水产品腥味物质形成机理的研究进展  

Advances on the Formational Theory of Fishy Odor for Aquatic Product

作　　者：黄骆镰[1] 黄克[1] 肖如武[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《广东化工》2009年第9期146-146,161,共2页Guangdong Chemical Industry

基　　金：国家大学生科技创新实验项目(B12Y9080010)

摘　　要：文章综述了水产品腥味物质的形成机理及其在国内外的研究进展,重点介绍了酶的催化分解、游离脂肪酸的自动氧化分解等对水产腥味形成的影响,以及几种典型鱼类腥味物质的组成成分。对水产品脱腥技术的发展方向提出了建议,旨在为鱼肉制品加工过程中的脱腥研究提供参考和借鉴。An introduction of fishy odor formational theory for aquatic products both internal and abroad was given in details. In order to offer a guidance and present the evolutive direction to the deodorization during the fish product processing. The impact of Enzyme-catalyzed decomposition, Auto-oxidation of free fatty acid decomposition on fishy odor and the composition of substances of fishy odor in several typical fish were introduced.

关 键 词：腥味 形成机理 综述 

分 类 号：TS2[轻工技术与工程—食品科学与工程]