预制水产品风味劣变机制及其调控方式研究进展  

Research Progress on the Mechanism and Regulation Methods of Flavor Deterioration in Prepared Aquatic Products

作　　者：赵茜 陈剑 李欢 王彦波[1,2] ZHAO Xi;CHEN Jian;LI Huan;WANG Yanbo(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018 [2]北京工商大学食品与健康学院,北京100048

出　　处：《食品科学》2023年第17期162-168,共7页Food Science

基　　金：国家自然科学基金面上项目(32072290);浙江省基础公益研究计划项目(LGN21C200014,LZ22C200003);浙江省“三农九方”科技协作计划项目(2022SNJF069)。

摘　　要：预制水产品因其食用方便、获取便捷的特点近年来呈现出迅猛发展的强劲势头。水产品因富含蛋白质、高水分及中性pH值的特点,易受到氧化、微生物及内源酶作用而导致风味劣变。随着预制水产品产业的不断发展,深入阐述预制水产品的风味劣变机理,对水产品品质保持及风味调控具有重要意义。鉴于此,本文从蛋白质氧化、脂质氧化、微生物及内源酶作用角度探究预制水产品的风味劣变机理,并结合预制工艺、外源添加物、包装方式探讨预制水产品风味调控方式,以期为预制水产品风味保持及预制菜产业发展提供参考和依据。Prepared aquatic products have recently shown a momentum of rapid development due to its convenience and easy availability.With the characteristics of high protein content,high water content,and neutral pH,prepared aquatic products are susceptible to oxidation,microorganisms,and endogenous enzymes,leading to flavor deterioration.With the continuous development of the prepared aquatic products industry,understanding the mechanism of flavor deterioration in prepared aquatic products is of great significance for their quality maintenance and flavor regulation.In this context,the mechanism of flavor deterioration in prepared aquatic products is reviewed herein from the perspectives of protein oxidation,lipid oxidation,microorganisms,and endogenous enzymes.Furthermore,the methods for the flavor regulation of prepared aquatic products through processing techniques,exogenous additives,and packaging methods are discussed.We expect that this review will provide a reference for the flavor maintenance of prepared aquatic products and the development of the prepared food industry.

关 键 词：水产品 预制菜 风味劣变 调控方式 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]