畜禽副产物腥味形成机制及脱腥方法研究进展

畜禽副产物是指畜禽屠宰后除胴体肉外的可食性部分，含有丰富的蛋白质、脂肪、碳水化合物、矿物质、维生素等营养物质，但其腥味问题严重阻碍了深加工和高值化利用，造成极大的资源浪费和严重的环境污染，限制了畜禽肉制品加工行业的发展。近年来，针对畜禽副产物的脱腥方法不断被开发和探索，成为畜禽副产物加工的研究热点。本文综述了畜禽副产物中腥味物质的来源和产生机制，介绍了物理法(感官掩蔽法、吸附法、包埋/微胶囊法、其他物理脱腥方法)、化学法(酸碱盐处理法、天然抗氧化剂法、氧化剂法、美拉德反应法)、生物法(酵母发酵法、其他微生物发酵法)和复合脱腥方法，以期为畜禽副产物脱腥方法开发和综合利用提供理论指导。

Research progress on fishy odor generation mechanism and deodorization methods of livestock and poultry by-products

Livestock and poultry by-products are edible parts of livestock and poultry after slaughtering, except for carcass meat, which are rich in nutrients such as protein, fat, carbohydrates, minerals, vitamins, etc.. However, the problem of fishy odor seriously hinders their deep processing and high-value utilization, causing serious waste of resources and environmental pollution, and limiting the development of the animal meat product processing industry. In recent years, methods for deodorizing by-products from livestock and poultry have been continuously developed and explored, becoming a major research hotspot in by-product processing. This paper reviewed the sources and generation mechanism of fishy odor in livestock and poultry by-products, and introduced the physical methods (sensory masking, adsorption, embedding/microencapsulation, other physical deodorization methods), chemical methods (acid-base or salt treatment, natural antioxidants, oxidants, Maillard reaction), biological methods (yeast fermentation, other microbial fermentation methods) and complexed deodorization methods, aiming to provide theoretical reference for the development of deodorization methods and the comprehensive utilization of by-products.