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Position: Home > Articles > Review of Flavor Substances in Freshwater Fish and Factors Influencing Them MEAT RESEARCH 2018 (8) 64-68

淡水鱼鱼肉风味物质及其影响因素研究进展

关键词：
鱼肉;风味物质;呈味核苷酸;呈味氨基酸
摘  要：
随着生活水平的提高和水产品养殖及其加工工业的发展,人们对鱼肉的风味越来越重视。鱼肉中的呈味核苷酸、呈味氨基酸以及挥发性成分等的含量直接影响鱼肉的风味。本文系统阐述贮藏和加工温度、饲料成分、宰杀与加工方式等对淡水鱼鱼肉风味物质的影响,旨在为从鱼类养殖、鱼肉贮藏和加工等方面改善和增强淡水鱼鱼肉风味提供思路。
译  名：
Review of Flavor Substances in Freshwater Fish and Factors Influencing Them
作  者：
SU Xin;HUANG Chunhong;CAO Juhua;Key Laboratory of Zoology in Hunan Higher Education, Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, College of Life and Environmental Science, Hunan University of Arts and Science;Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, School of Chemistry and Biological Engineering, Changsha University of Science and Technology;
单  位：
SU Xin%HUANG Chunhong%CAO Juhua%Key Laboratory of Zoology in Hunan Higher Education, Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, College of Life and Environmental Science, Hunan University of Arts and Science%Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, School of Chemistry and Biological Engineering, Changsha University of Science and Technology
关键词：
fish;;flavor substances;;flavor nucleotides;;flavor amino acids
摘  要：
With the improvement of people's living standard as well as the development of aquaculture and processing industry, growing attention has been paid to flavor substances of fish. Fish flavor is dependent in large part on flavor nucleotides, flavor amino acids and volatile substances. The effects of storage and processing temperature, feed composition, slaughtering and processing methods on flavor substances of freshwater fish are reviewed, aiming to improve the flavor of freshwater fish from the viewpoints of aquaculture, fish storage and processing.

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