金枪鱼的加工利用技术研究进展

金枪鱼是一种重要的海洋食物资源,日本、欧美是其主要的消费市场.在我国,随着人民生活水平的提高,以金枪鱼为代表的大洋性深海鱼类深受青睐,逐渐出现在广大老百姓的餐桌上.但目前我国的金枪鱼加工利用水平落后.为了促进我国金枪鱼加工利用技术的研究,本文分别就金枪鱼肉的营养价值和肉质特性、冷冻加工、超高压加工、罐头加工、鱼松加工、寡肽的提取、多不饱和脂肪酸提取、鱼油提取和鱼肉中组胺在加工贮藏过程中的变化等方面综述了金枪鱼的加工利用技术研究现状,并对金枪鱼的加工利用发展方向进行了探讨.

A Review of Technologies for Processing and Utilization of Tuna

Tuna is an important marine food source and consumed mostly in Japan, Europe and the United States. In China,with the improvement of people’s standards of living, deep-sea fish species such as tuna become popular with consumersand have been served on Chinese dining tables. Currently, China is still backward in tuna processing and utilization. Thispaper reviews the current situation of research on tuna processing and utilization such as characterization of nutritive valueand meat quality traits, freezing, ultra-high pressure processing, canned tuna production, tuna floss production, extractionof natural ingredients from tuna including oligo-peptide, polyunsaturated fatty acids and fish oil, and control of histamineformation during processing and storage. Moreover, future directions in tuna processing and utilization are discussed. Thispaper may contribute to promote technological progress in this field.