Research progress on detection and removal methods of fishy substances in livestock and poultry meat

LIU Chunjie; ZHANG Tao; ZENG Zhiguo; SHANG Yongbiao

doi:10.13995/j.cnki.11-1802/ts.032821

Food and Fermentation Industries >

2023 , Vol. 49 >Issue 14: 338 - 345

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032821

Research progress on detection and removal methods of fishy substances in livestock and poultry meat

LIU Chunjie ,
ZHANG Tao ,
ZENG Zhiguo ,
SHANG Yongbiao

Expand

1(College of Food Science, Southwest University, Chongqing 400715, China)
2(Fengdu County Service Center for Beef Cattle Industry Development, Chongqing 408200, China)
3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2022-06-28

Revised date: 2022-08-01

Online published: 2023-08-30

Fold

Abstract

Livestock and poultry meat is the main component of animal food consumption in China, including pork, beef, mutton, chicken, duck, and goose, rabbit meat, etc. Livestock and poultry meat usually has a certain fishy taste, if it is not processed properly, it will affect the quality of the product and thus affect the acceptance of the product by consumers. Previous research on fishy substances has mainly focused on the field of aquatic processing, and in recent years, the research on fishy substances in livestock and poultry meat has also attracted more and more attention. In this paper, the main components and contents of fishy substances in different livestock and poultry meats, the detection methods and removal methods of fishy substances were reviewed to provide a reference for subsequent research on livestock and poultry meat, and also provide scientific guidance on how to reduce the fishy taste during the processing of livestock and poultry meat.

Key words： livestock and poultry meat; fishy substances; detection methods; de-fishy method

Cite this article

LIU Chunjie , ZHANG Tao , ZENG Zhiguo , SHANG Yongbiao . Research progress on detection and removal methods of fishy substances in livestock and poultry meat[J]. Food and Fermentation Industries, 2023 , 49(14) : 338 -345 . DOI: 10.13995/j.cnki.11-1802/ts.032821

