摘要
水产品自身携带的腥臭味在很大程度上限制水产品加工生产与消费,探讨水产品腥味物质的提取和分析技术对水产品加工生产具有重要意义。该文对近年国内外水产品腥味物质的提取技术和分析技术进行综合阐述,并对提取、分析技术进行优缺点对比,旨在为腥味脱除和水产品高值化加工生产提供参考。
Fishy odor limits the production and consumption of aquatic products,and thus it is of great significance to explore the techniques for extraction and analysis of fishy odor substances in aquatic products for the production of aquatic products.In views of this,this paper reviewed the techniques and compares the advantages and disadvantages of the techniques,which was expected to serve as a reference for the removal of the fishy odor and value-added processing of aquatic products.
作者
张浩
杨艺
孙纪录
王羿凯
韩佳龙
邵娟娟
ZHANG Hao;YANG Yi;SUN Ji-lu;WANG Yi-kai;HAN Jia-long;SHAO Juan-juan(College of Science and Technology,Agricultural University of Hebei,Cangzhou 061000,Hebei,China;College of Food Science and Technology,Agricultural University of Hebei,Baoding 071000,Hebei,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第7期212-217,共6页
Food Research and Development
基金
泥鳅综合加工利用关键技术研究及新产品创制(21327107D)
河北省现代农业产业技术体系淡水养殖产业创新团队建设项目(HBCT2018180206)
石家庄市科学技术研究与发展计划(211500382A)。
关键词
水产品
腥味物质
提取技术
分析技术
研究进展
aquatic products
fishy odor substance
extraction technique
analysis technique
research progress
