畜禽副产物腥味形成机制及脱腥方法研究进展  

Research progress on fishy odor generation mechanism and deodorization methods of livestock and poultry by-products

作　　者：刘泽祺 李明霞 杨琳 郑华[1,2] 林捷 吴绍宗[1,2] 郭宗林 雷红涛 LIU Ze-Qi;LI Ming-Xia;YANG Lin;ZHENG Hua;LIN Jie;WU Shao-Zong;GUO Zong-Lin;LEI Hong-Tao(College of Food Science,South China Agricultural University,Guangzhou 510642,China;National Local Joint Engineering Center for Precision Processing and Safety Control of Livestock and Poultry Products,Guangzhou 510450,China)

机构地区：[1]华南农业大学食品学院,广州510642 [2]畜禽产品精准加工与安全控制国家地方联合工程技术中心,广州510450

出　　处：《食品安全质量检测学报》2023年第16期86-93,共8页Journal of Food Safety and Quality

基　　金：广东省现代农业产业技术体系创新团队建设项目(家禽产业)。

摘　　要：畜禽副产物是指畜禽屠宰后除胴体肉外的可食性部分,含有丰富的蛋白质、脂肪、碳水化合物、矿物质、维生素等营养物质,但其腥味问题严重阻碍了深加工和高值化利用,造成极大的资源浪费和严重的环境污染,限制了畜禽肉制品加工行业的发展。近年来,针对畜禽副产物的脱腥方法不断被开发和探索,成为畜禽副产物加工的研究热点。本文综述了畜禽副产物中腥味物质的来源和产生机制,介绍了物理法(感官掩蔽法、吸附法、包埋/微胶囊法、其他物理脱腥方法)、化学法(酸碱盐处理法、天然抗氧化剂法、氧化剂法、美拉德反应法)、生物法(酵母发酵法、其他微生物发酵法)和复合法等脱腥方法,以期为畜禽副产物脱腥方法开发和综合利用提供理论指导。Livestock and poultry by-products are edible parts of livestock and poultry after slaughtering,except for carcass meat,which are rich in nutrients such as protein,fat,carbohydrates,minerals,vitamins,etc..However,the problem of fishy odor seriously hinders their deep processing and high-value utilization,causing serious waste of resources and environmental pollution,and limiting the development of the animal meat product processing industry.In recent years,methods for deodorizing by-products from livestock and poultry have been continuously developed and explored,becoming a major research hotspot in by-product processing.This paper reviewed the sources and generation mechanism of fishy odor in livestock and poultry by-products,and introduced the physical methods(sensory masking,adsorption,embedding/microencapsulation,other physical deodorization methods),chemical methods(acid-base or salt treatment,natural antioxidants,oxidants,Maillard reaction),biological methods(yeast fermentation,other microbial fermentation methods)and complexed deodorization methods,aiming to provide theoretical reference for the development of deodorization methods and the comprehensive utilization of by-products.

关 键 词：畜禽副产物 腥味物质 产生机制 脱腥 综合利用 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]