鱿鱼内脏的营养价值及综合利用研究进展

我国鱿鱼资源非常丰富,年产量接近40万吨。鱿鱼内脏是鱿鱼加工过程中产生的主要副产物,营养丰富,富含蛋白质、脂肪、牛磺酸和钙、磷等多种微量元素,尤其是呈味氨基酸和多不饱和脂肪酸的含量较高,极具开发利用前景。本文简述了鱿鱼内脏的基本营养组成,并在此基础上分别从蛋白质、脂肪和其他功能性成分三个方面对鱿鱼内脏不同化学组分的研究和利用现状进行了综述,同时对未来的发展趋势和研究方向进行了展望,以期为鱿鱼内脏的进一步综合开发利用和鱿鱼精深加工产业的快速发展提供一定的理论参考。

Research Progress on the Nutritional Value and Comprehensive Utilization of Squid Viscera

The squid resources are abundant in China, and the annual output is close to 0.4 million tons. Squid viscera is the main byproduct of squid processing, and it has high nutritional value. The squid viscera has a great development potentiality because it is rich in protein, fat, taurine, calcium, phosphorous andsome trace elements, and especially the flavor amino acids and polyunsaturated fatty acids. In this paper, the basic composition of squid viscera was firstly described, and then, the research progress on its studies and comprehensive utilization was summarized from the aspects of protein, fat and the other functional constituents. The developing trend was also prospected, and this might provide certain theoretic basis for the further utilization of squid viscera and rapid development of squid deep-processing.