食品与发酵工业 >

2022 , Vol. 48 >Issue 23: 344 - 351

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032165

综述与专题评论

海参加工产品开发现状及研究进展

  • 刘东竹 ,
  • 于笛 ,
  • 郑杰 ,
  • 刘雨曦 ,
  • 傅志宇 ,
  • 李龙 ,
  • 孟楠 ,
  • 方梓蓥 ,
  • 宋志远
展开
  • 1(大连海洋大学 食品科学与工程学院,辽宁 大连,116023)
    2(辽宁省海洋水产科学研究院,辽宁 大连,116023)
    3(辽宁省水产品分析检验及加工技术科技服务中心,辽宁 大连,116023)
    4(辽宁省水产品加工及综合利用重点实验室,辽宁 大连,116023)
第一作者：硕士研究生(宋志远讲师为通信作者,E-mail:songzhiyuan@dlou.edu.cn)

收稿日期: 2022-04-28

  修回日期: 2022-06-04

  网络出版日期: 2023-01-05

基金资助

辽宁省教育厅面上项目(LJKZ0716);辽宁省农业科技重大专项(2020JH1/10200001);大连市科技创新基金计划项目(2019J12SN61);辽宁省农业科学院农业绿色高质量发展专项(2021HQ1917);辽宁省农业科学院揭榜挂帅项目(2022XTCX0504004)

收起

Development status and research progress of sea cucumber processing products

  • LIU Dongzhu ,
  • YU Di ,
  • ZHENG Jie ,
  • LIU Yuxi ,
  • FU Zhiyu ,
  • LI Long ,
  • MENG Nan ,
  • FANG Ziying ,
  • SONG Zhiyuan
Expand
  • 1(College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China)
    2(Liaoning Ocean and Fisheries Science Research Institute, Dalian 116023, China)
    3(Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre, Dalian 116023, China)
    4(Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian 116023, China)

Received date: 2022-04-28

  Revised date: 2022-06-04

  Online published: 2023-01-05

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摘要

海参营养价值和药用价值极高,富含氨基酸、脂肪酸、维生素以及多糖、皂苷、胶原蛋白和脑苷酯等多种活性物质,具有抗氧化、抗肿瘤、抗凝血和调节机体免疫力等多种生理功效。海参加工产品备受消费者青睐,市场前景广阔。文章在阐述海参营养价值和生理功效的基础上,对海参加工产品的开发现状和研究进展进行了系统综述。同时,归纳和总结了海参加工产业发展过程中存在的问题,并对产业未来可能的发展战略进行了展望,以期为海参精深加工产业的发展提供理论参考。

关键词： 海参; 深加工; 营养成分; 开发现状; 发展战略

本文引用格式

刘东竹 , 于笛 , 郑杰 , 刘雨曦 , 傅志宇 , 李龙 , 孟楠 , 方梓蓥 , 宋志远 . 海参加工产品开发现状及研究进展[J]. 食品与发酵工业, 2022 , 48(23) : 344 -351 . DOI: 10.13995/j.cnki.11-1802/ts.032165

Abstract

Sea cucumber has high nutritional and medicinal value, and it is rich in amino acids, fatty acids, vitamins, polysaccharides, saponin, collagen, cerebroside and other functional components, which show great antioxidant, antitumor, anticoagulant, immune regulatory and other physiological functions. Sea cucumber processing products have been favored by consumers and exhibit broad market prospects. The nutritional value and physiological functions were firstly summarized, and then the development status and research progress of sea cucumber processing products were systematically reviewed. Meanwhile, the problems that existed in the development of the sea cucumber processing industry were generalized, and the possible development strategy of the industry in the future prospected. The above results could provide a certain theoretical reference for the development of the sea cucumber deep processing industry.

Key words： sea cucumber; deep processing; nutritional components; development status; development strategy

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