牡蛎资源的产业现状与食品加工研究进展  

Current Industrial Status and Development and Utilization of Oyster Resources

作　　者：杨志伟 解万翠 YANG Zhiwei;XIE Wancui(College of Marine Science and Biological Engineering,Qingdao University of Science&Technology,Qingdao,Shandong 266042,China;Qingdao Citsource Food Science&Technology Co.,Ltd.,Qingdao,Shandong 266108,China)

机构地区：[1]青岛科技大学海洋科学与生物工程学院,山东青岛266042 [2]青岛中信源食品科技有限公司,山东青岛266108

出　　处：《农产品加工》2023年第5期73-77,共5页Farm Products Processing

基　　金：山东省重点研发计划项目(2017GHY15127-1)。

摘　　要：牡蛎是我国重要的经济贝类资源,产量大、分布广,营养成分丰富,味道鲜美,深受大众喜爱。概述牡蛎资源分布情况,分析食品行业中基于鲜食、休闲食品和调味品等加工中的利用,探讨新型牡蛎食品开发中的发酵、酶解等新技术。另外,牡蛎中丰富的生物活性成分,如活性肽、活性脂质与活性多糖,已被逐步分离并加以利用,其保鲜技术也在不断提高,但仍有较大的发展空间,指出未来牡蛎资源开发利用的新方向。Oyster,as one sorts of shellfish resource with high economic benefits,distributed widely in Chinese sea area with high production.Compared with snack food and condiment being the main direction of oyster processing,the novel food made by oyster was kept on developing,however,flesh oyster was also a common way of enjoying this delicious food.Bioactive components from oyster have been extracted gradually and would had application in the future.The technology of oyster's storage was still on the way of development,it would become more and more perfect sooner.According to the situation of the distribution on oyster resource and industries,the new direction of exploitation and application of the resource would been shown in this review.

关 键 词：牡蛎 发酵 酶解 生物活性成分 

分 类 号：F207[经济管理—国民经济]