| 淡水鱼鱼肉风味物质及其影响因素研究进展 |
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| 引用本文： | 苏欣,黄春红,曹菊花.淡水鱼鱼肉风味物质及其影响因素研究进展[J].肉类研究,2018,32(8):64. |
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| 作者姓名： | 苏欣 黄春红 曹菊花 |
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| 作者单位： | 1.湖南文理学院生命与环境科学学院，水产高效健康生产湖南省协同创新中心，动物学湖南省高校重点实验室，湖南 常德 415000；2.长沙理工大学化学与生物工程学院，湖南省水生资源食品加工工程技术研究中心，湖南 长沙 410004 |
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| 基金项目： | 湖南省科技重大专项（2017NK1031）；中央引导地方科技发展专项基金项目（2017CT5013）；长沙理工大学湖南省水生资源食品加工工程技术研究中心开放基金项目（L2016GCZX05）；湖南文理学院省级平台开放科研课题项目（SKYPT201603）；湖南文理学院大学生研创项目（2017-24） |
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| 摘 要： | 随着生活水平的提高和水产品养殖及其加工工业的发展，人们对鱼肉的风味越来越重视。鱼肉中的呈味核苷酸、呈味氨基酸以及挥发性成分等的含量直接影响鱼肉的风味。本文系统阐述贮藏和加工温度、饲料成分、宰杀与加工方式等对淡水鱼鱼肉风味物质的影响，旨在为从鱼类养殖、鱼肉贮藏和加工等方面改善和增强淡水鱼鱼肉风味提供思路。
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| 关 键 词： | 关键词：鱼肉 风味物质 呈味核苷酸 呈味氨基酸 |
Review of Flavor Substances in Freshwater Fish and Factors Influencing Them |
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| SU Xin,HUANG Chunhong,CAO Juhua.Review of Flavor Substances in Freshwater Fish and Factors Influencing Them[J].Meat Research,2018,32(8):64. |
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| Authors: | SU Xin HUANG Chunhong CAO Juhua |
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| Affiliation: | 1.Key Laboratory of Zoology in Hunan Higher Education, Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, College of Life and Environmental Science, Hunan University of Arts and Science, Changde 415000, China; 2.Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha 410004, China |
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| Abstract: | With the improvement of people’s living standard as well as the development of aquaculture and processing industry, growing attention has been paid to flavor substances of fish. Fish flavor is dependent in large part on flavor nucleotides, flavor amino acids and volatile substances. The effects of storage and processing temperature, feed composition, slaughtering and processing methods on flavor substances of freshwater fish are reviewed, aiming to improve the flavor of freshwater fish from the viewpoints of aquaculture, fish storage and processing. |
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| Keywords: | Keywords: fish flavor substances flavor nucleotides flavor amino acids |
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