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投稿时间：2024-11-15
投稿时间：2024-11-15
中文摘要: 卤虫（Artemia）因其营养价值高、休眠卵储存和孵化方便等原因，成为鱼类和甲壳类幼体理想的开口饵料，广泛应用于水产育苗和养殖领域。此外，卤虫也可作为食品原料，其蛋白质含量丰富，富含不饱和脂肪酸等营养物质，在全球多地有饮食传统。然而，卤虫目前暂未列入新食品原料目录，其作为食品原料的应用受到限制。为进一步挖掘卤虫在食品领域的开发潜力，研判其作为新食品原料的可行性，该文采用文献分析法、演绎分析法等方法，综述卤虫在营养价值、食用安全性和品系特性等方面的研究进展，总结分析卤虫作为新食品原料的可行性，并展望卤虫在食品领域的研究前景，以期为卤虫资源在食品领域的进一步开发利用提供参考。
Abstract:Artemia， due to its high nutritional value and the convenience of storing and hatching dormant eggs， serves as an ideal first feed for fish and crustacean larvae and has been widely used in aquatic seedling and aquaculture fields. In addition， Artemia is utilized as a food ingredient， with rich protein content， unsaturated fatty acids， and other nutrients and is widely consumed in various regions worldwide. However， Artemia is not currently included in the regulatory list of new food ingredients， which restricts their application as a food resource. To further explore the application potential of Artemia in the food industry and evaluate its feasibility as a new food ingredient， this study employed methods such as literature review and deductive analysis.Research progress on Artemia was reviewed， with a focus on its nutritional value， safety for consumption， and strain-specific characteristics. The feasibility of Artemia as a new food ingredient was analyzed， and its future applications in the food industry were discussed， aiming to provide a reference for the further development and utilization of Artemia resources in the food industry.
keywords: Artemia new food ingredient food resource feasibility nutritional value safety for consumption
文章编号：202507026 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2024YFD2401604）；青岛市关键技术攻关及产业化示范类项目（24-1-3-hygg-25-hy）；山东省虾蟹产业技术体系建设任务项目（SDAIT-13-01）
| 作者 | 单位 |
| 姜晓东1，2，王颖1，2 *，张帅中1，2，李红艳1，2，仲晨1，2，王友红1，2 | 1.山东省海洋科学研究院， 山东 青岛 266104；2.青岛市水产生物品质评价与利用工程研究中心，山东 青岛 266104 |
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