海参制品腥味化合物形成与脱腥技术研究进展  

Research Progress of Formation of Fishy Compounds in Sea Cucumber Products and Deodorization Technology

作　　者：王志龙 王禹 段静瑶 苏岩峰 喻佩 WANG Zhi-long;WANG Yu;DUAN Jing-yao;SU Yan-feng;YU Pei(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China)

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁大连116023

出　　处：《中国调味品》2024年第6期206-212,共7页China Condiment

基　　金：国家自然科学基金青年科学基金(32101984);大连市青年科技之星(2021RQ098);辽宁省教育厅青年项目(LJKQZ20222357)。

摘　　要：海参具有高蛋白、低脂肪、高不饱和脂肪酸的特点,且富含多种必需氨基酸、维生素、矿物质等营养物质以及多糖、皂苷、多肽等功能活性成分,在食品、药品、保健品等领域具有广阔的发展空间。然而,海参具有特殊的腥味,严重影响了海参制品的生产和消费。因此,深入了解腥味物质的形成机理、对海参制品腥味物质进行调控,在一定程度上可促进海参加工产业的发展。在此主要对海参制品腥味物质的形成机理、检测手段及脱腥方法进行综述,为海参制品腥味脱除和获得高品质海参制品提供了参考。Sea cucumber has the characteristics of high protein,low fat and high unsaturated fatty acid,and is rich in various essential amino acids,vitamins,minerals and other nutrients,as well as functional active components such as polysaccharides,saponins and polypeptides,which has broad development space in the fields of food,medicine and health care products.However,sea cucumber has a special fishy smell,which seriously affects the production and consumption of sea cucumber products.Therefore,a deep understanding of the formation mechanism of fishy substances and regulation of fishy substances in sea cucumber products can promote the development of sea cucumber processing industry to a certain extent.In this paper,the formation mechanism,detection methods and deodorization methods of fishy substances in sea cucumber products are mainly reviewed,which has provided references for fishy smell removal of sea cucumber products and obtaining high-quality sea cucumber products.

关 键 词：海参 腥味物质 形成机理 腥味检测 脱腥技术 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]