Research Progress of Formation of Fishy Compounds in Sea Cucumber Products and Deodorization Technology
Sea cucumber has the characteristics of high protein,low fat and high unsaturated fatty acid,and is rich in various essential amino acids,vitamins,minerals and other nutrients,as well as functional active components such as polysaccharides,saponins and polypeptides,which has broad development space in the fields of food,medicine and health care products.However,sea cucumber has a special fishy smell,which seriously affects the production and consumption of sea cucumber products.Therefore,a deep understanding of the formation mechanism of fishy substances and regulation of fishy substances in sea cucumber products can promote the development of sea cucumber processing industry to a certain extent.In this paper,the formation mechanism,detection methods and deodorization methods of fishy substances in sea cucumber products are mainly reviewed,which has provided references for fishy smell removal of sea cucumber products and obtaining high-quality sea cucumber products.
sea cucumberfishy substancesformation mechanismdetection of fishy smelldeodorization technology
NETL
NSTL
万方数据
