水产品腥味来源、检测及去除技术研究进展

doi:10.19586/j.2095-2341.2024.0049

生物技术进展 ›› 2024, Vol. 14 ›› Issue (5): 745-760.DOI: 10.19586/j.2095-2341.2024.0049

• 进展评述 • 上一篇

水产品腥味来源、检测及去除技术研究进展

魏来¹(), 王芳¹, 谭嘉慧¹, 陈熹燚¹, 张梓言¹, 张福财², 张玉芳², 孙杰¹()

^1.青岛大学生命科学学院，山东青岛 266071
^2.青岛花帝食品配料有限公司，山东青岛 266000

收稿日期:2024-03-13 接受日期:2024-05-28 出版日期:2024-09-25 发布日期:2024-10-22
通讯作者: 孙杰
作者简介:魏来 E-mail: 3234755476@qq.com；
基金资助:
青岛市科技惠民示范引导专项(23-2-8-xdny-6-nsh);青岛市自然科学基金项目(23-2-1-180-zyyd-jch);山东省科技型中小企业创新能力提升工程项目（2022TSGC2520;2023TSGC0892;）山东省重点研发计划项目(2021TZXD010);2020年烟台市“双百人才”项目

Origins, Detection and Removal Technology of Off-flavor Compounds in Aquatic Products

Lai WEI¹(), Fang WANG¹, Jiahui TAN¹, Xiyi CHEN¹, Ziyan ZHANG¹, Fucai ZHANG², Yufang ZHANG², Jie SUN¹()

^1.College of Life Science，Qingdao University，Shandong Qingdao 266071，China
^2.Qingdao Huadi Food Ingredients Co. ，Ltd. ，Shandong Qingdao 266000，China

Received:2024-03-13 Accepted:2024-05-28 Online:2024-09-25 Published:2024-10-22
Contact: Jie SUN

摘要/Abstract

摘要：

水产品含有大量优质蛋白质、不饱和脂肪酸和其他重要的营养物质，是人类健康食品的重要来源之一。然而，水产品的腥味限制了它的生产和消费。了解腥味物质的组成及其产生途径，对抑制腥味、提高水产品竞争力具有重要作用。水产品腥味来源包括吸收环境中挥发性物质、脂类氧化及氧化三甲胺分解等，主要有醇类、醛类、胺类等物质；腥味物质检测技术以色谱技术和色谱质谱联用技术为主；水产品去腥技术主要包括物理去腥、化学去腥和生物去腥三类。通过综述水产品腥味物质产生机制、检测技术和去除技术的最新研究进展，以期为我国水产品品质的提升和脱腥剂的研发提供参考。

关键词: 水产品腥味物质, 腥味形成机理, 腥味检测技术, 脱腥技术

Abstract:

Aquatic products are one of the important sources of healthy food for human beings， which contain a large amount of high-quality protein， unsaturated fat acids and other important nutrients. However， the fishy smell of aquatic products limits their production and consumption. Therefore， understanding the composition and production pathways of fishy substances plays an important role in suppressing fishy odor and improving the competitiveness of aquatic products. The source of fishy smell of aquatic products includes absorption of volatile substances in the environment， lipid oxidation and decomposition of trimethylamine N-oxide， mainly including alcohols， aldehydes， amines， etc. The detection technology of fishy substances includes chromatography and gas chromatography-mass spectrometry. The deodorization technology of aquatic products mainly includes three categories： physical， chemical， and biological deodorization. This article reviewed the latest research progress in the mechanism， detection， and removal techniques of fishy substances in aquatic products， in order to provide reference for improving the quality of aquatic products and developing deodorants in China.

Key words: fishy substances in aquatic products, the mechanism of fishy odor formation, odor detection technology, deodorization technology

中图分类号:

Q953

魏来, 王芳, 谭嘉慧, 陈熹燚, 张梓言, 张福财, 张玉芳, 孙杰. 水产品腥味来源、检测及去除技术研究进展[J]. 生物技术进展, 2024, 14(5): 745-760.

Lai WEI, Fang WANG, Jiahui TAN, Xiyi CHEN, Ziyan ZHANG, Fucai ZHANG, Yufang ZHANG, Jie SUN. Origins, Detection and Removal Technology of Off-flavor Compounds in Aquatic Products[J]. Current Biotechnology, 2024, 14(5): 745-760.

