鱼肉制品腥味物质形成及脱除的研究进展

Advances on the Formation and Deodorization of Fishy Odor for Fish Product

综述了鱼肉制品腥味物质的形成机理、检测方法和脱除方法的国内外研究进展。重点介绍了物理法、化学法、生物法、感官屏蔽法祛腥的特点及应用,旨在为鱼内制品加工过程中的脱腥研究提供参考和借鉴。

An introduction of fishy odor formation and its detection methods were presented. A review of the deodorization for fish products both internal and abroad were given in details. In order to offer a guidance to the deodorization during the fish product processing, some kinds of methods, such as physical, chemical and microbial methods were introduced.