Progress in Comprehensive Utilization of Tilapia Byproducts and Development of New Products
LIN Shao-wei;WANG Qi;WANG Hai-bin
1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
2. Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan 430023, China;
3. Institute of Meat Processing and Safety of Wuhan Polytechnic University, Wuhan 430023, China
Abstract：This article reviewed the recent progress in the utilization of proteins, extraction of fish oil and development of
flavored foods from tilapia byproducts. In addition, future prospects for the utilization of tilapia byproducts are discussed.
This review could provide references for further research.
吝少伟；王琦；王海滨. 罗非鱼副产物综合利用技术研究及产品开发进展[J]. 肉类研究, 2013, 27(10): 33-36.
LIN Shao-wei;WANG Qi;WANG Hai-bin. Progress in Comprehensive Utilization of Tilapia Byproducts and Development of New Products. Meat Research, 2013, 27(10): 33-36.
2013, Vol. 27 
