鱼肉腥味物质的来源及控制方法研究进展

被引：20

作者：

吴燕燕 ^{[1
]}

朱小静 ^{[1
,2
]}

机构：

[1] 中国水产科学研究院南海水产研究所农业部水产品加工重点实验室

[2] 上海海洋大学食品学院

来源：

中国渔业质量与标准 | 2016年 / 6卷 / 02期

关键词：

鱼肉; 腥味物质; 来源; 控制; 脱腥;

D O I：

暂无

中图分类号：

TS254.4 [水产食品加工与保藏];

学科分类号：

083204 ;

摘要：

鱼肉本身存在的腥味在很大程度上限制了鱼及其制品的加工和消费,探讨鱼肉腥味物质的产生原因及脱腥技术对鱼制品加工业具有重要意义。文章综述了国内外关于鱼肉及其制品中腥味物质的种类、形成机理及脱除方法的研究进展,旨在为鱼肉的脱腥研究及高价值鱼制品的开发提供参考。

引用

页码：14 / 19

页数：6

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