Research progress on nutritional quality and influencing factors related to nutrients in abalone:a review
WANG Teng，ZHAO Xinnan，LIN Yichen，SONG Dongru，HUO Shanqin，XUE Yong，TAN Zhijun，PENG Jixing*
1.Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality，Ministry of Agriculture and Rural Affairs，Yellow Sea Fisheries Research Institute，Chinese Academy of Fishery Sciences，Qingdao 266071，China；2.College of Food Science and Engineering，Ocean University of China，Qingdao 266003，China；3.State Key Laboratory of Mariculture Biobreeding and Sustainable Goods，Yellow Sea Fisheries Research Institute，Chinese Academy of Fishery Sciences，Qingdao 266071，China
Abstract: Abalone is a high-quality seafood with high nutritional and economic value, and rich in high-quality protein, amino acids, polysaccharides, polyunsaturated fatty acids, trace elements, and other nutrients and active ingredients. In recent years, with the increasing demand in the consumer market, the abalone industry has developed rapidly, and has become an important pillar of China’s mariculture industry, in addition to a small amount of culture in Liaoning and Guangdong, Fujian and Shandong are the main places of habitat. At this stage, the improvement of nutritional quality and traits has gradually become an important research direction in abalone culture. In this paper, the relevant research on the nutritional quality components of abalone are summarized, including the basic nutrients, flavors, and functional actives, focusing on the effects of factors such as species, origin, sampling season, culture method, diet and exogenous stresses on the nutritional quality of abalone. Due to the large number of factors and indicators of variation, and the lack of standardized criteria for evaluating the nutritional quality of abalone. It is urgent to carry out systematic research on abalone quality evaluation, as well as the control mechanism of abalone quality by diet, environmental factors, culture method, and processing mode, to provide scientific references for abalone culture, cultivation of new varieties, comprehensive evaluation of abalone quality, and mining of characteristic indices.
王腾, 赵新楠, 林怡辰, 宋冬茹, 霍善琴, 薛勇, 谭志军, 彭吉星. 鲍营养品质及影响因素研究进展[J]. 大连海洋大学学报, 2024, 39(1): 172-.
WANG Teng, ZHAO Xinnan, LIN Yichen, SONG Dongru, HUO Shanqin, XUE Yong, TAN Zhijun, PENG Jixing. Research progress on nutritional quality and influencing factors related to nutrients in abalone:a review. Journal of Dalian Ocean University, 2024, 39(1): 172-.
2024, Vol. 39 
