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鱼腥味鸡蛋形成机制及其影响因素的研究进展 被引量：6

Formation Mechanism and Influencing Factors of Fishy-Tainted Eggs
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摘要 鱼腥味是一种难闻的令人不悦的刺激性气味,严重影响鸡蛋的品质和风味,给蛋鸡生产者带来了一定的困扰。本文总结了鱼腥味鸡蛋的形成机制及其影响因素,以期为其相关研究提供一定的参考。 The fish taint is a repulsive, unpleasant and pungent odor, seriously affecting the quality and flavor of eggs, which confuses the producers. This article mainly reviewed the formation mechanism and influencing factors of fishy-tainted eggs in order to provide references for the related researches.
作者 鲍延娥 董晓芳 佟建明 翟钦辉
机构地区 中国农业科学院北京畜牧兽医研究所 西北农林科技大学动物科技学院
出处 《动物营养学报》 CAS CSCD 北大核心 2013年第7期1412-1417,共6页 CHINESE JOURNAL OF ANIMAL NUTRITION
基金 国家蛋鸡产业技术体系建设专项经费(CARS-41-K16)
关键词 鸡蛋 鱼腥味 含黄素单氧化酶3 三甲胺 egg fishy-tainted TMA FMO3
分类号 S831 [农业科学—畜牧学]
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参考文献48

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二级参考文献15

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共引文献9

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二级引证文献14

动物营养学报
2013年 第7期

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