Recent Progress in Fishy Odor Compounds from Shellfish and Formation Mechanism
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(1.College of Food and Bioengineering, Jimei University, Xiamen 361000, Fujian;2.Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing,Dalian 116034, Liaoning;3.Xiamen Key Laboratory of Marine Functional Food, Xiamen 361000, Fujian)

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    Abstract:

    Shellfish processing products tastes delicious and has high nutritional value, which is deeply loved by consumers. However, the fishy odor of shellfish and its products can also affects the taste and sales of products. Therefore, a deeper understanding of the formation and regulation of fishy taste substances will promote the development of shellfish processing industry to a certain extent. In this paper, the research progress of main fishy odor compounds and their formation mechanism in shellfish in recent years were reviewed, aiming to provide theoretical basis for the regulation of fishy odor compounds in aquatic food and the improvement of flavor quality, which is of great significance for the innovation and enrichment of basic theories of aquatic product processing.

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History
  • Received:March 10,2022
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  • Online: April 06,2023
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