【摘要】 海产品不仅具有高蛋白、低脂肪的特点，并且风味独特。但腥味在一定程度上制约了海产品的推广。本文介绍了海产品中腥味的组成成分及影响因素，比较了不同的脱腥方法，其中包括物理法、化学法、生物法、复合脱腥这四种脱腥方法，并对这些脱腥技术的优缺点进行了对比，复合脱腥方法效果更好，但是还需研究和完善。更多还原

【Abstract】 Seafood is not only high in protein and low in fat, but also has a unique flavor, which is increasingly liked by consumers. However,the fishy smell of seafood restricts the application and promotion of marine bioactive substances to a certain extent. This paper introduces the factors and deodorization methods affecting the fishy ingredients in seafood, which introduces the four deodorization methods of physical method, chemical method, biological method and composite deodorization, and compares the advantages and disadvantages of these deodorization technologies, and the composite deodorization method is better, but it needs to be studied and improved.更多还原