淡水鱼预制产品风味形成机理及调控方式研究进展  

Developments in Research into Mechanisms Underlying and Regulating Flavor Generation in Processed Freshwater Fish Products

作　　者：朱翠玲 王章铁 季圣阳 陆柏益[2] ZHU Cuiling;WANG Zhangtie;JI Shengyang;LU Baiyi(Zhejiang Agricultural Business College,Shaoxing 312000,China;College of Biosystems Engineering and Food Science,Zhejiang University,Key Laboratory of Quality Evaluation and Nutrition of Agricultural Products,Ministry of Agriculture and Rural Affairs,Hangzhou 310058,China)

机构地区：[1]浙江农业商贸职业学院,浙江绍兴312000 [2]浙江大学生物系统工程与食品科学学院,农业农村部农产品品质评价与营养健康重点实验室,浙江杭州310058

出　　处：《食品工业科技》2024年第23期405-412,共8页Science and Technology of Food Industry

基　　金：高等学校国内访问学者“教师专业发展项目”(FX2023181)。

摘　　要：淡水鱼制品因其高蛋白低脂肪,味道鲜美、香气醇厚而备受消费者们喜爱。其良好风味物质是鱼肉中可溶性物质间发生的一系列复杂的生化反应形成的,主要有蛋白质降解、脂质氧化、美拉德反应及美拉德与脂质氧化相互作用。淡水鱼预制过程中良好风味的形成是其品质评价和消费者购买导向的重要指标,也是淡水鱼预制产品的工业化生产和推广的重要影响因素。基于此,本文系统综述了预制淡水鱼产品的风味特征、风味形成机理、影响因素及调控方法。此外,在充分了解风味形成的基础上,还讨论了预制淡水鱼产品未来发展过程中的重要研究方向。未来研究中,需不断革新技术,应关注风味化合物浓度与其风味特性之间的量效关系,确定淡水鱼及其制品中关键风味物质呈现可接受鲜味的浓度范围和产生腥味的浓度范围,从而实现淡水鱼及其制品不良风味的精确调控。Freshwater fish products are popular among consumers for their high protein and low fat contents and favorable flavors and aromas.Substances that contribute to favorable flavors are generated through various complex biochemical reactions acting on soluble substances in fish.These complex reactions include protein degradation,lipid oxidation,the Maillard reaction,and the interaction between the Maillard reaction and lipid oxidation.Favorable flavors in processed freshwater fish products are major indicators of quality and predictors of consumer preference and exert an important influence on the industrial production and promotion of processed freshwater fish products.This paper systematically reviews the flavor characteristics,flavor formation mechanism,influencing factors and regulation methods of prepared freshwater fish products.In addition,on the basis of a full understanding of flavor formation,important research directions in the future development of prefabricated freshwater fish products are also discussed.In future research,it's necessary to continuously innovate the technology,pay attention to the dose-response relationship between the concentration of flavor compounds and their flavor characteristics,and determine the concentration range of key flavor compounds in freshwater fish and their products that can present acceptable umami and produce fishy odor,so as to realize the precise regulation of the undesirable flavor of freshwater fish and their products.

关 键 词：淡水鱼 预制产品 风味机理 调控方式 

分 类 号：R15[医药卫生—营养与食品卫生学]