贝类腥味物质及形成机理研究进展  

Recent Progress in Fishy Odor Compounds from Shellfish and Formation Mechanism

作　　者：石林凡 李周茹 任中阳 刘光明 翁武银 Shi Linfan;Li Zhouru;Ren Zhongyang;Liu Guangming;Weng Wuyin(College of Food and Bioengineering,Jimei University,Xiamen 361000,Fujian;Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing,Dalian 116034,Liaoning;Xiamen Key Laboratory of Marine Functional Food,Xiamen 361000,Fujian)

机构地区：[1]集美大学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：《中国食品学报》2023年第3期406-415,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十四五”重点研发计划项目(2021YFD2100200,2021YFD2100202);福建省自然科学基金项目(2019J02013,2020J05137);福建省种业创新与产业化工程项目(2021FJSCZY01)。

摘　　要：贝类加工制品不仅味道鲜美,而且具有较高的营养价值,深受消费者的喜爱。然而,贝类及其制品的腥味也会影响产品的口感和销售。深入了解腥味物质的形成及其调控,在一定程度上可促进贝类加工产业的发展。本文综述近年来贝类中主要腥味物质种类及其形成机理的研究进展,旨在为水产食品中腥味物质的调控及风味品质改善提供理论参考,对创新和丰富水产品加工基础理论具有重要意义。Shellfish processing products tastes delicious and has high nutritional value,which is deeply loved by consumers.However,the fishy odor of shellfish and its products can also affects the taste and sales of products.Therefore,a deeper understanding of the formation and regulation of fishy taste substances will promote the development of shellfish processing industry to a certain extent.In this paper,the research progress of main fishy odor compounds and their formation mechanism in shellfish in recent years were reviewed,aiming to provide theoretical basis for the regulation of fishy odor compounds in aquatic food and the improvement of flavor quality,which is of great significance for the innovation and enrichment of basic theories of aquatic product processing.

关 键 词：贝类 腥味物质 形成机理 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]