Research Progress on the Nutritional Composition, Functional Activities and Processing of Abalone

HE Zhilin; ZHANG Yaxiu; ZENG Jieyu; LÜ Chenhao; LI Pan; DU Bing

doi:10.13386/j.issn1002-0306.2022100057

Volume 44 Issue 15

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(15): 440-450. > DOI: 10.13386/j.issn1002-0306.2022100057

HE Zhilin, ZHANG Yaxiu, ZENG Jieyu, et al. Research Progress on the Nutritional Composition, Functional Activities and Processing of Abalone[J]. Science and Technology of Food Industry, 2023, 44(15): 440−450. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100057.

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Research Progress on the Nutritional Composition, Functional Activities and Processing of Abalone

1.
School of Food Science, South China Agricultural University, Guangzhou 510642, China
2.
Guangzhou Star Cooking Trading Co., Ltd., Guangzhou 510623, China

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Received Date: October 08, 2022
Available Online: June 05, 2023

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Abstract

Abstract

Abalone, which belongs to marine shellfish, is a kind of single-shelled mollusk. Abalone has high nutritional value, and they are considered a good source of protein, trace elements, minerals, lipids, and carbohydrates required by human beings. Bioactive substance from abalone has the pharmacological effects of anticancer, antioxidant, anti-inflammation, anti-coagulant, and regulating glucose and lipid metabolism. However, the research on the active substances contained in abalone is only at the theoretical stage, and their applications in medicinal and health food products are still not fully developed. As fresh abalone is not easy to store and transport, further processing, including drying and freezing, has become the main means to develop abalone-processed products and extend their shelf life. Different processing methods have different effects on the nutritional and active ingredients and muscle structure of abalone, which in turn affect the innovation and breakthrough of abalone processing technology. This article summarizes the nutritional value, functional activity, and mechanism of action of abalone, as well as the current processing status, with a view to providing a theoretical basis for in-depth research applications of abalone, and a comprehensive outlook on the innovative applications of abalone in the food industry.
- abalone,
- functional activity,
- processing technology,
- nutrition composition,
- polysaccharide,
- polypeptide

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References (81)

References

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