The progress on flavor deterioration mechanism of aquatic products during storage
YIN Yiming1, XU Yongxia1*, ZHANG Chaomin1, LI Xuepeng1, LI Qiuying1, XIE Jing2, LI Jianrong1*
1(College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China) 2(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
Abstract: Aquatic products have not only high nutritional value but also a delicious taste and unique flavor. However, with the decrease of freshness during storage, the flavor components changed and the unique flavor of aquatic products decreased. Meanwhile, the fishy odor gradually increased and the flavor quality deteriorated. In this paper, the characteristics of flavor composition of fish and other aquatic products, and the mechanism of flavor deterioration during storage were reviewed. The effects of protein, lipid and microorganism on the flavor quality of aquatic products during storage were deeply explored, which aimed to provide a theoretical basis for the regulation of flavor quality of aquatic products during storage.
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