食品科学 ›› 2019, Vol. 40 ›› Issue (11): 295-302.doi: 10.7506/spkx1002-6630-20180508-117

• 专题论述 • 上一篇    下一篇

鱼类加工副产物的食用化及其在鱼肉重组制品中的应用

周 纷,张艳霞,张 龙,侯春宇,张彩霞,陶宁萍,王锡昌*   

  1. 上海海洋大学食品学院,上海 201306
  • 出版日期:2019-06-15 发布日期:2019-06-28
  • 基金资助:
    “十三五”国家重点研发计划项目(2018YFD0901006)

Application of Edible Fish Byproducts in Restructured Fish Products

ZHOU Fen, ZHANG Yanxia, ZHANG Long, HOU Chunyu, ZHANG Caixia, TAO Ningping, WANG Xichang*   

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2019-06-15 Published:2019-06-28

摘要: 在鱼类加工过程中会产生大量的副产物,其中具有多种生物活性物质,如胶原蛋白、明胶、甲壳素、脂肪酶、蛋白酶及生物活性多肽等。本文介绍了鱼类加工副产物的营养保健功能和风味特征,列举了常见副产物的基本营养成分和氨基酸组成,并系统归纳了具体副产物中含有的生物活性成分,同时概括了鱼肉重组制品的分类及其重组技术,综述了副产物在鱼肉重组制品中的应用现状,并结合实际展望了鱼类加工副产物的发展与应用前景。以期为高效利用鱼类加工产生的副产物提供借鉴,并为其进一步开发利用提供有益参考。

关键词: 鱼类加工副产物, 营养保健功能, 风味特征, 鱼肉重组制品, 应用

Abstract: During fish processing, great amounts of byproducts are generated, including a variety of bioactive substances, such as collagen, gelatin, chitin, lipase, protease and bioactive peptides. This paper describes the nutritional and health benefits and flavor characteristics of fish byproducts and outlines the nutritional composition and amino acid composition of common byproducts. The bioactive components of some specific fish byproducts are summarized and the classification of restructured fish products and fish restructuring technology are presented. Furthermore, the current status of the application of fish byproducts in restructured fish products is illustrated and future prospects for the development and application of fish byproducts are discussed. This review is expected to provide useful information for the development and utilization of fish byproducts.

Key words: fish byproducts, nutritional and health functions, flavor characteristics, restructured fish products, application

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