河豚鱼的营养风味、毒素、贮藏保鲜及加工研究进展
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作者单位:

1.华中农业大学;2.福建省水产研究所

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中图分类号:

TS254.2

基金项目:

国家自然科学基金项目面上项目(31771996)


Research progress of puffer fish's nutrition, flavor, toxin, preservation and processing
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Huazhong Agriculture University

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    摘要:

    河豚鱼味道鲜美,蛋白质、氨基酸、不饱和脂肪酸、矿物质含量高,脂肪含量低,可作为人体优质的膳食来源。早先因其含有剧毒的河豚毒素而被禁止销售与食用,随着养殖与控毒、祛毒技术的趋于成熟,国内外也在逐步开放河豚鱼的市场,河豚鱼的经济价值在不断提升。本文分析总结了河豚鱼的营养价值,综述了河豚鱼的风味、毒素、贮藏保鲜及加工研究进展,并展望了河豚鱼的未来研究方向和发展趋势,以期为我国河豚鱼的开发利用及产业发展提供科学参考。

    Abstract:

    The taste of puffer fish is delicious, it is rich in protein, amino acid and unsaturated fatty acid, but low fat content, so it can be used as a good dietary source for people. Earlier, puffer fish was forbidden to be sold and eaten because of its highly toxic tetrodotoxin. With the breeding, tetrodotoxin controlling, and detoxification technologies have developed, and the market for puffer fish at home and abroad is gradually opening, so that the economic value of fish is gradually improving. This article summarizes the nutritional value of puffer fish, reviews the research progress on puffer fish"s flavor, toxin, storage and processing, meanwhile, it puts forward the future research direction and developing trend of puffer fish, in order to provide a scientific reference for the development and utilization of puffer fish and its industry development in China.

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历史
  • 收稿日期:2020-09-15
  • 最后修改日期:2020-10-25
  • 录用日期:2020-10-26
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