| 鱼肉制品腥味物质形成及脱除的研究进展 |
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| 引用本文： | 游丽君,赵谋明. 鱼肉制品腥味物质形成及脱除的研究进展[J]. 食品与发酵工业, 2008, 34(2): 117-120 |
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| 作者姓名： | 游丽君 赵谋明 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 国家科技支撑计划 , 广东省科技计划项目 |
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| 摘 要： | 综述了鱼肉制品腥味物质的形成机理、检测方法和脱除方法的国内外研究进展。重点介绍了物理法、化学法、生物法、感官屏蔽法祛腥的特点及应用,旨在为鱼内制品加工过程中的脱腥研究提供参考和借鉴。
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| 关 键 词： | 鱼腥味 形成机理 脱腥 |
| 修稿时间： | 2007-10-16 |
Advances on the Formation and Deodorization of Fishy Odor for Fish Product |
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| You Lijun,Zhao Mouming. Advances on the Formation and Deodorization of Fishy Odor for Fish Product[J]. Food and Fermentation Industries, 2008, 34(2): 117-120 |
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| Authors: | You Lijun Zhao Mouming |
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| Abstract: | An introduction of fishy odor formation and its detection methods were presented.A review of the deodorization for fish products both internal and abroad were given in details.In order to offer a guidance to the deodorization during the fish product processing,some kinds of methods,such as physical,chemical and microbial methods were introduced. |
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| Keywords: | fishy odor formation deodorization |
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