咸鱼风味的研究进展  

Progress on flavor of cured fish

作　　者：丁丽丽[1,2] 吴燕燕[1] 李来好[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,广州510300 [2]上海海洋大学,上海201306

出　　处：《食品科技》2011年第9期148-151,共4页Food Science and Technology

基　　金：国家863项目(2007AA091801);中央级公益性科研院所基本科研业务专项资金(2007TS11);广东省海洋与渔业科技推广专项(A200899G02)

摘　　要：咸鱼是中国具有独特风味的传统水产食品,营养丰富,咸中带香,深受大众的喜爱。文章阐述了咸鱼的风味成分、咸鱼独特风味的形成机理以及风味物质检测分析方法的最新研究进展,并在此基础上提出咸鱼风味研究的发展方向,为今后咸鱼的工业化生产提供一定的理论基础。Cured fish is a kind of traditional aquatic product with a unique flavor in China. It is nutritious, salty, fragrant and popular. The development of the cured fish flavor composition, formation mechanism of the unique flavor and analysis methods were expounded in this paper. Some suggestions on the flavor of cured fish were made for its improvement, which offer the theoretical basis for industrial production.

关 键 词：咸鱼 风味 形成机理 检测分析 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]