可食性动物骨的加工利用现状  

Processing and utilization of edible animal bones

作　　者：姜虹宇 司金莎 虞欢欢 杨琴琴 王福伟 王锴 JIANG Hongyu;SI Jinsha;YU Huanhuan;YANG Qinqin;WANG Fuwei;WANG Kai(School of Biological and Chemical Engineering,Chongqing University of Education,Chongqing 400067,China;Collaborative Innovation Center for Lipid Resources and Children′s Daily Chemistry)

机构地区：[1]重庆第二师范学院生物与化学工程学院,重庆400067 [2]重庆第二师范学院脂质资源与儿童日化协同创新中心,重庆400067

出　　处：《畜禽业》2024年第6期38-40,44,共4页Livestock and Poultry Industry

基　　金：重庆市自然科学基金面上项目(cstc2021jcyj-msxmX1124);重庆第二师范学院校级科研项目(KY20230042);重庆第二师范学院启智众创空间大学生创业孵化项目(ZC202113)。

摘　　要：介绍了可食性动物骨的资源利用情况,结合目前国内外的研究进展,重点综述了畜骨、禽骨和鱼骨的加工现状,其中畜骨以猪骨、牛骨以及羊骨为研究对象,禽骨以鸡骨、鸭骨以及鹅骨为研究对象,分别展开叙述,以期为后续研究工作的开展提供一定参考。The resource utilization of edible animal bones was introduced,and the processing status of animal bones,avian bones,and fish bones was reviewed in combination with the research progress at home and abroad.The animal bones studied were pig bones,cow bones,and sheep bones,and the avian bones studied were chicken bones,duck bones,and goose bones.It is concluded that although the animal bones contain a variety of nutrients,the processing and utilization of the animal bones resources are single at present,and the development prospect of bone products is prospected to provide a certain reference for the follow-up research work.

关 键 词：畜骨 禽骨 鱼骨 加工现状 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]