Chen Bimin, Xu Xiaoqi, Chen Yinji, Xie Hongkai, Zhang Tao, Mao Xiangzhao
College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
College of Food and Light Industry, Nanjing Tech University, Nanjing 211816, China.
Foods. 2024 Nov 25;13(23):3780. doi: 10.3390/foods13233780.
The red swamp crayfish () was introduced from Japan to China in the 1920s. Crayfish are now widely distributed in almost all types of freshwater wetlands, including rice fields, ditches, swamps, lakes, and ponds in most provinces of China, owing to their multi-directional movement, rapid growth, adaptability to the environment, and relatively high fecundity. The delectable taste and high nutritional value of crayfish have made them popular among consumers, leading to the significant development of red swamp crayfish farming in the last two decades. Currently, it represents the largest proportion of commercially farmed freshwater crustaceans in China and has become an integral component of China's aquatic economy. Crayfish are highly valued for their edibility and for their by-products, which have various important uses. This review discusses nutrient composition, active ingredients, safety evaluation, processing and preservation, and comprehensive utilization of crayfish by-products to explore and organize the existing knowledge about crayfish and to promote the growth of the crayfish industry. This comprehensive review aims to provide a basis for the optimal utilization and sustainable development of crayfish resources worldwide.
克氏原螯虾于20世纪20年代从日本引入中国。由于其具有多方向移动、生长迅速、环境适应性强以及繁殖力相对较高的特点，克氏原螯虾目前广泛分布于中国大部分省份几乎所有类型的淡水湿地，包括稻田、沟渠、沼泽、湖泊和池塘。克氏原螯虾美味可口且营养价值高，深受消费者喜爱，这使得过去二十年来克氏原螯虾养殖业得到了显著发展。目前，它在中国商业化养殖的淡水甲壳类动物中占比最大，已成为中国水产经济不可或缺的一部分。克氏原螯虾因其可食用性及其具有多种重要用途的副产品而备受重视。本综述讨论了克氏原螯虾副产品的营养成分、活性成分、安全性评估、加工与保存以及综合利用，以探索和梳理有关克氏原螯虾的现有知识，并促进克氏原螯虾产业的发展。这一全面综述旨在为全球克氏原螯虾资源的优化利用和可持续发展提供依据。
