畜禽肉类腥味物质检测与去除方法研究进展 刘春节.pdf

食品与发酵工业
Food and Fermentation Industries
ISSN 0253-990X,CN 11-1802/TS
2 , SHANG Yongbiao1,3
( of Food Science, Southwest University, Chongqing 400715, China;
County Service Center for Beef Cattle Industry Development, Chongqing 408200, China;
Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, 400715, China)
Abstract Livestock and poultry meat is the main component of animal food consumption in China, including pork, beef,
mutton, chicken, duck and goose, rabbit meat, etc. Livestock and poultry meat usually has a certain fishy taste, if it is not
processed properly, it will affect the quality of the product and thus affect the acceptance of the product by consumers.
Previous research on fishy substances has mainly focused on the field of aquatic processing, and in recent years, the research
on fishy substances in livestock and poultry meat has also attracted more and more attention. In this paper, the main
components and contents of fishy substances in different livestock and poultry meats, the detection methods and removal
methods of fishy substances were reviewed, in order to provide reference for subsequent research on livestock and poultry
meat, and also provide scientific guidance on how to reduce the fishy taste during the processing of l