摘要
概述了鱼制品腥味苦味产生的机理、脱除方法以及国内外的研究进展,简要介绍了物理法(包埋法、吸附法、盐溶法、掩盖法、有机溶剂萃取法和微胶囊法)、化学法(酸碱法、抗氧化剂法、酶法和类蛋白法)和微生物法三大类技术,并对各种技术方法的脱腥脱苦机理及优缺点进行了简要说明。
A introduction of fishy odor formation and its characteristic ingredients was presented, a review of the deodorization for fish product was given in detail, and some trends of development in the field was suggested. It introduced three kinds methods such as physical, chemical and microbial method, and its mechanism, advantage and disadvantage.
出处
《食品科技》
CAS
北大核心
2007年第5期14-17,共4页
Food Science and Technology
基金
湖北省科技攻关项目(2005AA205A05)
关键词
鱼制品
脱腥脱苦
活性碳
乙醚萃取
Β-CD
酵母发酵
fish product
deodorization
absorbent carbon
aether extraction
β-cyclodextrin
yeast fermentation
