肉类研究Issue(8)：64-68,5.DOI:10.7506/rlyj1001-8123-201808011
淡水鱼鱼肉风味物质及其影响因素研究进展
Review of Flavor Substances in Freshwater Fish and Factors Influencing Them
摘要
Abstract
With the improvement of people's living standard as well as the development of aquaculture and processing industry, growing attention has been paid to flavor substances of fish. Fish flavor is dependent in large part on flavor nucleotides, flavor amino acids and volatile substances. The effects of storage and processing temperature, feed composition, slaughtering and processing methods on flavor substances of freshwater fish are reviewed, aiming to improve the flavor of freshwater fish from the viewpoints of aquaculture, fish storage and processing.关键词
鱼肉/风味物质/呈味核苷酸/呈味氨基酸Key words
fish/flavor substances/flavor nucleotides/flavor amino acids分类
农业科技引用本文复制引用
苏欣,黄春红,曹菊花..淡水鱼鱼肉风味物质及其影响因素研究进展[J].肉类研究,2018,(8):64-68,5.基金项目
湖南省科技重大专项(2017NK1031) （2017NK1031）
中央引导地方科技发展专项基金项目(2017CT5013) （2017CT5013）
长沙理工大学湖南省水生资源食品加工工程技术研究中心开放基金项目(L2016GCZX05) （L2016GCZX05）
湖南文理学院省级平台开放科研课题项目(SKYPT201603) （SKYPT201603）
湖南文理学院大学生研创项目(2017-24) （2017-24）
