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›› 2020, Vol. 42 ›› Issue (5): 527-532.

• 综述与其他 • 上一篇    

牡蛎肉的综合开发研究进展

蔡水淋,陈晓婷,刘淑集,苏永昌,刘智禹   

  1. 福建省水产研究所
  • 收稿日期:2020-05-09 修回日期:2020-05-20 出版日期:2020-10-26 发布日期:2020-10-26
  • 通讯作者: 蔡水淋
  • 基金资助:
    福建省海洋经济发展补助资金(留省部分)项目

Research progress in the comprehensive development of oysters meat

1, 1,Yong-Chang SU   

  • Received:2020-05-09 Revised:2020-05-20 Online:2020-10-26 Published:2020-10-26

摘要: 牡蛎是我国传统的养殖贝类之一,富含蛋白质、糖原、牛磺酸以及微量元素等,为药食两用的原料,具有重要的利用价值和经济价值。目前,牡蛎的研究主要从牡蛎的食品加工 和活性物质等角度出发,对优化食用制品的加工技术及提取活性物质进行相关研究。本文从干制品、罐制品、调味品及饮料加工等牡蛎食品开发方面和抗氧化、抗肿瘤、增强免疫及降血压等牡蛎活性物质开发方面,综述了近年来牡蛎在食品以及天然活性成分物质开发方面的研究进展,旨在为牡蛎加工产业的高质量发展提供依据。

关键词: 牡蛎, 食品, 生物活性, 开发利用, oysters meat, food, biological activity, exploitation

Abstract: Oyster is one of the traditional cultured shellfish in China. Owing to its rich in protein, glycogen, taurine and trace elements, it is a raw material for both medicine and food with important use value and economic value. At present, from the perspective of oyster food research and active substances, the processing technology of food products were optimized and extract active substances were researched. In this study, the development of oyster food, such as dry products, can products, condiments and beverage processing, as well as the development of active substances such as anti-oxidation, anti-tumor, immune enhancement, and blood pressure reduction were reviewed, in order to provide basis for the high-quality development and utilization of oyster processing industry.