图/表 7

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类别	腥味物质	气味贡献^[22]	嗅觉阈值/（μg·kg^-1）	产生原因^[23]
胺类	三甲胺	鱼腥味、腐败味	2.40	氧化三甲胺的降解
醛类	乙醛	鱼腥味、青草味	4.50	n-9 MUFA(亚油酸)氧化
	庚醛	鱼腥味	2.80	n-6、n-9 PUFA氧化（自动氧化）
	辛醛	青草味、油脂味	0.59	油酸、亚油酸氧化
	壬醛	脂肪香、青草香、油脂味、鱼腥味、柑橘味	1.10	n-9 PUFA氧化（12-脂氧合酶作用）
	癸醛	脂肪、青味、黄瓜味	0.10	n-9 PUFA氧化
	4-庚烯醛	鱼腥味、油脂味	4.20	n-3 PUFA氧化
	(E)-2-辛烯醛	西瓜味、黄瓜味、油脂味	3.00	n-6 PUFA（花生四烯酸）氧化
	(E,E)-2,4-庚二烯醛	脂肪味、坚果味	15.40	n-9 MUFA（亚油酸）氧化
	(E,E)-2,4-壬二烯醛	黄瓜味	0.01	n-9 MUFA（亚油酸）氧化
醇类	2-乙基-1-己醇	温和的油性、甜、略带花香	1.28	n-6 PUFA氧化
	1-戊烯-3-醇	青草味、蘑菇味	358.10	n-6 PUFA氧化（15-脂氧合酶）
	2-甲基异莰醇	泥土味、土霉味	0.60	浮游藻类和放线菌产生
	土臭素	土味	0.90	细菌(尤其链霉菌)产生
酮类	2,3-辛二酮	金属味	12.00	脂质氧化或氨基酸降解
呋喃类	2-乙基呋喃	橡胶味、刺激性气味	2.30	亚油酸氧化
吲哚类	吲哚	发霉味、臭味	0.03	氨基酸脱羧，分解

类别	腥味物质	气味贡献^[22]	嗅觉阈值/（μg·kg^-1）	产生原因^[23]
胺类	三甲胺	鱼腥味、腐败味	2.40	氧化三甲胺的降解
醛类	乙醛	鱼腥味、青草味	4.50	n-9 MUFA(亚油酸)氧化
	庚醛	鱼腥味	2.80	n-6、n-9 PUFA氧化（自动氧化）
	辛醛	青草味、油脂味	0.59	油酸、亚油酸氧化
	壬醛	脂肪香、青草香、油脂味、鱼腥味、柑橘味	1.10	n-9 PUFA氧化（12-脂氧合酶作用）
	癸醛	脂肪、青味、黄瓜味	0.10	n-9 PUFA氧化
	4-庚烯醛	鱼腥味、油脂味	4.20	n-3 PUFA氧化
	(E)-2-辛烯醛	西瓜味、黄瓜味、油脂味	3.00	n-6 PUFA（花生四烯酸）氧化
	(E,E)-2,4-庚二烯醛	脂肪味、坚果味	15.40	n-9 MUFA（亚油酸）氧化
	(E,E)-2,4-壬二烯醛	黄瓜味	0.01	n-9 MUFA（亚油酸）氧化
醇类	2-乙基-1-己醇	温和的油性、甜、略带花香	1.28	n-6 PUFA氧化
	1-戊烯-3-醇	青草味、蘑菇味	358.10	n-6 PUFA氧化（15-脂氧合酶）
	2-甲基异莰醇	泥土味、土霉味	0.60	浮游藻类和放线菌产生
	土臭素	土味	0.90	细菌(尤其链霉菌)产生
酮类	2,3-辛二酮	金属味	12.00	脂质氧化或氨基酸降解
呋喃类	2-乙基呋喃	橡胶味、刺激性气味	2.30	亚油酸氧化
吲哚类	吲哚	发霉味、臭味	0.03	氨基酸脱羧，分解

