文献类型：期刊文献

中文题名：水产品腥味物质的形成及脱腥技术的研究进展

英文题名：Research progress in the formation and deodorization technology of fishy odor for aquatic product

作者：洪伟[1];周春霞[1];洪鹏志[1];杨萍[1];王云[1];漆嫚[1]

机构：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东海洋大学食品科技学院

年份：2013

卷号：34

期号：8

起止页码：386

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2011、北大核心、CSCD、CSCD2013_2014

基金：粤港关键领域重点突破项目(2009A020700004)

语种：中文

中文关键词：水产品;腥味成分;腥味形成机理;脱腥方法

外文关键词：aquatic product;fishy odor;formation mechanism; deodorization technology

中文摘要：水产品的腥味在很大程度上限制了水产品的加工和消费,研究水产品腥味物质的产生及脱腥技术对于水产加工业具有重要意义。本文综述了国内外关于水产原料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,旨在为水产品的脱腥研究及高价值水产制品的开发提供参考。

外文摘要：Fishy odor in aquatic materials has been generally considered as a major constraint to the processing and consumption of aquatic products. Thus studying the fishy odor formation and deodorization is of great significance to marine industry. In this review,the advances of fishy odor formation mechanism, its characteristic ingredients and deodorization technology for aquatic products were discussed,and the aim was to provide reference for the deodorization of aquatic products and high-tech products development.