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食品与发酵工业  2021, Vol. 47 Issue (5): 282-287    DOI: 10.13995/j.cnki.11-1802/ts.025023
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鱼类腥味脱除技术研究进展
胡苑1,2,3, 施文正1,2,3, 卢瑛1,2,3*
1(上海海洋大学 食品学院, 上海, 201306)
2(上海水产品加工及贮藏工程技术研究中心, 上海, 201306)
3(农业部水产品贮藏保鲜质量安全风险评估实验室, 上海, 201306)
Recent advances on deodorization technology of fishy odors
HU Yuan1,2,3, SHI Wenzheng1,2,3, LU Ying1,2,3*
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
2(Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China)
3(Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China)
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摘要 鱼类的丰富营养和鲜美滋味使其成为餐桌上的优先选择, 我国渔业资源丰富, 但鱼类深加工技术却无法解决目前鱼类及其制品中存在的腥味问题, 阻碍了淡水鱼加工产业的发展和新产品的开发。该文综述了淡水鱼类异味脱除的物理(流水暂养法、吸附法和包埋法等)、化学(酸碱盐处理法、抗氧化剂法及臭氧脱腥法等)以及生物(摄食法、酵母法、微生物酶法)方法, 总结了鱼类脱腥技术的优缺点以及未来发展方向。
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胡苑
施文正
卢瑛
关键词:  鱼类异味  鱼类腥味  鱼类异味产生机理  脱腥技术  腥味脱除    
Abstract: China is rich in fishery resources, but the deep processing technology of fish cannot solve the fishy odors problem in fish and its products, and seriously inhibit the development of freshwater aquaculture. This article reviewed the physical methods (short term starvation, adsorption and entrapment etc.), chemical methods (acid-base salt treatment, antioxidant method and ozone deodorization etc.), and biological methods (feeding method, yeast method and microbiological method etc.) for the removing of fishy odors. Moreover, the advantages and disadvantages of deodorization technologies and the trends for future development were also been proposed.
Key words:  fish off-flavor    fishy odor    fishy odors mechanism    deodorization technology    remove odor
收稿日期:  2020-07-11      修回日期:  2020-09-14                发布日期:  2021-03-31      期的出版日期:  2021-03-15
基金资助: 国家重点研发计划项目(2019YFD0902003);南太湖精英计划领军型创新项目“淡水鱼的高品质、营养健康方便食品开发及其产业化”
作者简介:  硕士研究生(卢瑛教授为通讯作者, E-mail:y-lu@shou.edu.cn)
引用本文:    
胡苑,施文正,卢瑛. 鱼类腥味脱除技术研究进展[J]. 食品与发酵工业, 2021, 47(5): 282-287.
HU Yuan,SHI Wenzheng,LU Ying. Recent advances on deodorization technology of fishy odors[J]. Food and Fermentation Industries, 2021, 47(5): 282-287.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025023  或          http://sf1970.cnif.cn/CN/Y2021/V47/I5/282
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