Flesh quality - the role of nutrition

被引:105
作者
Lie, O [1 ]
机构
[1] Directorate Fisheries, Inst Nutr, N-5804 Bergen, Norway
关键词
fish nutrition; product quality;
D O I
10.1046/j.1355-557x.2001.00026.x
中图分类号
S9 [水产、渔业];
学科分类号
0908 ;
摘要
Product quality includes a variety of aspects (Fig. 1), with both biological and nonbiological causes and parameters. Fish nutrition has an important impact on several parameters directly influencing the quality of the fish, such as colour and appearance, smell and taste, texture, nutritional quality, shelf life, and level of contaminants, Further, consumers (market) are becoming more concerned about how the fish are produced, which type of feed ingredients are used and other issues. Authorities in different countries have an increased focus on food safety and traceability of the production from egg to plate (for fish farming). The need for improved knowledge of fish nutrition is therefore of great importance. The present paper presents an overview of the role of fish nutrition on flesh quality.
引用
收藏
页码:341 / 348
页数:8
相关论文
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