Chen Rui, Liu Zhe, Wang Jinze, Jin Wengang, Abdu Hassan Idris, Pei Jinjin, Wang Qi, Abd El-Aty A M
Shaanxi Province Key Laboratory of Bioresources, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, China.
State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
Front Nutr. 2022 Nov 14;9:1024309. doi: 10.3389/fnut.2022.1024309. eCollection 2022.
Sturgeons are a type of subcold water fish distributed in eastern Europe, on both sides of the North Pacific, in eastern Asia, in western North America, and on the east coast of North America. Its production capacity is strong, and it is easy to breed. However, the sturgeon industry has the problems of a single product structure, a short industrial chain and poor market sales. In this context, developing the sturgeon industry is crucial to research the nutritional value of sturgeon processing byproducts and developing diversified products. Therefore, this paper summarizes the research on the nutritional value of sturgeon processing byproducts and the current situation of processing and utilization over the past 10 years. First, CiteSpace visual analysis software and the bibliometric analysis platform were used to analyze the status of sturgeon research. The Web of Science (WOS) database was used as the literature source to fit the keywords of sturgeon literature in the past ten years. After excluding the two keywords sturgeon and sturgeon meat, the relevant literature is analyzed and sorted, focusing on the literature in the last five years. Second, a comprehensive and in-depth review (sturgeon, processing, byproducts as the keywords to search Google Scholar and Web of Science) was conducted on the research of the nutritional components contained in sturgeon and the processing of nutritional components in byproducts to provide a reliable reference for the research and processing of the sturgeon industry.
鲟鱼是一种亚冷水性鱼类，分布于东欧、北太平洋两岸、东亚、北美西部以及北美东海岸。其生产能力强，易于养殖。然而，鲟鱼产业存在产品结构单一、产业链短和市场销售不佳等问题。在此背景下，发展鲟鱼产业对于研究鲟鱼加工副产物的营养价值并开发多元化产品至关重要。因此，本文总结了过去10年关于鲟鱼加工副产物营养价值以及加工利用现状的研究。首先，使用CiteSpace可视化分析软件和文献计量分析平台对鲟鱼研究状况进行分析。以Web of Science（WOS）数据库作为文献来源，对过去十年鲟鱼文献的关键词进行拟合。在排除“鲟鱼”和“鲟鱼肉”这两个关键词后，对相关文献进行分析和整理，重点关注近五年的文献。其次，以“鲟鱼、加工、副产物”作为关键词，在谷歌学术和Web of Science上进行全面深入的综述，以对鲟鱼所含营养成分以及副产物中营养成分的加工研究进行梳理，为鲟鱼产业的研究和加工提供可靠参考。
