摘要
蟹属十足目的甲壳动物,其分布遍及世界各地。蟹营养丰富,是深受消费者喜爱的滋补佳品。随着生活水平的提高,消费者今后不仅会对其数量还将对其营养品质提出更高的要求。综述了目前研究较为集中的遗传因素、水体盐度和饲料营养(脂肪和饲料添加剂)对蟹营养品质的最新研究进展,同时提出了进一步研究方向,以期为蟹今后的养殖、营养品质评价工作提供参考。
Crabs, decapod crustacean, extend worldwide. The crab is nutritious and is a kind of popular food among consumers. With the improvement of living standards, higher demand from consumers was not only for its amount but also quality. Major influences（heredity, salinity, and fodder factors） on nutritional quality of crabs were reviewed in this paper. The further related research direction was also discussed to provide reference for the future breeding and quality evaluation of crabs.
出处
《食品工业》
CAS
北大核心
2017年第3期217-221,共5页
The Food Industry
基金
国家自然科学基金(No31572630)
科技部港澳台科技合作专项项目(2014DFT30270)
关键词
蟹
营养
脂肪
盐度
crabs
nutrition
lipid
salinity
