鱼骨利用的研究现状  

RECENT RESEARCH ON UTILIZATION OF FISH BONE

作　　者：张崟[1] 朱志伟[1] 曾庆孝[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品研究与开发》2007年第9期182-185,共4页Food Research and Development

摘　　要：鱼骨是鱼类加工业的下脚料,可将其深加工利用。鱼骨主要由灰分、蛋白质、水分及脂肪组成。灰分中钙、磷的含量最高。研究表明,鱼骨能用于制作多种食品及调味料,提取胶原蛋白、软骨素、寡聚肽、蛋白质及骨油,鱼骨还可用于废水处理及制取CMC活性钙。Fish bone is one kind of fish wastes from fishery processing and can be utilized effectively. Ash, protein water and lipid are its main composition. Calcium and phosphors constitute the major part of the ash. Research showed that fish bone could be used to produce many kinds of food and seasoning, extract collagen ,cartilage elements,oligopeptide, bone protein and bone oil. It could also be used in purification of waste water and manufacture of CMC active calcium.

关 键 词：鱼骨 利用 下脚料 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]