氧化三甲胺与鱼产品品味及加工性能关系的研究进展

Research progress in the fish flavor and product processing related with trimethylamine oxide

通过对氧化三甲胺及相关衍生物的性能、代谢变化及相关酶进行分析,探讨提高鱼产品品味及加工性能的原理和措施,为提高鱼产品品质,促进和拓展鱼产品深加工产业提供参考。

Performance and metabolic change of TMAO and its related derivatives and performance of related enzyme were analyzed,the principle and measure of improving savor and processing performance of fish products was explored,and it was supposed to provide reference for improving quality of fish products and promoting and expanding fish products deep processing industry.