海参深加工脱腥技术研究进展  

Research Progress on Sea Cucumber Deep Processing and Fishy Removal Technology

作　　者：赵影 田柬昕 钟碧銮 李萌 苏可珍 ZHAO Ying;TIAN Jianxin;ZHONG Biluan;LI Meng;SU Kezhen(Guangdong Guanzhan Nutrition and Health Technology Co.,Ltd,Guangzhou 510000;Guanzhan Fish Maw Nutrition and Security Research Center,Guangzhou 510642;College of Food Science and Engineering,Dalian Ocean University,Dalian 116023)

机构地区：[1]广东官栈营养健康科技有限公司,广州510000 [2]官栈鱼胶营养安全研究中心,广州510642 [3]大连海洋大学食品科学与工程学院,大连116023

出　　处：《食品工业》2024年第3期229-235,共7页The Food Industry

基　　金：2023中央财政对辽宁渔业补助项目;辽宁省教育厅重点攻关项目(LJKZZ20220090)。

摘　　要：海参是高营养价值的海洋食品,具有抗疲劳、抗氧化、提高免疫力等多种功效,但产业应用形态较为单一,腥味物质严重影响了海参的口感品质,脱腥处理可拓展其深加工的应用范围,促进海参产业的进一步发展。文章综述了海参产品腥味物质的成因和机理,国内外适用于海参产品的物理、化学和生物等多种脱腥技术,以及海参产品脱腥技术的研究进展,旨在为今后海参产品的脱腥和深加工提供理论参考和借鉴。Sea cucumber is a marine food with high nutritional value,and has various functions such as anti-fatigue,antioxidant,and immunity improvement.However,its industrial application form is relatively single.The fishy smell substances seriously affect the taste and quality of sea cucumbers.The deodorization treatment can expand the scope of its deep processing.The scope of application will promote the further development of the sea cucumber industry.This article reviews the origin and mechanisms of fishy substances in sea cucumber products,various physical,chemical and biological deodorization technologies applicable to sea cucumber products at domestic and overseas,as well as the research progress of sea cucumber product deodorization technology,aiming to provide theoretical reference and reference for the deodorization and deep processing of sea cucumber products in the future.

关 键 词：海参 腥味物质 腥味形成机理 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]