鱼汤风味的形成与调控研究进展

Research Progress in the Formation and Regulation of Fish Soup Flavor

鱼汤是中国传统的一类肉汤食品,其营养组成丰富、消化吸收率高,滋味鲜甜、香气浓郁,深受消费者喜爱。然而,鱼汤在生产加工及贮藏过程中极易产生腥异味,制约了其产业发展。鱼汤的腥异味来源广泛、构成复杂、消减难度较大。因此,亟需了解鱼汤风味品质(尤其是腥异味)的形成机理,明确鱼汤风味品质的影响因素,建立鱼汤腥异味的调控措施。基于此,本文综述鱼汤风味的形成途径,系统地探讨影响鱼汤风味品质的加工因素,明确了可通过筛选加工方式有效增强鱼汤特征香气、减弱不良异味的调控措施,总结目前鱼汤去腥脱苦方式并比较其优缺点,以期为鱼汤的风味品质调控、开发鱼汤类便携型食品提供重要理论依据。

Fish soup,a traditional Chinese broth food,is loved by consumers due to its rich nutrition,high digestion and absorption rate,umami and sweet taste,and strong aroma.However,off-flavors can be formed during the processing and storage of fish soup,restricting its industrial development.Off-flavors in fish soup are from a wide range of sources,have complex composition,and are difficult to eliminate.Therefore,it is urgent to understand the formation mechanism of the flavor quality of fish soup(especially off-flavors),identify the factors affecting the flavor quality of fish soup,and establish measures to regulate off-flavors in fish soup.In this context,this article summarizes the formation pathways of fish soup flavor,and systematically discusses the processing factors that affect the flavor quality of fish soup.It clarifies that selecting appropriate processing methods can effectively enhance the characteristic aroma of fish soup and reduce the undesirable odor,summarizes the current methods to remove the fishiness and bitterness of fish soup,and compares their advantages and disadvantages.We hope that this article will provide a theoretical basis for future research to regulate the flavor quality of fish soup and to develop portable fish soup foods.