References

[1] 黄铭逸, 李藏兰, 郑江霞.畜禽产品风味与评价技术的研究进展[J].中国畜牧杂志, 2020, 56(7):12-17.
HUANG M Y, LI C L,ZHENG J X.Research progress on flavors of animal products and the evaluation[J].Chinese Journal of Animal Science, 2020, 56(7):12-17.
[2] 黄春红, 冷瑞丹.肉类食品中典型异味物质研究进展[J].肉类研究, 2020, 34(3):88-93.
HUANG C H,LENG R D.A Rewiew of studies on typical off-flavor substances in fish and meat[J].Meat Research, 2020, 34(3):88-93.
[3] 周振金. 肉用公猪膻味物质及攻击行为的调控研究[D].南京:南京农业大学, 2015.
ZHOU Z J.Study on the regulation of odor substances and aggressive behavior of meat boars[D].Nanjing:Nanjing Agricultural University,2015.
[4] 徐梓焓, 舒畅, 罗中魏, 等.响应面法优化HS-SPME-GC-MS法检测猪肉中挥发性风味物质[J].食品工业科技, 2021, 42(6):252-259.
XU Z H, SHU C, LUO Z W, et al.Optimization of the HS-SPME-GC-MS technique for determination of volatile flavor compounds in pork by response surface methodology[J].Science and Technology of Food Industry, 2021, 42(6):252-259.
[5] TAKAKURA Y, SAKAMOTO T, HIRAI S, et al.Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis[J].Meat Science, 2014, 97(1):27-31.
[6] 潘晓倩, 张顺亮, 李素, 等.吹扫/捕集-热脱附-气相色谱-质谱联用法分析不同解冻温度对牛肉风味品质的影响[J].肉类研究, 2019, 33(1):60-65.
PAN X Q, ZHANG S L, Ll S, et al.Effect of different thawing temperatures on the flavor quality of frozen beef as analyzed by purge/trap-thermal desorption-gas chromatography-mass spectrometry[J].Meat Research, 2019, 33(1):60-65.
[7] MACHIELS D, ISTASSE L, VAN RUTH S M.Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls[J].Food Chemistry, 2004, 86(3):377-383.
[8] BUENO M, RESCONI V C, CAMPO M M, et al.Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat[J].Food Chemistry, 2011, 129(4):1 909-1 918.
[9] 罗玉龙. 放牧与舍饲条件下苏尼特羊肉风味差异及形成机制研究[D].呼和浩特:内蒙古农业大学, 2019.
LUO Y L.Study on the flavor difference and formation mechanism of Su Nite mutton under grazing and house feeding conditions[D].Hohhot:Inner Mongolia Agriculture University,2019.
[10] 谢跃杰, 贺稚非, 李洪军.超临界CO₂流体萃取兔肉腥味物质[J].中国农业科学, 2016, 49(16):3 208-3 218.
XIE Y J, HE Z F, Ll H J.The Odor of rabbit meat extracted by supercritical carbon dioxide fluid extraction[J].Scientia Agricultura Sinica, 2016, 49(16):3 208-3 218.
[11] 邓大川, 贺稚非, 张东, 等.顶空气相色谱法测定兔肉中挥发性风味物质己醛和己酸[J].食品与发酵工业, 2018, 44(3):235-240.
DENG D C, HE Z F, ZHANG D, et al.Determination of volatile compounds hexanal and hexanoic acid in rabbit meat by headspace gas chromatography[J].Food and Fermentation Industries, 2018, 44(3):235-240.
[12] XU Y, CHEN Y P, DENG S L, et al.Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken[J].Food Research International, 2020, 137:109669.
[13] 魏庆. 基于脂质和风味组学的泰和乌鸡与白羽肉鸡胸肉食用品质比较研究[D].天津:天津农学院, 2021.
WEI Q.Comparative study on the edible quality of Taihe black-bone chicken and white-feather chicken breast based on lipid and flavor genomics[D].Tianjin:Tianjin Agricultural University,2021.
[14] 曾凡斌. 不同品种鸭肉在加工过程中风味变化研究[D].武汉:华中农业大学, 2013.
ZENG F B.Study on flavor changes of different varieties of duck meat during processing[D].Wuhan:Huazhong Agricultural University,2013.
[15] 刘春利. 不同日龄鸭肉主体风味物质的研究[D].宁波:宁波大学, 2013.
LIU C L.Study on the main flavor substances of duck meat at different ages[D].Ningbo:Ningbo University,2013
[16] 刘源. 鸭肉风味及其在加工过程中的变化研究[D].南京:南京农业大学, 2006.
LIU Y.Study on the flavor of duck meat and its changes during processing[D].Nanjing:Nanjing Agricultural, 2006.
[17] 汪学荣, 邹朝文, 章杰, 等.不同日龄和部位卤鹅肉挥发性成分的GC-MS分析[J].肉类工业, 2018(7):41-47.
WANG X R, ZOU C W, ZHANG J, et al.GC-MS analysis of volatile components in different day old and sites of stewed goose meat[J].Meat Industry, 2018(7):41-47.
[18] 赵北辰, 段立昆, 刘鸿中, 等.不同浓度的植物乳杆菌对风鹅风味的作用[J].农产品加工, 2019(19):44-48;52.
ZHAO B C, DUAN L K, LlU H Z, et al.Effect of different concentrations of Lactobacillus plantarum on volatile flavors of dry-cured goose[J].Farm Products Processing, 2019(19):44-48;52.
[19] JIA W S, LIANG G, WANG Y L, et al.Electronic noses as a powerful tool for assessing meat quality:A mini review[J].Food Analytical Methods, 2018, 11(10):2 916-2 924.
[20] TIKK K, HAUGEN J E, ANDERSEN H J, et al.Monitoring of warmed-over flavour in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products[J].Meat Science, 2008, 80(4):1 254-1 263.
[21] WANG F, GAO Y Q, WANG H B, et al.Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS)[J].Meat Science, 2021, 175:108449.
[22] CHEN M J, CHEN T, QI X P, et al.Analyzing changes of volatile components in dried pork slice by gas chromatography-ion mobility spectroscopy[J].CYTA-Journal of Food, 2020, 18(1):328-335.
[23] MACHIELS D, VAN RUTH S M, POSTHUMUS M A, et al.Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats[J].Talanta, 2003, 60(4):755-764.
