摘要
文章综述了水产品腥味物质的形成机理及其在国内外的研究进展,重点介绍了酶的催化分解、游离脂肪酸的自动氧化分解等对水产腥味形成的影响,以及几种典型鱼类腥味物质的组成成分。对水产品脱腥技术的发展方向提出了建议,旨在为鱼肉制品加工过程中的脱腥研究提供参考和借鉴。
An introduction of fishy odor formational theory for aquatic products both internal and abroad was given in details. In order to offer a guidance and present the evolutive direction to the deodorization during the fish product processing. The impact of Enzyme-catalyzed decomposition, Auto-oxidation of free fatty acid decomposition on fishy odor and the composition of substances of fishy odor in several typical fish were introduced.
出处
《广东化工》
CAS
2009年第9期146-146,161,共2页
Guangdong Chemical Industry
基金
国家大学生科技创新实验项目(B12Y9080010)
关键词
腥味
形成机理
综述
fishy odor
formational
theory
summarize
