| 鱼制品脱腥技术研究进展 |
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| 引用本文： | 邓后勤,夏延斌,邓友光,危小湘.鱼制品脱腥技术研究进展[J].食品与发酵工业,2006,32(5):109-112. |
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| 作者姓名： | 邓后勤 夏延斌 邓友光 危小湘 |
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| 作者单位： | 1. 湖南农业大学食品科技学院,长沙,410128
2. 武汉大学软件工程国家重点实验室,武汉,430072 |
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| 摘 要： | 介绍了生鱼腥味的形成原因及其特征成分,详细综述了鱼制品脱腥的方法,并提出了鱼制品脱腥技术的发展方向。
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| 关 键 词： | 鱼腥味 脱腥 综述 |
| 收稿时间： | 11 25 2005 12:00AM |
| 修稿时间： | 04 19 2006 12:00AM |
Advances on the Deodorization of Fishy Odor for Fish Product |
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| Deng Houqin,Xia Yanbin,Deng Youguang,Wei Xiaoxiang.Advances on the Deodorization of Fishy Odor for Fish Product[J].Food and Fermentation Industries,2006,32(5):109-112. |
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| Authors: | Deng Houqin Xia Yanbin Deng Youguang Wei Xiaoxiang |
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| Affiliation: | 1 Faculty of Food Science and Technology, Hunau Agricultural University, Changsha 410128, China; 2 The State Key Laboratory of Software Engineering, Wuhan Uversity, Wuhan 430072, China |
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| Abstract: | A introduction of fishy odor formation and its characteristic ingredients was presented,a review of the deodorization for fish product was given in detail,and some trends of development in the field was suggested. |
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| Keywords: | fishy odor deodorization review |
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