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鱼类腥味的来源及形成机理
邱纤纤1，2，王思远2，3*，黎尔纳2，周东来2，穆利霞3，邹宇晓2，廖森泰2
(1.佛山大学，广东 佛山 528225；2.广东省农业科学院 蚕业与农产品加工研究所 广东省农产品加工重点实验室 农业农村部功能食品重点实验室，广东 广州 510610；3.佛山顺德万汇美食工业研究有限公司，广东 佛山 528225)
Research Progress in the Sources and Formation Mechanisms of Fishy Odor
QIU Xianxian1，2，WANG Siyuan2，3*，LI Erna2，ZHOU Donglai2，MU Lixia3，ZOU Yuxiao2，LIAO Sentai2
(1.Foshan University，Foshan 528225，Guangdong，China；2.Key Lab of Functional Foods of Ministry of Agriculture and Rural Affairs，Guangdong Key Laboratory of Agricultural Product Processing，Sericultural &Agri-Food Research Institute，Guangdong Academy of Agricultural Sciences，Guangzhou 510610，Guangdong，China；3.Foshan Shunde Wanhui Food Industry Research Co.，Ltd.，Foshan 528225，Guangdong，China)
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投稿时间：2024-09-27
中文摘要: 鱼类味道鲜美、营养丰富，是人类饮食的重要组成部分和优质蛋白摄入来源，但鱼腥味、土腥味等异味会影响其食用品质和市场销售量，是产业发展急需解决的问题。研究表明，引发鱼腥味的主要物质有醛类、醇类、三甲胺和土臭素等，主要来源于环境富集、脂质氧化、蛋白代谢和氧化三甲胺分解。鱼类腥味物质的组成及形成途径较为复杂，受生长环境、品种、年龄和组织部位等多种因素的影响，且腥味削减难度较大。综上，该文总结了淡水鱼和海水鱼中腥味物质的种类和来源，综述了其形成途径，以期为鱼类产品的脱腥技术开发与风味品质调控提供参考。
Abstract:Fish is a crucial component of human diets and a significant source of high-quality protein intake，due to its delectable taste and rich nutritional profile.However，the fishy odor with fishy smell and earthy smell negatively impacts the mouthfeel and market circulation，being a problem to be solved in the industry.Studies indicated that the main substances causing fishy odor were aldehydes，alcohols，trimethylamine，and geosmin，which mainly originated from environmental enrichment，lipid oxidation，protein metabolism，and decomposition of trimethylamine oxide.The composition and formation pathways of fishy substances in fish are rather complex and influenced by multiple factors such as growth environment，breed，age，and tissue location，and it is difficult to reduce fishy odor.The types and sources of fishy substances in both freshwater and marine fish were summarized，and their formation mechanisms were introduced，which were expected to provide references for the development of fishy removal technologies and quality control in fish products.
文章编号：202609021 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2023YFF1103801）；广东省重点领域研发计划项目（2023B0202080003）
| Author Name | Affiliation |
| QIU Xianxian | 1.Foshan University,Foshan 528225,Guangdong,China；2.Key Lab of Functional Foods of Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Product Processing,Sericultural &Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,Guangdong,China； |
| WANG Siyuan | 2.Key Lab of Functional Foods of Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Product Processing,Sericultural &Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,Guangdong,China；3.Foshan Shunde Wanhui Food Industry Research Co.,Ltd.,Foshan 528225,Guangdong,China |
| LI Erna | 2.Key Lab of Functional Foods of Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Product Processing,Sericultural &Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,Guangdong,China； |
| ZHOU Donglai | 2.Key Lab of Functional Foods of Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Product Processing,Sericultural &Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,Guangdong,China； |
| MU Lixia | 3.Foshan Shunde Wanhui Food Industry Research Co.,Ltd.,Foshan 528225,Guangdong,China |
| ZOU Yuxiao | 2.Key Lab of Functional Foods of Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Product Processing,Sericultural &Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,Guangdong,China； |
| LIAO Sentai | 2.Key Lab of Functional Foods of Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Product Processing,Sericultural &Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,Guangdong,China； |
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