鲟营养组成、高值化加工利用及质量安全研究进展

鲟（Acipenser）是中国冷水水域重要的养殖鱼类,近年来养殖产量逐年增加。由于缺乏全面系统的鲟高值化加工利用技术,中国鲟消费长期以幼鱼鲜食为主。文章详细论述鲟鱼卵、鲟肉的营养与风味特征,阐明鲟高值化加工利用技术、质量安全及原产地鉴别技术现状,对鲟产业发展趋势进行展望,旨在为中国鲟产业的健康发展提供参考。...

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Bibliographic Details
Published in南方水产科学 Vol. 10; no. 6; pp. 101 - 106
Main Author 郝淑贤 李晓燕 李来好 杨贤庆 黄卉 林婉玲 魏涯
Format Journal Article
LanguageChinese
Published 上海海洋大学食品学院，上海201306 2014
中国水产科学研究院南海水产研究所，农业部水产品加工重点实验室，国家水产品加工技术研发中心，广东 广州510300%中国水产科学研究院南海水产研究所，农业部水产品加工重点实验室，国家水产品加工技术研发中心，广东 广州510300
Subjects
加工利用
营养成分
质量安全
鲟
quality and safety
营养成分
processing technology
sturgeon
nutrient composition
加工利用
鲟
质量安全
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Summary:鲟（Acipenser）是中国冷水水域重要的养殖鱼类,近年来养殖产量逐年增加。由于缺乏全面系统的鲟高值化加工利用技术,中国鲟消费长期以幼鱼鲜食为主。文章详细论述鲟鱼卵、鲟肉的营养与风味特征,阐明鲟高值化加工利用技术、质量安全及原产地鉴别技术现状,对鲟产业发展趋势进行展望,旨在为中国鲟产业的健康发展提供参考。
Bibliography:The production of sturgeon（ Acipenser） which is an important farmed fish in China＇ s cold waters increases year by year.Due to the lack of comprehensive system of high threshold processing technology,the sturgeon consumption in China has been mainly larval fresh food for a long time. The paper summarizes the nutrition and flavors of sturgeon roe and meat,discusses the researches on high threshold processing technology,safety control and identification of origin status quo for sturgeon,predicts the developmental trend of sturgeon industry to provide references for healthy development of China＇s sturgeon industry.
sturgeon; nutrient composition; processing technology; quality and safety
HAO Shuxian,LI Xiaoyan,LI Laihao,YANG Xianqing,HUANG Hui,LIN Wanling,WEI Ya（1.Key Lab. of Aquatic Product Processing, Ministry of Agriculture; National R＆D Center for Aquatic Product Processing; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Guangzhou 510300, China; 2. College of Food Science ＆
ISSN:2095-0780
DOI:10.3969/j.issn.2095-0780.2014.06.015