文献类型： 外文期刊
作者： Mubango, Elliot 1 ; Tavakoli, Samad 1 ; Liu, Yueyue 1 ; Zheng, Yanyan 2 ; Huang, Xinrou 1 ; Benjakul, Soottawat 3 ; Yuqing, Tan 1 ; Luo, Yongkang 1 ; Hong, Hui 1 ;
作者机构： 1.China Agr Univ, Beijing Lab Food Qual & Safety, Coll Food Sci & Nutr Engn, 17 East Qinghua Rd, Beijing, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing, Peoples R China
3.Prince Songkla Univ, Int Ctr Excellence Seafood Sci & Innovat ICE SSI, Fac Agroind, Hat Yai, Thailand
关键词： Asian carp; intermuscular bone; health threat; pickling; deboning
期刊名称：REVIEWS IN FISHERIES SCIENCE & AQUACULTURE （ 影响因子：10.405； 五年影响因子：9.272 ）
ISSN： 2330-8249
年卷期：
页码：
收录情况： SCI
摘要： Intermuscular bones (IBs) are a common characteristic of Asian carp. Ingested IBs and other fishbone fragments are associated with health complications and have remained a significant concern among consumers. Asian carp are bony, and their safety concerning IBs is a hot topic, prompting extensive research on possible ways of eliminating IBs from fish products. The research on IBs is ongoing and has covered many facets, including their formation, morphology, counts, evolution, proteome, and gene function. Processing technologies to eliminate IBs in carp products have become another trending subject. The available literature revealed that immediate solutions to the health threats associated with IBs could be through the effective application of processing technologies. Thus, this paper seeks to review the formation and morphology of IBs in Asian carp, emphasizing the implications of IBs on the health of consumers. The review also delves into the processing technologies that lessen the health threats of IBs to consumers and how they can provide the much-needed relief to consumers who are reluctant to consume Asian carp.
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