分析技术	名称	优点	缺点
前处理技术	吹扫捕集技术	前处理无需使用有机溶剂，取样量少，富集率高，干扰小	容易形成泡沫，给仪器带来负担，易交叉污染
	同时蒸馏提取法	重复性、萃取量、定性定量效果优越，操作与设备简单	高沸点组分萃取效果较差
	顶空分析法	适用范围较广，操作简单	单一使用该方法无法收集完全
	固相微萃取法	收集速度快，结果可靠	单一使用该方法不能真实地反映挥发性成分的比例
	微波蒸馏和真空蒸馏技术	操作性好，可以提取更多的物质	试验器材和试验条件要求高
检测技术	气相色谱技术	提纯效率较快，操作简单	定性分析水平较差，存在一定的局限性
	气相色谱-质谱联用技术	可以快速分离待测组分，能定性、定量分析	无法确定单个水产品的风味物质对整个鱼腥味的作用
	气相色谱-嗅觉-质谱法	对可测组分进行高效定量、定性分析，可以确定某个水产品的风味物质对整个鱼腥味的作用	成本较高
	感官评价法	实用性强，灵敏度高，结果可靠	受外界的环境、人为因素影响较大
	气相色谱-嗅觉测量法	灵敏性强，检测更全面	操作要求高，需要专业的评价员
	电子鼻技术	结果全面细致，可包含味觉分析	单一使用该方法不能真实地反映挥发性成分的比例

分析技术	名称	优点	缺点
前处理技术	吹扫捕集技术	前处理无需使用有机溶剂，取样量少，富集率高，干扰小	容易形成泡沫，给仪器带来负担，易交叉污染
	同时蒸馏提取法	重复性、萃取量、定性定量效果优越，操作与设备简单	高沸点组分萃取效果较差
	顶空分析法	适用范围较广，操作简单	单一使用该方法无法收集完全
	固相微萃取法	收集速度快，结果可靠	单一使用该方法不能真实地反映挥发性成分的比例
	微波蒸馏和真空蒸馏技术	操作性好，可以提取更多的物质	试验器材和试验条件要求高
检测技术	气相色谱技术	提纯效率较快，操作简单	定性分析水平较差，存在一定的局限性
	气相色谱-质谱联用技术	可以快速分离待测组分，能定性、定量分析	无法确定单个水产品的风味物质对整个鱼腥味的作用
	气相色谱-嗅觉-质谱法	对可测组分进行高效定量、定性分析，可以确定某个水产品的风味物质对整个鱼腥味的作用	成本较高
	感官评价法	实用性强，灵敏度高，结果可靠	受外界的环境、人为因素影响较大
	气相色谱-嗅觉测量法	灵敏性强，检测更全面	操作要求高，需要专业的评价员
	电子鼻技术	结果全面细致，可包含味觉分析	单一使用该方法不能真实地反映挥发性成分的比例

化合物名称	来源	脱腥浓度	参考文献
姜酚、姜醇	姜	按食盐∶味精∶姜汁∶大料∶水（质量比）=1∶0.6∶3∶8∶100煮沸后配制成浸味液，熬煮5 min后，不仅去腥明显，而且丰富了底味	[75]
川辣素	花椒	—	[76]
儿茶素	茶叶	当脱腥剂为绿茶溶液，茶水浓度为1.5时，脱腥3 h，能够有效脱除鱼腥味	[77]
紫苏醛、柠檬烯、β-丁香烯、α-香柑汕烯	紫苏	在温度为10~18 ℃ 条件下，添加4.5%的紫苏液、0.5%食用醋、1%料酒和70 mg·kg^-1乙基麦芽酚（香味增效剂）与混合盐对鱼块进行脱腥腌制48 h，去腥效果优越	[78-79]
醋酸	醋	—	[80]
乙醚、乙醇		—	[81]
乳酸菌粉、酵母菌粉	乳酸菌、酵母菌	在水产品中添加2%的酵母粉在35℃条件下发酵1 h，腥味而可全部脱除	[82]
迷迭香	迷迭香提取物	—	[83-84]
酚类、醛类	胡椒、木槿、肉豆蔻	—	[85]
肉桂醛、丁香酚	肉桂、丁香	—	[56]
丁香酚、草药提取物	丁香、草药	—	[87]

水产品腥味来源、检测及去除技术研究进展

Origins, Detection and Removal Technology of Off-flavor Compounds in Aquatic Products

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