Recent advances on deodorization technology of fishy odors

  • HU Yuan ,
  • SHI Wenzheng ,
  • LU Ying
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  • 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)

Received date: 2020-07-11

  Revised date: 2020-09-14

  Online published: 2021-03-31

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.

Cite this article

HU Yuan , SHI Wenzheng , LU Ying . Recent advances on deodorization technology of fishy odors[J]. Food and Fermentation Industries, 2021 , 47(5) : 282 -287 . DOI: 10.13995/j.cnki.11-1802/ts.025023

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