鸡骨的加工利用研究进展  

Research Progress on Processing and Utilization of Chicken Bone

作　　者：谢善慈[1] 徐晓斌 XIE Shanci;XU Xiaobin(Minbei Vocational and Technical College,Nanping 353000,China;Tea and Food College of Wuyi University,Wuyishan 354300,China)

机构地区：[1]闽北职业技术学院,福建南平353000 [2]武夷学院茶与食品学院,福建武夷山354300

出　　处：《食品科技》2024年第6期153-157,共5页Food Science and Technology

基　　金：福建省南平市科技计划项目(N2020Z005)。

摘　　要：鸡骨作为一种常见的鸡肉加工剩余物,其加工利用对于提高资源利用率、降低环境污染具有重要意义。鸡骨富含脂质、蛋白质、必需氨基酸、钙磷等营养成分,可开发成鸡骨油、鸡骨粉、浓缩鸡骨汤、鸡骨素和鸡骨香精基料等一系列产品,使得鸡骨得以高值化利用,提高了鸡骨产品的附加值和市场竞争力。因此,文章从鸡骨的营养价值、加工技术、产品开发等方面综述了近年来鸡骨加工利用的研究进展,旨在为推动鸡骨加工产业的可持续发展提供理论参考。Chicken bones,as a common leftover from chicken processing,are significantly important for improving resource utilization and reducing environmental pollution through processing and utilization.Chicken bone is rich in nutrients such as lipids,proteins,essential amino acids,calcium and phosphorus.It can be developed into a series of products such as chicken bone oil,chicken bone meal,concentrated chicken bone soup,chicken bone essence and chicken bone essence base material,which enables the high value utilization of chicken bone and improves the added value and market competitiveness of chicken bone products.Therefore,this article reviews the research progress on the nutritional value,processing technology,and product development of chicken bones in recent years,aiming to provide theoretical reference for promoting the sustainable development of the chicken bone processing industry.

关 键 词：鸡骨 营养组成 蛋白质 产品开发 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]