Current status of research on golden pomfret processing and high-value utilization of by-products

Authors

TU Yuchen, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524088 , China
LIN Haisheng, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524088 , China;Guangdong Key Laboratory of Aquatic Products Processing and Safety , Zhanjiang , Guangdong 524088 , China;Key Laboratory of Aquatic Products Deep Processing of Guangdong Universities , Zhanjiang , Guangdong 524088 , China;National Research and Development Branch Center for Shellfish Processing Technology (Zhanjiang ), Zhanjiang , Guangdong 524088 , China;South China Sea Biological Resources Development and Utilization Collaborative Innovation Center , Zhanjiang , Guangdong 524088 , ChinaFollow
GAO Jialong, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524088 , China;Guangdong Key Laboratory of Aquatic Products Processing and Safety , Zhanjiang , Guangdong 524088 , China;Key Laboratory of Aquatic Products Deep Processing of Guangdong Universities , Zhanjiang , Guangdong 524088 , China;National Research and Development Branch Center for Shellfish Processing Technology (Zhanjiang ), Zhanjiang , Guangdong 524088 , China;South China Sea Biological Resources Development and Utilization Collaborative Innovation Center , Zhanjiang , Guangdong 524088 , China
ZHONG Saiyi, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524088 , China;Guangdong Key Laboratory of Aquatic Products Processing and Safety , Zhanjiang , Guangdong 524088 , China;Key Laboratory of Aquatic Products Deep Processing of Guangdong Universities , Zhanjiang , Guangdong 524088 , China;National Research and Development Branch Center for Shellfish Processing Technology (Zhanjiang ), Zhanjiang , Guangdong 524088 , China;South China Sea Biological Resources Development and Utilization Collaborative Innovation Center , Zhanjiang , Guangdong 524088 , China

Corresponding Author(s)

林海生（1985—），男，广东海洋大学副教授，博士。E-mail：haishenglin@163.com

Abstract

Trachinotus ovatus is one of the main marine economic fish species in the South China sea,which is delicious and with high nutritional value.With the rapid development of culture technology,the output of golden pomfret is increasing in recent years.Its healthy circulation,fresh preservation and deep processing are of great significance to the healthy and sustainable development of the industry.This review summarized the current status of comprehensive processing and utilization technology of T.ovatus,including keep alive technology,low temperature preservation technology,non thermal processing technology,surimi processing technology,canning technology,pickling and smoking processing technology,and high value processing products of golden pomfret protein,prepared food,and high -value utilization of by -products (fish head,fish bone,visceral protease,fish oil,and collagen ).The shortcoming of all aspects and the direction of future development are also discussed.

Publication Date

2-18-2025

First Page

190

Last Page

196

DOI

10.13652/j.spjx.1003.5788.2024.80270

Recommended Citation

Yuchen, TU; Haisheng, LIN; Jialong, GAO; and Saiyi, ZHONG (2025) "Current status of research on golden pomfret processing and high-value utilization of by-products," Food and Machinery: Vol. 40: Iss. 8, Article 26.
DOI: 10.13652/j.spjx.1003.5788.2024.80270
Available at: https://www.ifoodmm.cn/journal/vol40/iss8/26

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