鱼体异味的产生原因与控制方法研究进展  

Advances in the Production Cause and Control Methods of Off-flavor in Fish

作　　者：李德亮[1] 张婷[1] 

机构地区：[1]湖南农业大学动物科学技术学院,湖南长沙410128

出　　处：《现代农业科技》2011年第5期318-319,共2页Modern Agricultural Science and Technology

基　　金：国家自然科学基金资助项目(31000183)

摘　　要：异味是水产养殖业中最为严重的问题之一。鉴于异味问题在水产业中的危害,从鱼体异味的产生原因、鱼体对异味化合物的摄取与异味化合物在鱼体内的分布以及鱼体异味的控制方法3个方面对鱼体异味问题研究进展进行概述。Off-flavor is one of the most serious problems in aquaculture.With respect to the harm of the off-flavor problem in aquaculture,advances in the off-flavor problem of fish were reviewed from following three aspects：the cause of off-flavors in fish,the intake of odorous compounds by fish and the distribution of odorous compounds in fish bodies;and the control methods of off-flavors in fish.

关 键 词：鱼体异味 产生原因 控制方法 

分 类 号：S917.4[农业科学—水产科学]