贝类腥味物质检测及脱腥技术的研究进展  

Research Progress in Determination and Deodorization of Fishy Odor Compounds from Shellfish

作　　者：石林凡 李周茹 刘光明[1] 任中阳 翁武银[1,2,3] SHI Linfan;LI Zhouru;LIU Guangming;REN Zhongyang;WENG Wuyin(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing,Dalian 116034,China;Xiamen Key Laboratory of Marine Functional Food,Xiamen 361021,China)

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021 [2]海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034 [3]厦门市海洋功能食品重点实验室,福建厦门361021

出　　处：《食品工业科技》2022年第22期445-453,共9页Science and Technology of Food Industry

基　　金：福建省自然科学基金重点项目(2019J02013);福建省自然科学基金青年项目(2020J05137)。

摘　　要：贝类产品具有较高的营养价值,且味道鲜美、风味独特,深受消费者的喜爱,但其腥味阻碍了该产业的发展。因此,贝类中腥味物质的检测及脱除已成为研究者关注的热点之一。本文综述了近年来贝类腥味物质的感官评价法、电子鼻法和顶空-气相色谱质谱联用法等检测方法,以及物理、化学和生物等脱腥技术的研究进展,并对贝类等水产品脱腥技术未来研究方向做出展望。由于贝类腥味成分与感官特性之间的联系尚未系统研究,而且利用传统液相脱腥技术容易导致营养物质损失,因此从分子结构层面深入探究脱腥机理,研发高效无损的脱腥材料及脱腥技术将是今后的重点。Shellfish products,which have high nutritional value,delicious taste and unique flavor,are loved by consumers.However,their fishy odor hinders the development of shellfish industry.Therefore,the determination and deodorization of fishy odor compounds from shellfish has become one of the hot spots of researchers.In this paper,the determination methods including sensory evaluation,electronic nose,and headspace gas chromatography-mass spectrometry of fishy odor compounds from shellfish,as well as deodorization technology such as physical,chemical,and biological methods are reviewed.Furthermore,the future research direction of deodorization technology of shellfish is prospected.Because the relationship between the fishy odor compounds and sensory characteristics of shellfish has not been deeply studied,and the nutrients are easy to be lost in the traditional liquid deodorization technology,it will be the focus to explore the deodorization mechanism from the molecular structure level and develop efficient and non-destructive deodorization materials and technology in the future.

关 键 词：贝类 腥味物质 腥味检测 脱腥技术 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]