Wu Tianle, Wang Meiqian, Wang Peng, Tian Honglei, Zhan Ping
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, Xi'an 710119, China.
Foods. 2022 Aug 19;11(16):2504. doi: 10.3390/foods11162504.
Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish. This review extensively summarizes chemical compounds contributing to undesirable flavors and their sources or formation. Specifically, hexanal, heptanal, nonanal, 1-octen-3-ol, 1-penten-3-ol, (E,E)-2,4-heptadienal, (E,E)-2,4-decadienal, trimethylamine, dimethyl sulfide, 2-methyl-butanol, etc., are characteristic compounds causing off-odors. These volatile compounds are mainly generated via enzymatic reactions, lipid autoxidation, environmentally derived reactions, and microbial actions. A brief description of progress in existing deodorization methods for controlling undesirable flavors in fish, e.g., proper fermenting, defatting, appropriate use of food additives, and packaging, is also presented. Lastly, we propose a developmental method regarding the multifunctional natural active substances made available during fish processing or packaging, which hold great potential in controlling undesirable flavors in fish due to their safety and efficiency in deodorization.
鱼类中不良风味的形成是一个动态的生物学过程，它会降低鱼产品的整体风味品质，并阻碍鲜鱼的销售。本文综述广泛总结了导致不良风味的化学化合物及其来源或形成方式。具体而言，己醛、庚醛、壬醛、1-辛烯-3-醇、1-戊烯-3-醇、（E,E）-2,4-庚二烯醛、（E,E）-2,4-癸二烯醛、三甲胺、二甲基硫醚、2-甲基丁醇等是导致异味的特征性化合物。这些挥发性化合物主要通过酶促反应、脂质自氧化、环境衍生反应和微生物作用产生。本文还简要介绍了现有控制鱼类不良风味的除臭方法的进展，例如适当发酵、脱脂、合理使用食品添加剂和包装。最后，我们提出了一种关于在鱼类加工或包装过程中使用多功能天然活性物质的开发方法，这些物质因其除臭的安全性和有效性，在控制鱼类不良风味方面具有巨大潜力。
