Abstract:

Aquatic products are becoming more and more popular among consumers with the development of the
aquaculture industry, and consumers have expressed an increasing requirement for the quality of aquatic products.
According to recent reports, the influence of different dietary lipid sources and levels on the sensory, nutrition and flavor
of aquatic products is summarized in this paper, and future research directions are discussed with the aim of providing a
theoretical basis for improving dietary collocation and quality of edible aquatic animals and for promoting the development
of aquaculture.

Key words: aquatic products, quality, diet, lipid sources, lipid levels