比,干鱼文献以食品科学研究为主,集中在鱼类价值链的加工环节。因此,它为渔业研究提供了宝贵的参考点,渔业研究越来越关注粮食系统。本文揭示了隐藏在这些鲜为人知的文献中的大量见解,并确定了关键的主题交叉点,
更新日期:2022-04-12
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