摘要
鱿鱼是世界三大商业捕捞性鱼种之一,其肉质具有“高蛋白、低脂肪”的特点,所以具有较好的开发利用价值。本文分别介绍了鱿鱼的资源与捕捞情况、营养成分、保鲜保活方式,总结了鱿鱼的主要开发利用状况。就目前鱿鱼捕捞技术存在的问题、保鲜保活的局限性及产品类型单一,精深加工的附加值较低等问题进行了探讨和分析,进一步展望了鱿鱼产业发展的前景,为加快推进鱿鱼产业健康可持续发展提供技术突破方向。
Squid is one of the world's three major commercial fishing species,its meat has the characteristics of"high protein,low fat",so it has a good development and utilization value.In this paper,the resources,fishing,nutrition composition,preservation and preservation methods of squid were introduced,and the main development and utilization of squid were summarized.This paper discussed and analyzed the existing problems of squid fishing technology,the limitation of preservation and preservation,the single product type and the low added value of deep processing,and further looked forward to the development prospect of the squid industry,so as to provide the direction of technological breakthrough for accelerating the healthy and sustainable development of the squid industry.
作者
董恩和
张晓慧
黄海潮
陈云云
石胜旗
王海华
郭全友
Dong Enhe;Zhang Xiaohui;Huang Haichao;Chen Yunyun;Shi Shengqi;Wang Haihua;Guo Quanyou(China Aquatic Products Zhoushan Marine Fisheries Corporation.,Zhoushan,Zhejiang 316001,China;College of Food Science and Technology,Shanghai Ocean University.,Shanghai 201306,China;Universityof Shanghai for Science and Technology.,Shanghai 200090,China;East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences.,Shanghai 200090,China;Jiangxi Provincial Fisheries Research Institute.,Nanchang,Jiangxi 330000,China)
出处
《江西水产科技》
2020年第5期44-49,52,共7页
Jiangxi Fishery Science and Technology
关键词
鱿鱼
捕捞
营养
保鲜保活
开发利用
squid
fishing
nutrition
preservation
development and utilization
