鲟营养组成、高值化加工利用及质量安全研究进展

Research progress on nutrition composition, high threshold processing technology and quality safety of sturgeon

摘要: 鲟（Acipenser）是中国冷水水域重要的养殖鱼类，近年来养殖产量逐年增加。由于缺乏全面系统的鲟高值化加工利用技术，中国鲟消费长期以幼鱼鲜食为主。文章详细论述鲟鱼卵、鲟肉的营养与风味特征，阐明鲟高值化加工利用技术、质量安全及原产地鉴别技术现状，对鲟产业发展趋势进行展望，旨在为中国鲟产业的健康发展提供参考。

Abstract: The production of sturgeon (Acipenser) which is an important farmed fish in Chinas cold waters increases year by year. Due to the lack of comprehensive system of high threshold processing technology, the sturgeon consumption in China has been mainly larval fresh food for a long time. The paper summarizes the nutrition and flavors of sturgeon roe and meat, discusses the researches on high threshold processing technology, safety control and identification of origin status quo for sturgeon, predicts the developmental trend of sturgeon industry to provide references for healthy development of Chinas sturgeon industry.