Abstract

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.

摘要

肌间骨 (IBs) 是亚洲鲤鱼的共同特征。摄入的 IB 和其他鱼骨碎片与健康并发症有关，并且一直是消费者的一个重要担忧。亚洲鲤鱼多骨，其关于 IB 的安全性是一个热门话题，促使人们对从鱼产品中消除 IB 的可能方法进行广泛研究。对 IBs 的研究正在进行中，涵盖了许多方面，包括它们的形成、形态、计数、进化、蛋白质组和基因功能。消除鲤鱼产品中 IB 的加工技术已成为另一个热门话题。现有文献表明，可以通过有效应用加工技术来立即解决与 IB 相关的健康威胁。因此，本文旨在回顾亚洲鲤鱼中 IB 的形成和形态，强调 IB 对消费者健康的影响。该评论还深入研究了减轻 IB 对消费者健康威胁的加工技术，以及它们如何为不愿食用亚洲鲤鱼的消费者提供急需的缓解。