鲟鱼营养保健功能及其深加工产品的开发研究

Research and Development of Nutritional and Healthy Function of Sturgeon and its Deep Processing Products

为提高鲟鱼的养殖效益,探索鲟鱼发展产业链,使更多人享用肉味鲜美、营养保健的鲟鱼产品,通过查阅文献资料,对制约鲟鱼产业瓶颈的主要因素进行了研究。结果表明,由于养殖规模的快速扩张、深加工技术研究相对滞后、农户养殖效益下降,严重制约了该产业的可持续发展。解决鲟鱼蛋白低温抗冻技术,开发鲟鱼速冻调理食品、特色风味休闲食品和针对不同消费人群的功能性食品是鲟鱼产业未来的主要发展方向。

To improve the benefit of the sturgeon breeding,then explore the d industrial chain of evelopment,the sturgeon products ,which are delicious ,nutrition ,care ,are enjoyed by more people ,the main factors restraining the sturgeon industry was learned through consulting literature material.The results show that because of the rapid expansion of scale of breeding and the relative lag of deep processing technology, so that the benefit of farmers breeding drop, severely restricted the sustainable development of this industry.So solving the antifreeze technology of sturgeon protein in low temperature,then the sturgeon frozen prepared food,unique flavor snack food and functional food for different consumers will be developed, these are the main development direction of sturgeon industry in the future.