鱼类加工副产物的食用化及其在鱼肉重组制品中的应用

在鱼类加工过程中会产生大量的副产物，其中具有多种生物活性物质，如胶原蛋白、明胶、甲壳素、脂肪酶、蛋白酶及生物活性多肽等。本文介绍了鱼类加工副产物的营养保健功能和风味特征，列举了常见副产物的基本营养成分和氨基酸组成，并系统归纳了具体副产物中含有的生物活性成分，同时概括了鱼肉重组制品的分类及其重组技术，综述了副产物在鱼肉重组制品中的应用现状，并结合实际展望了鱼类加工副产物的发展与应用前景。以期为高效利用鱼类加工产生的副产物提供借鉴，并为其进一步开发利用提供有益参考。

Application of Edible Fish Byproducts in Restructured Fish Products

During fish processing, great amounts of byproducts are generated, including a variety of bioactive substances, such as collagen, gelatin, chitin, lipase, protease and bioactive peptides. This paper describes the nutritional and health benefits and flavor characteristics of fish byproducts and outlines the nutritional composition and amino acid composition of common byproducts. The bioactive components of some specific fish byproducts are summarized and the classification of restructured fish products and fish restructuring technology are presented. Furthermore, the current status of the application of fish byproducts in restructured fish products is illustrated and future prospects for the development and application of fish byproducts are discussed. This review is expected to provide useful information for the development and utilization of fish byproducts.