水产原料腥味物质的形成及脱腥技术研究进展
水产品营养丰富均衡, 味道鲜美, 在广大消费者饮食列表中意义重大。但由于水产原料中含有种类繁多的挥发性物质, 如醛类、醇类、酮类、烃类、萜烯衍生物和少量的硫醚、呋喃、萘类等, 多种挥发性成分相互之间共同作用导致强烈的腥味产生, 这种不良风味影响食用口感与市场销售, 产业化发展受到严重阻碍。大量研究表明腥味物质主要来源于氧化三甲胺的分解、脂质的自动氧化及外界环境次生代谢物的作用。如今消费者对食品风味的要求越来越高, 腥味物质的形成以及如何有效控制成为越来越多研究者的重点研究方向。本文重点介绍了水产原料中腥味物质的形成机制和脱腥技术的研究进展, 分析其今后的发展并做出展望, 以期对水产原料脱腥技术的应用和发展提供参考。
Aquatic products are of great significance in the consumer lists because of their rich nutrition and delicate flavor. But the various volatile substances contained in the aquatic product raw materials will interact with each other and produce fishy odor. These volatile substances mainly include aldehyde, alcohol, ketone, hydrocarbon, terpene derivative and small amount of thioether, furan and naphthalene. The fishy odor negatively impacts the mouthfeel and market circulation and impedes the development of aquatic products industry. There have been many researches indicate that the fishy odor substance is mainly derived from the decomposition of trimethylamine N-oxide, the oxidation of lipid and the effect of secondary metabolite in external environment. Nowadays, consumers have higher requirement on food flavor. Methods to control the formation of fishy odor substance are paid more attention to by more and more researchers. This paper mainly introduced the formation mechanism of fishy substances in aquatic raw materials and the research progress of fishy removal technology, and analyzed its future development and makes a prospect, in order to provide references for the application and development of fishy removal technology in aquatic raw materials.
标题：水产原料腥味物质的形成及脱腥技术研究进展
英文标题：Research progress in the formation and deodorization technology of fishy odor for aquatic raw material
作者：
邓静 四川农业大学食品学院
杨荭 四川农业大学食品学院
朱佳倩 四川农业大学食品学院
丁炳文 四川农业大学食品学院
余松 四川农业大学食品学院
李沛隆 四川农业大学食品学院
饶承冬 四川农业大学食品学院
叶浪 四川农业大学食品学院
李树红 四川农业大学食品学院
李美良 四川农业大学食品学院
中文关键词:水产原料,腥味物质,形成机制,脱腥技术,
英文关键词:aquatic products raw materials,fishy odor,formation mechanism,deodorization technology,
发表日期：2019-03-11
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