牡蛎肉的加工利用研究进展

Research Progress in the Processing and Exploitation of Oyster Meat

牡蛎是我国重要的食用水产品资源,具有丰富的营养价值和药用价值。本文分别就牡蛎肉的干制、罐头加工、调味品加工、发酵饮品加工、活性肽的提取、牛磺酸提取、糖原提取、多不饱和脂肪酸提取和牡蛎净化等方面综述了牡蛎肉的加工利用技术研究现状,并对牡蛎肉的加工利用发展方向进行探讨。

Oyster is an important edible aquatic product resource and has widely nutritional and pharmaceutical value. The present research status of the processing and exploitation of oyster meat is reviewed here from the following aspects： drying, canning, seasoning processing, fermented beverage processing, the extraction of active peptide, taurine, glycogen and polyun- saturated fatty acids and oyster meat cleanup. Meanwhile, future development directions are explored.