|
|
|
| Research Progress in the Processing and Exploitation of Oyster Meat |
| DUAN Zhen-hua，LIU Xiao-bing |
| 1. College of Food Science and Technology, Hainan University, Haikou 570228, China；
2. Hainan Yedao (Group) Co. Ltd., Haikou 570105, China |
|
|
|
|
Abstract Oyster is an important edible aquatic product resource and has widely nutritional and pharmaceutical value. The present research status of the processing and exploitation of oyster meat is reviewed here from the following aspects： drying, canning, seasoning processing, fermented beverage processing, the extraction of active peptide, taurine, glycogen and polyun- saturated fatty acids and oyster meat cleanup. Meanwhile, future development directions are explored.
|
|
|
|
|
|
|
|
|
|
|
2011, Vol. 25 
