饲料中脂肪对水产品品质影响的研究进展  

Review: Influence of Dietary Lipid on the Quality of Aquatic Products

作　　者：庄柯瑾 王帅[1] 王锡昌[1] 吴旭干[2] 郭燕茹[1] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海海洋大学水产种质资源发掘与利用教育部重点实验室,上海201306

出　　处：《食品科学》2015年第15期288-292,共5页Food Science

基　　金：上海市科委部分地方院校能力建设项目(13320502100);上海市食品科学与工程一流学科项目(B2-5005-13-0002);国家自然科学基金面上项目(31471608)

摘　　要：随着水产养殖产业的不断发展,水产品越来越受到消费者青睐,人们对水产品品质的要求也逐渐提高。根据近年来国内外相关研究报道,探讨了饲料中不同脂肪源和脂肪水平对养殖水产品感官、营养及风味等品质的影响,并对接下来的研究方向进行展望,以期为水产品饲料配比及品质提升提供理论依据,为水产养殖行业提供有利参考。Aquatic products are becoming more and more popular among consumers with the development of the aquaculture industry, and consumers have expressed an increasing requirement for the quality of aquatic products. According to recent reports, the influence of different dietary lipid sources and levels on the sensory, nutrition and flavor of aquatic products is summarized in this paper, and future research directions are discussed with the aim of providing a theoretical basis for improving dietary collocation and quality of edible aquatic animals and for promoting the development of aquaculture.

关 键 词：水产品 品质 饲料 脂肪源 脂肪水平 

分 类 号：TS201.4[轻工技术与工程—食品科学]