淡水鱼腥味物质检测及脱腥技术研究进展  

Research Progress in Fishy Substance Detection and Deodorization of Freshwater Fish

作　　者：黄磊 孙纪录[1] 张彩璇 张海恩 郭明珠 HUANG Lei;SUN Jilu;ZHANG Caixuan;ZHANG Hai'en;GUO Mingzhu(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei,China;Tangshan Haidu Aquatic Food Co.,Ltd.,Tangshan 063500,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]唐山海都水产食品有限公司,河北唐山063500

出　　处：《食品研究与开发》2024年第4期209-216,共8页Food Research and Development

基　　金：河北省重点研发计划项目(22327310D);河北省现代农业产业技术体系淡水养殖产业创新团队建设项目(HBCT2024300207);河北农业大学引进人才科研专项(YJ2021003)。

摘　　要：鱼类的肉质鲜嫩,因其高蛋白、低脂肪的营养特性,营养价值丰富,是重要的食品原料。但鱼类自身的腥味物质限制其深度应用。目前鱼类的深加工技术无法完全解决鱼类及其制品的腥味问题,制约了鱼类的标准化、规模化和多元化发展。该文综述淡水鱼类及其制品的腥味形成机理、对比不同腥味物质检测技术差异及可行的脱腥方式,以期为提高淡水产品的竞争力以及推动优质水产品的升级扩展提供技术参考。The meat of fish is tender and has a nutritional value because of high protein and low fat,serving as an important food ingredient.However,the fishy substances limit the deep application of fish.The current deep-processing technology of fish cannot completely solve the fishy smell of fish and its products,which restricts the standardization,scale production,and diverse development of fish.The fishy odor formation mechanism of fish and their products was introduced,and different fishy substance detection techniques and feasible deodorization methods were compared,with a view to providing a reference for improving the competitiveness of freshwater products and promoting the upgrading and expansion of high-quality aquatic products.

关 键 词：淡水鱼 腥味物质 形成机理 检测技术 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]