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水产品腥味来源、检测及去除技术研究进展

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水产品含有大量优质蛋白质、不饱和脂肪酸和其他重要的营养物质,是人类健康食品的重要来源之一.然而,水产品的腥味限制了它的生产和消费.了解腥味物质的组成及其产生途径,对抑制腥味、提高水产品竞争力具有重要作用.水产品腥味来源包括吸收环境中挥发性物质、脂类氧化及氧化三甲胺分解等,主要有醇类、醛类、胺类等物质;腥味物质检测技术以色谱技术和色谱质谱联用技术为主;水产品去腥技术主要包括物理去腥、化学去腥和生物去腥三类.通过综述水产品腥味物质产生机制、检测技术和去除技术的最新研究进展,以期为我国水产品品质的提升和脱腥剂的研发提供参考.
Origins,Detection and Removal Technology of Off-flavor Compounds in Aquatic Products
Aquatic products are one of the important sources of healthy food for human beings,which contain a large amount of high-quality protein,unsaturated fat acids and other important nutrients.However,the fishy smell of aquatic products limits their production and consumption.Therefore,understanding the composition and production pathways of fishy substances plays an important role in suppressing fishy odor and improving the competitiveness of aquatic products.The source of fishy smell of aquatic products includes absorption of volatile substances in the environment,lipid oxidation and decomposition of trimethyl-amine N-oxide,mainly including alcohols,aldehydes,amines,etc.The detection technology of fishy substances includes chro-matography and gas chromatography-mass spectrometry.The deodorization technology of aquatic products mainly includes three categories:physical,chemical,and biological deodorization.This article reviewed the latest research progress in the mecha-nism,detection,and removal techniques of fishy substances in aquatic products,in order to provide reference for improving the quality of aquatic products and developing deodorants in China.

fishy substances in aquatic productsthe mechanism of fishy odor formationodor detection technologydeodorization technology

魏来、王芳、谭嘉慧、陈熹燚、张梓言、张福财、张玉芳、孙杰

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青岛大学生命科学学院,山东 青岛 266071

青岛花帝食品配料有限公司,山东 青岛 266000

水产品腥味物质 腥味形成机理 腥味检测技术 脱腥技术

青岛市科技惠民示范引导专项青岛市科技惠民示范引导专项青岛市自然科学基金项目山东省科技型中小企业创新能力提升工程项目山东省科技型中小企业创新能力提升工程项目山东省重点研发计划项目2020年烟台市"双百人才"项目

23-2-8-xdny-6-nsh23-3-8-xdny-1-nsh23-2-1-180-zyydjch2022TSGC25202023TSGC08922021TZXD010

2024

10.19586/j.2095-2341.2024.0049

生物技术进展
中国农业科学院茶叶研究所 中国农业科学院生物科技研究所

生物技术进展

CSTPCD
影响因子：0.554
ISSN：2095-2341
年,卷(期)：2024.14(5)
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