Research Progress in Determination and Deodorization of Fishy Odor Compounds from Shellfish

SHI Linfan; LI Zhouru; LIU Guangming; REN Zhongyang; WENG Wuyin

doi:10.13386/j.issn1002-0306.2021110172

Volume 43 Issue 22

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(22): 445-453. > DOI: 10.13386/j.issn1002-0306.2021110172

SHI Linfan, LI Zhouru, LIU Guangming, et al. Research Progress in Determination and Deodorization of Fishy Odor Compounds from Shellfish[J]. Science and Technology of Food Industry, 2022, 43(22): 445−453. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110172.

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Research Progress in Determination and Deodorization of Fishy Odor Compounds from Shellfish

SHI Linfan^{1, 2,},
LI Zhouru¹,
LIU Guangming¹,
REN Zhongyang¹,
WENG Wuyin^{1, 2, 3, ,}

1.
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
2.
Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian 116034, China
3.
Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China

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Received Date: November 15, 2021
Available Online: September 12, 2022

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Abstract

Abstract

Shellfish products, which have high nutritional value, delicious taste and unique flavor, are loved by consumers. However, their fishy odor hinders the development of shellfish industry. Therefore, the determination and deodorization of fishy odor compounds from shellfish has become one of the hot spots of researchers. In this paper, the determination methods including sensory evaluation, electronic nose, and headspace gas chromatography-mass spectrometry of fishy odor compounds from shellfish, as well as deodorization technology such as physical, chemical, and biological methods are reviewed. Furthermore, the future research direction of deodorization technology of shellfish is prospected. Because the relationship between the fishy odor compounds and sensory characteristics of shellfish has not been deeply studied, and the nutrients are easy to be lost in the traditional liquid deodorization technology, it will be the focus to explore the deodorization mechanism from the molecular structure level and develop efficient and non-destructive deodorization materials and technology in the future.
- shellfish,
- fishy odor compounds,
- determination of fishy odor,
- deodorization technology

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References

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