鱼类品质改良研究进展

Improvement of muscle quality in fish

随着消费者和食品加工业对水产品肉质的要求越来越高,鱼类肌肉品质的改良问题日益受到人们的重视,各国学者已从多方面对其进行了大量研究。通过对鱼类品质改良的研究进展、方法、影响鱼类品质的各种因素进行综述,探讨其存在的问题与应用前景,旨在为鱼类品质改良提供新的思路。

As the consumers and industries of food processing have demands to fish meat increasingly, people＇s attention is increasingly on the improvement of fish quality. Scholars came from the countries in the world carried out a large number of relevant studies in aspects of fish quality. This paper summarized the current research, application methods, various factors affecting the improvement of fish quality, explored the question of its existence and prospects of application in order to supply the new train of thought.