对虾副产物的综合加工技术与高值化应用研究进展

王宇晗1; 郭天赋1; 张迪1; 2; 3; 4*; 吉宏武1; 2; 3; 4; 刘书成1; 2; 3; 4

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DOI:10.12161/j.issn.1005-6521.2022.24.028

食品研究与开发:2022,43(24):204-214

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对虾副产物的综合加工技术与高值化应用研究进展

王宇晗1，郭天赋1，张迪1，2，3，4*，吉宏武1，2，3，4，刘书成1，2，3，4^1,2,3,4

(1.广东海洋大学食品科技学院，广东湛江 524088;2.广东省水产品加工与安全重点实验室，广东湛江 524088;3.广东省海洋食品工程技术研究中心，广东湛江 524088;4.水产品深加工广东普通高等学校重点实验室，广东湛江 524088)

Research Progress in Comprehensive Processing Technology and Value-Added Application of Shrimp By-products

WANG Yu-han1，GUO Tian-fu1，ZHANG Di1，2，3，4*，JI Hong-wu1，2，3，4，LIU Shu-cheng1，2，3，4^1,2,3,4

(1.College of Food Science and Technology，Guangdong Ocean University，Zhanjiang 524088，Guangdong，China;2.Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety，Zhanjiang 524088，Guangdong，China;3.Guangdong Provincial Engineering Technology Research Center of Marine Food，Zhanjiang 524088，Guangdong，China;4.Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution，Zhanjiang 524088，Guangdong，China)

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投稿时间：2022-06-30

中文摘要: 对虾在世界水产品市场中占有重要地位。随着国内外对水产品需求的不断增加，对虾的养殖面积和产业规模也不断扩大，使其副产物激增。对虾副产物中虾头、虾壳、虾尾等部分占虾体总质量的40%以上，这些副产物中富含多种生物活性成分，这些活性成分在食品、医药、化工等领域具有广阔的应用前景。该文从甲壳素、虾青素、抗氧化肽等方面综述对虾副产物的综合加工技术与高值化应用现状，并对其未来发展趋势进行展望，旨在进一步提升对虾副产物资源的综合利用潜力，促进我国对虾产业高质量发展。

中文关键词: 对虾副产物功能性成分加工技术高值化应用

Abstract:Shrimps occupy a key position in the global aquatic product market.With the increasing demand for aquatic products at home and abroad，the shrimp breeding area and industrial scale are expanding.Accordingly，the processing by-products of shrimps are increasing rapidly.The processing by-products including head，shell，and tail account for more than 40%of the total shrimp weight.These wastes contain kinds of bioactive components which have broad application prospects in food，medicine，and chemical industries.The comprehensive processing technology and value-added application of chitin，astaxanthin，antioxidant peptides and other components from shrimp by-products were summarized，on the basis of which the development trend of this field was prospected.The review is expected to enhance the comprehensive utilization of shrimp processing by-products and promote the high-quality development of shrimp industry in China.

keywords: shrimp by-products functional components processing technology value-added application

文章编号：202224028 中图分类号： 文献标志码：

基金项目:国家现代农业产业技术体系项目（CARs-48）；广东海洋大学博士启动（060302042107）

作者	单位
王宇晗1，郭天赋1，张迪1，2，3，4*，吉宏武1，2，3，4，刘书成1，2，3，4	1.广东海洋大学食品科技学院，广东湛江 524088；2.广东省水产品加工与安全重点实验室，广东湛江 524088；3.广东省海洋食品工程技术研究中心，广东湛江 524088；4.水产品深加工广东普通高等学校重点实验室，广东湛江 524088

Author Name

Affiliation

WANG Yu-han1，GUO Tian-fu1，ZHANG Di1，2，3，4*，JI Hong-wu1，2，3，4，LIU Shu-cheng1，2，3，4

1.College of Food Science and Technology，Guangdong Ocean University，Zhanjiang 524088，Guangdong，China；2.Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety，Zhanjiang 524088，Guangdong，China；3.Guangdong Provincial Engineering Technology Research Center of Marine Food，Zhanjiang 524088，Guangdong，China；4.Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution，Zhanjiang 524088，Guangdong，China

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