摘要
水产品以蛋白含量高、脂肪含量低以及维生素种类丰富等营养特点广受人们喜爱.随着人类进步和消费物质的不断丰富,人们对水产品外观、风味和营养等品质问题的关注度和要求也越来越高.文章根据近年来有关几种水产品的营养品质的研究成果,对现有的营养成分的评价方法进行了简要归纳,并总结分析了产地、养殖方式、可食用部位及加工方式等因素对几种重要经济水产品营养品质的影响,以期为水产品养殖生产及品质评价工作提供参考.
Aquatic products are widely liked because of the nutrition characteristics of high protein content, low fat content, and a variety of vitamins, etc. With the development of society and the overwhelming abundance of material life, people are increasingly focusing and demanding for the appearance, taste, and nutrition of aquatic products. Based on the research about nutritional quality of several kinds of aquatic products in recent years, the paper summarized and analyzed the effects of producing areas, breeding methods, edible parts, and processing methods, on nutrition quality of aquatic products, and briefly summarized the evaluation methods of existing nutritional composition. It will provide references for aquaculture and quality evaluation of aquatic products.
作者
穆迎春
郭亚男
何雅静
许玉艳
杨臻
宋金龙
韩刚
MU Yingchun;GUO Yanan;HE Yajing;XU Yuyan;YANG Zhen;SONG Jinlong;HAN Gang(Research Center of quality and standards,Chinese Academy of Fishery Sciences,Beijing 100141,China;College of Fisheries and Life Science,Shanghai Ocean University,Shanghai 201306,China)
出处
《中国渔业质量与标准》
2019年第6期71-76,共6页
Chinese Fishery Quality and Standards
基金
现代农业产业技术体系专项资金(CARS-48)
国家农产品质量安全风险评估重大专项(GJFP2018009)
关键词
水产品
评价方法
营养品质
产地
养殖方式
aquatic products
evaluation method
nutrition quality
producing area
breeding way
