摘要
金枪鱼是具有高经济价值的海洋鱼类,受限于远洋捕捞,常以冷冻形式进行运输.金枪鱼在加工过程中通常被除去暗色肉、鱼头、鱼骨、鱼皮和鱼内脏等副产物,仅保留鱼肉部位以加工成生鱼片、罐头、鱼油等高价值产品.被丢弃的金枪鱼加工副产物质量接近整鱼的50％,有大量研究发现金枪鱼副产物富含蛋白质、多不饱和脂肪酸、生物钙等,是优质鱼油、蛋白粉、活性肽、钙粉等的良好来源,具有较高开发潜力.文章围绕金枪鱼冷冻、罐头、鱼油三种加工方式综述金枪鱼加工研究的最新进展及成果,并对其加工副产物的营养特点及加工利用现状进行归纳阐述,以期为金枪鱼的综合开发利用提供研究思路和理论依据.
Abstract
Tuna is a marine fish with high economic value,and is often transported in frozen form because it is limited by ocean fishing.Tuna is usually removed from by-products such as dark meat,fish head,fish bone,fish skin and fish offal during processing,and only the flesh part is kept to process into raw fish,canned food,fish oil and other high-value products.The weight of discarded tuna processing by-products is close to 50％of the whole fish,and there are a lot of researches to find that tuna by-products are rich in protein,polyunsaturated fatty acid,biological calcium,etc.,which are good sources of high quality fish oil,protein powder,active peptide,calcium powder,etc.,and have high development potential.This paper reviews the latest progress and achievements of tuna processing research around three processing methods of tuna:frozen,canned and fish oil,and summarizes the nutritional characteristics of its processing by-products and the current situation of processing and utilization,in order to provide research ideas and theoretical basis for the comprehensive development and utilization of tuna.
NETL
NSTL
维普
万方数据