College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
Food Res Int. 2024 Feb;178:113914. doi: 10.1016/j.foodres.2023.113914. Epub 2023 Dec 22.
Fishy odor in aquatic products has a significant impact on the purchasing decisions of consumers. The production of aquatic products is a complex process involving culture, processing, transportation, and storage, which contribute to decreases in flavor and quality. This review systematically summarizes the fishy odor composition, identification methods, generation mechanism, and elimination methods of fishy odor compounds from their origin and formation to their elimination. Fishy odor compounds include aldehydes (hexanal, heptanal, and nonanal), alcohols (1-octen-3-ol), sulfur-containing compounds (dimethyl sulfide), and amines (trimethylamine). The mechanism of action of various factors affecting fishy odor is revealed, including environmental factors, enzymatic reactions, lipid oxidation, protein degradation, and microbial metabolism. Furthermore, the control and removal of fishy odor are briefly summarized and discussed, including masking, elimination, and conversion. This study provides a theoretical basis from source to elimination for achieving targeted regulation of the flavor of aquatic products, promoting industrial innovation and upgrading.
水产品的腥味会对消费者的购买决策产生重大影响。水产品的生产是一个复杂的过程，涉及养殖、加工、运输和储存等环节，这些环节都会导致其风味和质量下降。本综述系统地总结了水产品腥味化合物的组成、鉴定方法、生成机制和消除方法，从其来源和形成到消除。水产品腥味化合物包括醛类（己醛、庚醛和壬醛）、醇类（1-辛烯-3-醇）、含硫化合物（二甲基硫）和胺类（三甲胺）。揭示了各种因素影响腥味的作用机制，包括环境因素、酶反应、脂质氧化、蛋白质降解和微生物代谢。此外，还简要总结和讨论了腥味的控制和去除，包括掩蔽、消除和转化。本研究从源头到消除为实现对水产品风味的靶向调控提供了理论依据，促进了产业创新和升级。
