摘要
中国淡水养殖渔业已经由数量发展时期转入以食用质量保障为目标导向的高质量发展时期。淡水鱼的食用质量包括风味质量、营养质量、加工质量和安全质量等内容,养殖过程的水质生物调控技术是限制鱼体土腥味等致嗅物质低于嗅觉阈值的关键。新型功能饲料的开发与应用调控淡水鱼肌肉质量的关键是以饲料油脂品质控制和差异化应用为核心内容。在养殖后期通过一定的技术处理可以提升淡水鱼的食用风味质量和肌肉质构质量。以提升淡水鱼食用质量为目标,养殖过程控制和新型功能饲料的开发需要不同技术的集成和创新,这也是我国淡水养殖渔业高质量发展的技术基础。
China′s freshwater aquaculture fishery has shifted from the period of quantitative development to the period of high-quality development,which is oriented to the goal of ensuring food quality.The edible quality of freshwater fish includes flavor quality,nutrition quality,processing quality and safety quality,etc.The biological control technology of cultivation water in the breeding process is the key to limit the odor-causing substances such as the fishy smell below the sensory threshold.The development and application of new functional feeds is the key to regulatle the muscle quality of freshwater fish,of which the quality control and differentiated application of feed oil are the core contents.The edible flavor quality and muscle texture quality of freshwater fish can be improved by certain technical treatment in the later stage of culture.With the goal of improving the edible quality of freshwater fish,the control of aquaculture process and the development of new functional feeds require the integration and innovation of different technologies,which are also the technical basis for the high-quality development of freshwater aquaculture fisheries in China.
作者
叶元土
YE Yuantu(School of Biology&Basic Medical Sciences,Soochow University,Key Laboratory of Aquatic Animal Nutrition,Jiangsu,Jiangsu Suzhou 215123,China)
出处
《饲料工业》
CAS
北大核心
2022年第10期1-11,共11页
Feed Industry
关键词
土腥味
肌肉质构
生物制剂
功能饲料
淡水鱼
earthy smell
muscle texture
biological preparation
functional feed
freshwater fish
