海产品脱腥除臭的研究进展  

Research Progress of Removing Fishiness and Odor from Seafood

作　　者：陈心怡[1] 张悦悦 欧品显 张妍 陈忻[1] 许锋[1] 吕道飞 温恒 Chen Xinyi;Zhang Yueyue;Ou Pinxian;Zhang Yan;Chen Xin;Xu Feng;Lv Daofei;Wen Heng(Foshan University,Foshan 528000,China;Guangdong Huibiao Testing Technology Center,Guangzhou 510000,China)

机构地区：[1]佛山科学技术学院,广东佛山528000 [2]广州汇标检测技术中心,广东广州510000

出　　处：《广东化工》2025年第3期91-92,81,共3页Guangdong Chemical Industry

基　　金：广东自然资源厅2024年广东省海洋经济发展专项资助(GDNRC[2024]49);广东省教育厅特色创新类项目:海洋生物肽与陆源功能物质协同增效特色护肤品的研究与示范(2023KTSCX132);广东省教育厅2023年大学生创新创业训练项目:海产品脱腥除臭的研究进展(佛科院教[2024]13号)。

摘　　要：我国作为海洋大国,海洋资源丰富,数量庞杂,利用广泛。海产品常用于食品、化妆品、医药等行业,用在化妆品中,可以起到保湿,抗氧化等作用。在医药行业,则可以抗菌,抗癌,抗凝血等,而经常食用海产品还可以补充人体所必需的各种营养和微量元素。但海产品中含有多种挥发性物质,如三甲胺、醛类、醇类和酮类等,它们之间相互作用导致腥臭味的产生,制约了高品质鱼制品的发展的同时也引发了人们对食品卫生安全的恐慌与担忧。如何脱去海产品中的腥臭味,是目前海产品研究过程中所面临的困难。基于此,本文就近五年有关海产品脱腥除臭文章的方法进行总结,介绍了海产品脱腥除臭技术研究进展。As a large marine country,China is rich in marine resources,which is numerous and widely utilized.Seafood is commonly used in food,cosmetics,medicine and other industries,used in cosmetics,can play a moisturizing,antioxidant,etc.In the pharmaceutical industry,it can be antibacterial,anticancer,anticoagulant,etc and regular consumption of seafood can also be supplemented with a variety of nutrients and trace elements necessary for the human body.However,seafood contains a variety of volatile substances,such as trimethylamine,aldehydes,alcohols and ketone,etc,which interacts with each other to produce a fishy odor,restricting the development of high-quality fish products and also triggering people's fear and concern about food hygiene and safety.How to get rid of the fishy odor in seafood is the difficulty faced in the current seafood research process.Based on this,this paper summarizes the methodology of the articles on deodorization and deodorization of seafood in the past five years,and introduces the progress of research on deodorization and deodorization of seafood.

关 键 词：海产品 腥味 脱腥除臭方法 

分 类 号：O629.9[理学—有机化学]