[24] GKARANE V, BRUNTON N P, ALLEN P, et al.Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat[J].Food Research International, 2019, 115:54-64.
[25] ZHAO J, WANG M, XIE J C, et al.Volatile flavor constituents in the pork broth of black-pig[J].Food Chemistry, 2017, 226:51-60.
[26] 何晓娜, 席斌, 王芳, 等.畜禽肉中风味物质检测方法研究进展[J].保鲜与加工, 2021, 21(4):139-145.
HE X N, XI B,WANG F, et al.Research progress of detection methods of flavor substances in livestock and poultry meat[J].Storage and Process, 2021, 21(4):139-145.
[27] SONG H L, XIA L J.Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef[J].Flavour and Fragrance Journal, 2008, 23(3):185-193.
[28] CARDADOR M J, GALLEGO M.Simultaneous determination of 14 disinfection by-products in meat products using microwave-assisted extraction and static headspace coupled to gas chromatography-mass spectrometry[J].Journal of Chromatography A, 2017, 1509:9-15.
[29] LIU Y, XU X L, OUYANG G F, et al.Changes in volatile compounds of traditional Chinese Nanjing water-boiled salted duck during processing[J].Journal of Food Science, 2006, 71(4):S371-S377.
[30] ARO T, BREDE C, MANNINEN P, et al.Determination of semivolatile compounds in Baltic herring (Clupea harengus membras) by supercritical fluid extraction-supercritical fluid chromatography-gas chromatography-mass spectrometry[J].Journal of Agricultural and Food Chemistry, 2002, 50(7):1 970-1 975.
[31] CHANG Y F, HOU H, LI B F.Identification of volatile compounds in codfish (Gadus) by a combination of two extraction Methods coupled with GC-MS analysis[J].Journal of Ocean University of China, 2016, 15(3):509-514.
[32] PAN J F, JIA H, SHANG M J, et al.Effects of deodorization by powdered activated carbon, beta-cyclodextrin and yeast on odor and functional properties of tiger puffer (Takifugu rubripes) skin gelatin[J].International Journal Of Biological Macromolecules, 2018, 118:116-123.
[33] SERFERT Y, DRUSCH S, SCHWARZ K.Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil[J].Food Chemistry, 2010, 123(4):968-975.
[34] LIANG S Q, ZHANG T, FU X D, et al.Partially degraded chitosan-based flocculation to achieve effective deodorization of oyster (Crassostrea gigas) hydrolysates[J].Carbohydrate Polymers, 2020, 234:115948.
[35] KIM J H, LEE J W, SHON S H, et al.Reduction of volatile compounds and off-odor in irradiated ground pork using a charcoal packaging[J].Journal of Muscle Foods, 2008, 19(2):194-208.
[36] KIM Y H, NAM K C, AHN D U.Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species[J].Meat Science, 2002, 61(3):257-265.
[37] LI C L, HE L C, JIN G F, et al.Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage[J].Meat Science, 2017, 128:68-76.
[38] GONZÁLEZ-FANDOS E, HERRERA B, MAYA N.Efficacy of citric acid against Listeria monocytogenes attached to poultry skin during refrigerated storage[J].International Journal of Food Science and Technology, 2009, 44(2):262-268.
[39] XU Y S, YANG Y Y, LIU C K, et al.Modification of volatile profiles of silver carp surimi gel by immersion treatment with hydrogen peroxide (H₂O₂)[J].International Journal of Food Science And Technology, 2021, 56(11):5 726-5 737.
[40] FU X J, LIN Q L, XU S Y, et al.Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices[J].LWT-Food Science and Technology, 2015, 61(1):251-257.
[41] SORIANO A, ALAÑÓN M E, ALARCOŃ M, et al.Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging[J].Food Research International, 2018, 111:524-533.
[42] KOUAKOU C, BERGÉ J P, BARON R, et al.Odor modification in salmon hydrolysates using the maillard reaction[J].Journal of Aquatic Food Product Technology, 2014, 23(5):453-467.
[43] SUN H M, WANG J Z, ZHANG C H, et al.Changes of flavor compounds of hydrolyzed chicken bone extracts during maillard reaction[J].Journal of Food Science, 2014, 79(12):C2415-C2426.
[44] YU X P, CHEN L, SHENG L, et al.Volatile compounds analysis and off-flavors removing of porcupine liver[J].Food Science And Technology Research, 2016, 22(2):283-289.
[45] CAI Z D, RUAN Y F, HE J, et al.Effects of microbial fermentation on the flavor of cured duck legs[J].Poultry Science, 2020, 99(9):4 642-4 652.
[46] HERRANZ B, FERNÁNDEZ M, HIERRO E, et al.Use of Lactococcus lactis subsp. cremoris NCDO 763 and alpha-ketoglutarate to improve the sensory quality of dry fermented sausages[J].Meat Science, 2004, 66(1):151-163.
[47] ZHAO C Q, CHEN Z C, LI Y B.Pork jerky fermented with Lactobacillus bulgaricus and angel yeast[J].Pakistan Journal of Zoology, 2018, 50(5):1 763-1 769.

Options

Outlines

模态框（Modal）标题

Abstract

Cite this article

References