鱼肉品质评价及改善研究进展  

Research Progress on Fish Quality Evaluationand Improvement

作　　者：冉鹏程 赵松龄 李选凯 刘巧[2] 赵柳兰[2] 杨淞[2] RAN Pengcheng;ZHAO Songling;LI Xuankai;LIU Qiao;ZHAO Liulan;YANG Song(Aquatic and Fishery Bureau of Tongjiang County,Bazhong City,Sichuan Province,Bazhong,Sichuan 636700,China;College of Animal Science and Technology,Sichuan Agricultural University,Chengdu,Sichuan 611130,China)

机构地区：[1]通江县水产渔政局,四川巴中636700 [2]四川农业大学动物科技学院,四川成都611130

出　　处：《水产养殖》2023年第6期14-19,共6页Journal of Aquaculture

摘　　要：简述了鱼肉品质的概念,介绍了鱼肉品质评价指标,包括感官指标、技术指标。从品种选育、环境调控、养殖模式优化、饲料及饲料添加剂等方面,分析了鱼肉品质改善途径。指出,目前尚未建立系统的评价鱼肉质量的指标与方法,国内的一些研究多限于肌肉成分的分析,其水平也远远落后于对畜禽肉质的研究。提出,应该根据水产动物自身的特点,建立适合水产动物肉质的研究方法和相应的检测标准。The concept of fish quality was briefly defined,and the evaluation indexes of fish quality were introduced,including sensory indexes and technical indexes.Also,several methods were analyzed to improve fish quality,including the fish breeding,environmental regulation,cultured mode optimization,feed and feed additives.It is pointed out that there is no systematic index and method for evaluating fish meat quality.Some domestic studies are limited to the analysis of muscle composition,and their level is far behind the research of livestock and poultry meat quality.Therefore,it is necessary to establish research methods and corresponding detection standards suitable for aquatic animal meat quality according to the characteristics of aquatic animals.

关 键 词：鱼肉品质 评价指标 改善途径 

分 类 号：S964[农业科学—水产养殖] TS254.7[农业科学—水产科学]