【摘要】 水产品营养价值丰富,但是其土腥味很大程度上限制了水产品的加工和消费,本文综述了鲜活水产品腥味的物质组成、形成原因及去除方法,并展望了未来脱腥技术的发展方向。更多还原

【Abstract】 Aquatic products have rich nutritional value, but their fishy smell largely limits the processing and consumption of aquatic products. In this paper, the substance composition, formation reasons and removal methods of fishy smell of fresh aquatic products were reviewed, and the development direction of deodorization technology in the future was also prospected.更多还原