缢蛏营养品质及其影响因素研究进展  

Research Progress of Nutritional Quality and Influencing Factors of Sinovovacula constricta

作　　者：宣晓婷 钟建永 尚海涛 王海金 林旭东 崔燕 朱麟 XUAN Xiaoting;ZHONG Jianyong;SHANG Haitao;WANG Haijin;LIN Xudong;CUI Yan;ZHU Lin(Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Sciences,Ningbo 315400,China;Changjie Town Government,Ninghai County,Ningbo 315601,China;College of Biological and Environmental Science,Zhejiang Wanli University,Ningbo 315400,China)

机构地区：[1]宁波市农业科学研究院农产品加工研究所,浙江宁波315400 [2]宁波市宁海县长街镇人民政府,浙江宁波315601 [3]浙江万里学院生物与环境学院,浙江宁波315400

出　　处：《保鲜与加工》2025年第2期144-149,共6页Storage and Process

基　　金：宁波市农业科学研究院院长基金项目(2024NKYP005);宁海县“一镇一品”共富示范区建设项目(宁农[2023]261号);宁波市公益类科技计划项目(2022S153)。

摘　　要：缢蛏作为典型的广温广盐、埋栖型双壳贝类,具有较高的营养价值和独特的风味,深受消费者喜爱。近年来,缢蛏的营养功能成分挖掘与开发成为研究热点。基于缢蛏的营养物质、风味与滋味特性及影响品质的主要因素等方面,对目前国内外相关研究进展进行了综述,以期为深入开展缢蛏营养品质的评价与挖掘工作提供参考。Sinonovacula constricta,as a typical bivalve mollusk with wide temperature and salinity adaptability and a buried life style,has relatively high nutritional value and distinctive flavor,and is deeply loved by consumers.In re-cent years,the exploration and development of nutritional and functional components of Sinonovacula constricta have become a research hotspot.Based on aspects such as nutrients,flavor and taste characteristics,and main factors influ-encing quality,a review of the current research progress on Sinonovacula constricta at home and abroad has been conducted,with the aim of providing a reference for the in-depth evaluation and exploration of the nutritional quality of Sinonovacula constricta.

关 键 词：缢蛏 营养 风味 影响因素 

分 类 号：S98[农业科学—捕捞与储运]