摘要
简要介绍了鱿鱼的结构及其营养成分，对鱿鱼加工下脚料各个部分的利用状况进行了概括总结。分别从鱿鱼皮、头、鳍、软骨、墨汁、精白、眼和内脏几种下脚料的加工利用方面阐述了研究进展，为今后鱿鱼加工下脚料的进一步开发与利用提供依据。
Abstract
The structure of squid and its nutritional ingredients were introduced , the utilization status of each part of squid processing wastes were summarized, the research progress in processing and utilization of several kinds of wastes were elaborated respectively from the squid skin , head, fins, cartilage, ink, polished, ocular and visceral, which can provide the basis for further development and utilization of squid processing wastes.
基金项目
舟山市科技计划项目(2012C33004)
舟山市科技计划项目(2016－41015)
浙江海洋大学科研计划项目(面上项目)(X12MO5)
浙江海洋大学校级重大项目(X12 ZD08)
国家科技期刊平台
NSTL
维普
万方数据