鱼肉及其制品脱腥技术研究进展  

Research Progress on Deodorization Technology of Fish and Its Products

作　　者：昝博文 汪正熙 周星辰 白婷[1] 张佳敏[1] 张崟[1] 王卫[1] ZAN Bo-wen;WANG Zheng-xi;ZHOU Xing-chen;BAI Ting;ZHANG Jia-min;ZHANG Yin;WANG Wei(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《中国调味品》2022年第7期210-214,共5页China Condiment

基　　金：四川省科技计划项目(重点研发项目)(2020YFN0151);国家现代农业产业技术体系四川创新团队项目(sccxtd-2021-15)。

摘　　要：鱼肉是优质蛋白质的主要来源之一,其细嫩鲜美的特性其他肉类无可比拟,但有的鱼类浓郁的腥味不被一些消费者接受,探究鱼肉及其制品腥味成因,在鱼肉及其制品加工过程中尽可能将其脱除的工艺研究也就受到广泛关注。通过添加香辛料、植物提取物、食品添加剂,以及微生物发酵和物理吸附、高压等方法在屠宰分割、腌制、蒸煮、熏制、杀菌等工艺中使产品感官风味中的腥味减弱或消除是目前鱼肉及其制品脱腥的常见方式。文章对鱼肉及其制品加工过程中可采用的脱腥方法和工艺的最新研究进展进行了概要综述。Fish is one of the main sources of high-quality protein.Its delicate and delicious characteristics are unmatched by other meat.However,the strong fishy smell of some fish is not acceptable to some consumers.The research on the causes of fishy smell of fish and its products and the process of removing it as much as possible during the processing of fish and its products attract considerable attention.By adding spices,plant extracts and food additives,microbial fermentation,physical adsorption,high pressure and other methods in the slaughter and segmentation,pickling,cooking,smoking,sterilization and other processes to reduce or eliminate the fishy smell in the sensory flavor of the products are the common ways to deodorize for fish and its products at present.The latest research progress of deodorization methods and techniques that can be used in the processing of fish and its products is summarized in this paper.

关 键 词：鱼肉制品 脱腥技术 研究进展 腥味成因 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]