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Open Access Article

Journal of Agriculture and Food Science. 2022; 2: (4) ; 23-30 ; DOI: 10.12208/j.jafs.20220053.

Development and utilization of squid processing by-products
鱿鱼加工副产物的开发利用研究进展

作者: 陈惠云 *, 曾纪豪, 王翰韬, 李文慧, 吴金鸿

宁波市农业科学研究院农产品加工研究所 宁波

上海交通大学农业与生物学院 上海

*通讯作者: 陈惠云,单位:宁波市农业科学研究院农产品加工研究所 宁波;

发布时间: 2022-10-31 总浏览量: 1297

摘要

我国的鱿鱼捕捞行业规模庞大,捕捞量位居世界前列,同时,鱿鱼加工业是国内水产品加工业的主要组成部分。随着鱿鱼加工量的快速增长,大量鱿鱼加工产生的副产物的废弃对环境造成了严重负担和污染。结合生物技术与食品加工技术对鱿鱼加工副产物的开发利用以提高鱿鱼加工产品的生产附加值,同时可以大大减少环境污染,已经成为近年研究的热点。本文对已经报道的鱿鱼加工副产物(内脏、皮、墨囊、生殖腺、眼、软骨、头和鳍)的活性成分组成、功效和开发利用等方面的研究成果进行归纳总结,并对鱿鱼加工副产品的开发利用前景进行了展望。以期为鱿鱼副产物的精深加工与高值化利用提供了理论参考,为鱿鱼加工工业健康发展提供理论依据。

关键词: 鱿鱼;副产物;开发利用;生物活性物质

Abstract

Chinese squid fishing industry has a large scale, and its catch is among the top in the world. Meanwhile, squid processing industry is the main component of domestic aquatic products processing industry. With the development of economy and the change of social demand, the economic benefits brought by the simple processing of squid can not meet the development needs of the industry, and the burden and pollution of a large number of squid processing wastes on the environment are caused. The development and utilization of squid processing by-products to improve the added value of squid processing products has become a research hotspot in recent years. In this paper, the different parts of squid processing by-products (viscera, skin, ink sac, gonad, eye, cartilage, head and fin) were introduced. The common utilization ways, composition and efficacy of bioactive components were described respectively. The existing research progress and practical development and application of each bioactive component were listed, which provided theoretical reference for the deep processing and high-value utilization of squid by-products, as well as a theoretical basis for the healthy development of squid processing industry.

Key words: Squid; by-product; development and utilization; bioactive component

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引用本文

陈惠云, 曾纪豪, 王翰韬, 李文慧, 吴金鸿, 鱿鱼加工副产物的开发利用研究进展[J]. 农业与食品科学, 2022; 2: (4) : 23-30.