Recent Advances in Research on Nutritional Value and Processing of Freshwater Mussel Meat
ZHOU Dan;WEN Lian-kui;DONG Zhou-yong;ZHOU Ya-jun
1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China;
2. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China
Abstract：The nutritional value and chemical composition of freshwater mussel meat are summarized in this paper. This review highlights the current status of research on mussel meat processing and points out some major problems existing in the development of mussel meat products in China. Moreover, future prospects of freshwater mussel meat processing are discussed. This paper is expected to provide references for processing mussel meat in depth and developing new mussel meat products.
周丹；连奎；董周永；周亚军. 河蚌肉的营养价值与加工研究进展[J]. 肉类研究, 2014, 28(9): 22-25.
ZHOU Dan;WEN Lian-kui;DONG Zhou-yong;ZHOU Ya-jun. Recent Advances in Research on Nutritional Value and Processing of Freshwater Mussel Meat. Meat Research, 2014, 28(9): 22-25.
2014, Vol. 28 
