Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Research progress in the formation and deodorization technology of fishy odor for aquatic product[J]. Science and Technology of Food Industry, 2013, (08): 386-389. DOI: 10.13386/j.issn1002-0306.2013.08.083
Citation: Research progress in the formation and deodorization technology of fishy odor for aquatic product[J]. Science and Technology of Food Industry, 2013, (08): 386-389. DOI: 10.13386/j.issn1002-0306.2013.08.083
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Research progress in the formation and deodorization technology of fishy odor for aquatic product

    Abstract
  • Fishy odor in aquatic materials has been generally considered as a major constraint to the processing and consumption of aquatic products. Thus studying the fishy odor formation and deodorization is of great significance to marine industry. In this review, the advances of fishy odor formation mechanism, its characteristic ingredients and deodorization technology for aquatic products were discussed, and the aim was to provide reference for the deodorization of aquatic products and high-tech products development.
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