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      2. 河豚魚的營養風味、毒素、貯藏保鮮及加工研究進展
        DOI:
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        作者單位:

        1.華中農業大學;2.福建省水產研究所

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        中圖分類號:

        TS254.2

        基金項目:

        國家自然科學基金項目面上項目(31771996)


        Research progress of puffer fish's nutrition, flavor, toxin, preservation and processing
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        Affiliation:

        Huazhong Agriculture University

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          摘要:

          河豚魚味道鮮美,蛋白質、氨基酸、不飽和脂肪酸、礦物質含量高,脂肪含量低,可作為人體優質的膳食來源。早先因其含有劇毒的河豚毒素而被禁止銷售與食用,隨著養殖與控毒、祛毒技術的趨于成熟,國內外也在逐步開放河豚魚的市場,河豚魚的經濟價值在不斷提升。本文分析總結了河豚魚的營養價值,綜述了河豚魚的風味、毒素、貯藏保鮮及加工研究進展,并展望了河豚魚的未來研究方向和發展趨勢,以期為我國河豚魚的開發利用及產業發展提供科學參考。

          Abstract:

          The taste of puffer fish is delicious, it is rich in protein, amino acid and unsaturated fatty acid, but low fat content, so it can be used as a good dietary source for people. Earlier, puffer fish was forbidden to be sold and eaten because of its highly toxic tetrodotoxin. With the breeding, tetrodotoxin controlling, and detoxification technologies have developed, and the market for puffer fish at home and abroad is gradually opening, so that the economic value of fish is gradually improving. This article summarizes the nutritional value of puffer fish, reviews the research progress on puffer fish"s flavor, toxin, storage and processing, meanwhile, it puts forward the future research direction and developing trend of puffer fish, in order to provide a scientific reference for the development and utilization of puffer fish and its industry development in China.

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        歷史
        • 收稿日期:2020-09-15
        • 最后修改日期:2020-10-25
        • 錄用日期:2020-10-26
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