综述与专题评论

鱼制品腥味产生机制及调控措施研究进展

  • 吴静 ,
  • 黄卉 ,
  • 李来好 ,
  • 杨贤庆 ,
  • 郝淑贤 ,
  • 魏涯 ,
  • 李春生
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  • 1 (中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,广东省渔业生态环境重点实验室,广东 广州, 510300)
    2 (浙江海洋大学 食品与医药学院,浙江 舟山, 316022)
    3 (广东顺欣海洋渔业集团有限公司,广东 阳江, 529800)
硕士研究生(李来好研究员为通讯作者,E-mail: laihaoli@163.com)。

收稿日期: 2018-11-12

  网络出版日期: 2020-02-10

基金资助

国家自然科学基金(31601533);国家现代农业(特色淡水鱼)产业技术体系建设专项(CARS-46);“扬帆计划”引进创新创业团队专项资助(2015YT02H109);广州市珠江科技新星专项(201710010167)

Review on the formation and regulation of the fishy odor in fish products

  • WU Jing ,
  • HUANG Hui ,
  • LI Laihao ,
  • YANG Xianqing ,
  • HAO Shuxian ,
  • WEI Ya ,
  • LI Chunsheng
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  • 1 (Key Lab of Fishery Ecology and Environment, Guangdong Province, Key Lab of Aquatie Product Processing,Ministry of Agriculture, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300,China)
    2 (College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China)
    3 (Guangdong Shunxin Marine Fishery Group Co., Ltd., Yangjiang 529800, China)

Received date: 2018-11-12

  Online published: 2020-02-10

摘要

鱼制品肉质鲜美,风味独具,营养价值高,是优质蛋白的重要来源。长久以来,腥味一直是限制鱼制品的开发与推广的主要问题之一。全面地了解腥味的来源及调控措施对高品质鱼制品的发展具有重要的意义。基于此,该文对腥味物质的产生机制及调控措施进行了综述,并分析了这些措施通过降解腥味物质、抑制生化反应、杀死微生物、破坏腥味物质与蛋白的交联作用等方式以去除腥味或抑制腥味形成的可能机理,旨在为提高鱼制品风味及开发高品质鱼制品提供参考依据。

本文引用格式

吴静 , 黄卉 , 李来好 , 杨贤庆 , 郝淑贤 , 魏涯 , 李春生 . 鱼制品腥味产生机制及调控措施研究进展[J]. 食品与发酵工业, 2019 , 45(24) : 254 -261 . DOI: 10.13995/j.cnki.11-1802/ts.019303

Abstract

A delicacy rich in nutrition, fish is an important source of high-quality protein. However, the unpleasant fishy odor has long been a major constraint for the development and increased consumption of fish products. A comprehensive understanding of the source and control measures is of key significance for the development of high-quality fish products. For this purpose, the present study has reviewed the formation mechanism and control measures of formation of fishy odor and regulation, analyzing possible mechanisms to eliminate or inhibit the fishy odor through odor degradation, biochemical reaction inhibition, microbial inactivation and inhibition of cross-linking reaction between fishy substances and protein, etc., aiming at providing reference for flavor improvement and development of high-quality fish products.

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