海参深加工脱腥技术研究进展
Research Progress on Sea Cucumber Deep Processing and Fishy Removal Technology
赵影 1田柬昕 1钟碧銮 1李萌 2苏可珍1
作者信息
- 1. 广东官栈营养健康科技有限公司(广州 510000);官栈鱼胶营养安全研究中心(广州 510642)
- 2. 大连海洋大学食品科学与工程学院(大连 116023)
- 折叠
摘要
海参是高营养价值的海洋食品,具有抗疲劳、抗氧化、提高免疫力等多种功效,但产业应用形态较为单一,腥味物质严重影响了海参的口感品质,脱腥处理可拓展其深加工的应用范围,促进海参产业的进一步发展.文章综述了海参产品腥味物质的成因和机理,国内外适用于海参产品的物理、化学和生物等多种脱腥技术,以及海参产品脱腥技术的研究进展,旨在为今后海参产品的脱腥和深加工提供理论参考和借鉴.
Abstract
Sea cucumber is a marine food with high nutritional value,and has various functions such as anti-fatigue,antioxidant,and immunity improvement.However,its industrial application form is relatively single.The fishy smell substances seriously affect the taste and quality of sea cucumbers.The deodorization treatment can expand the scope of its deep processing.The scope of application will promote the further development of the sea cucumber industry.This article reviews the origin and mechanisms of fishy substances in sea cucumber products,various physical,chemical and biological deodorization technologies applicable to sea cucumber products at domestic and overseas,as well as the research progress of sea cucumber product deodorization technology,aiming to provide theoretical reference and reference for the deodorization and deep processing of sea cucumber products in the future.
关键词
海参/腥味物质/腥味形成机理/脱腥技术Key words
sea cucumber/fishy smell substances/fishy smell formation mechanism/fishy smell removal technology引用本文复制引用
基金项目
2023中央财政对辽宁渔业补助项目()
辽宁省教育厅重点攻关项目(LJKZZ20220090)
出版年
2024
NETL
NSTL
维普
万方数据