Research Progress in the Processing and Exploitation of Oyster Meat

Oyster is an important edible aquatic product resource and has widely nutritional and pharmaceutical value.The present research status of the processing and exploitation of oyster meat is reviewed here from the following aspects: drying,canning,seasoning processing,fermented beverage processing,the extraction of active peptide,taurine,glycogen and polyunsaturated fatty acids and oyster meat cleanup.Meanwhile,future development directions are explored.