脱腥剂在我国鱼类脱腥处理中的研究进展  

Research Progress of Deodorization Agent in Fish Deodorization Treatment in China

作　　者：杨凯 张淼 胡乐 魏宇 黄羽 YANG Kai;ZHANG Miao;HU Le;WEI Yu;HUANG Yu(Food Science Department of Sichuan Tourism College（Chengdu 610100)

机构地区：[1]四川旅游学院食品学院,成都610100

出　　处：《食品工业》2018年第8期217-220,共4页The Food Industry

基　　金：肉类加工四川省重点实验室科研项目(编号:17-R-07);四川省大学生创新创业科研项目(编号:201711552042)

摘　　要：鱼类的腥味是影响鱼肉口感和市场流通的重要因素,脱腥剂对鱼肉脱腥的作用至关重要,物理、化学、生物等单一脱腥剂以及复合脱腥剂在脱腥研究中已经取得了较大的突破。简单介绍了腥味物质的来源,概述了当前各类脱腥剂的研究进展,并展望了脱腥剂处理的研究方向。The fishy smell is an important factor affecting the fish taste and market circulation, so the deodorization agent plays a key role for deodorization of fish flesh. The study on physical, chemical, biological and other single deodorization agents and compound deodorization agents has made great breakthrough. Introduce briefly the source of fishy substances, sum up the research progress of various deodorization agents and prospect the research direction of deodorization agents.

关 键 词：腥味物质 脱腥 单一脱腥剂 复合脱腥剂 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]