| 鱼制品脱腥方法的研究进展 |
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| 引用本文： | 冯怡,汪薇,任文彬,白卫东.鱼制品脱腥方法的研究进展[J].中国酿造,2014(12):16-18. |
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| 作者姓名： | 冯怡 汪薇 任文彬 白卫东 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院;广东省岭南特色食品工程技术研究中心; |
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| 基金项目： | 广东省科技计划项目(2013B010404043);广州市科技计划项目(2014Y2-00193);广东省大学生创新创业训练计划项目(1134713004) |
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| 摘 要： | 鱼及其制品中存在的鱼腥味在很大程度上限制了鱼制品的加工和消费,探讨鱼制品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.该文综述了常用的有关鱼制品脱腥的方法,并展望了鱼制品脱腥技术的发展趋势,旨在为鱼制品的脱腥研究及高附加值鱼制品的开发提供参考.
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| 关 键 词： | 鱼制品 脱腥 进展 方法 |
Research progress on deodorization of fish products |
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| Affiliation: | FENG Yi,WANG Wei,REN Wenbin,BAI Weidong( 1.College of Light Industry and Food Science, Zhongkai University of Agricultural Engineering, Guangzhou 510225, China;Guangdong Engineering Technology Research Center for Lingnan Specialty Food, Guangzhou 510225, China) |
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| Abstract: | Fishy odor in fish and fish products is generally considered as major constraint to the processing and consumption of fish products,thus studying the fishy odor formation and deodorization is of great significance to fish products industry.In this review,the advances of fishy odor deodorization technology for fish products were discussed,and some trends of development in the field were suggested.The aim was to provide reference for the deodorization of aquatic products and high additional value products development. |
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| Keywords: | fish products deodorization research progress methods |
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