淡水虾腥味脱除技术研究进展  

Research Progress of Freshwater Prawn Fishy Smell Removal Technology

作　　者：李放 邓林艳 张婉婷 徐文思 杨祺福 王伯华 杨品红 LI Fang;DENG Linyan;ZHANG Wanting;XU Wensi;YANG Qifu;WANG Bohua;YANG Pinhong(College of Life and Environmental Sciences,Hu'nan University of Arts and Science,Hu'nan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries,Hu'nan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area,Changde Research Center for Agricultural Biomacromolecule,Changde Research Centre for Artificial Intelligence and Biomedicine,Changde,Hu'nan 415000,China)

机构地区：[1]湖南文理学院生命与环境科学学院,水产高效健康生产湖南省协同创新中心,环洞庭湖水产健康养殖及加工湖南省重点实验室,常德市农业生物大分子研究中心,常德市人工智能与生物医药研究中心,湖南常德415000

出　　处：《农产品加工》2023年第3期89-92,共4页Farm Products Processing

基　　金：2021年度湖南省大学生创新创业训练计划项目(湘教通[2021]197号,编号3248);常德市农业生物大分子研究中心开放课题项目(2020AB05);湖南省水产产业技术体系建设项目(湘农发[2019]26号);湖南省自然科学基金项目(2021JJ40380);湖南文理学院博士启动基金项目(19BSQD05,19BSQD06)。

摘　　要：淡水虾味道鲜美、营养价值高,但目前淡水虾深加工技术无法解决虾类及其制品中存在的腥味问题,阻碍了淡水虾加工产业的发展和新产品开发。综述了淡水虾异味脱除的物理、化学、生物及复合方法,总结了淡水虾脱腥技术的优缺点及未来的发展方向,为提高淡水虾制品风味及高品质虾类制品开发提供技术参考。Freshwater prawn taste delicious and have high nutritional value,However,the current deep processing technology of freshwater prawn cannot solve the problem of fishy smell in prawn and its products.It hinders the development of the freshwater prawn processing industry and the development of new products.It reviewed the physical,chemical,biological and composite methods of freshwater prawn fishy smell removal,summarized the advantages and disadvantages of freshwater prawn deodorization technology and the future development direction.It provided technical reference for improving the flavor of freshwater prawn products and developing high-quality prawn products.

关 键 词：淡水虾 腥味 产生机理 脱腥技术 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]