1、Strategies to reduce fishy odor in aquatic products: Focusing on

Generally, most people find fishy odors unpleasant (Zhao et al., 2022). Consequently, the presence of this unpleasant odor greatly restricts the quality of aquatic products, resulting in significant production losses and hindering their development (Zhao et al., 2022).

2、Interactions of Fish Proteins and Volatile Flavor Compounds

This paper briefly reviews the typical fishy compounds and the combination modes and mechanisms of fish proteins with these compounds. Moreover, factors affecting the interactions including protein conformation and solution conditions are discussed in detail.

3、鱼类腥味脱除技术研究进展

本文综述了目前国内外鱼类的脱腥技术，为今后开发更有效的脱腥技术提供参考。 国内外针对鱼体异味的研究已持续了近百年。 1936年，THAYSEN等 [3] 发现放线菌污染过的水体会直接造成鱼体污染，产生浑浊感或“泥土”异味。 随着研究的深入，SUFFET等 [4] 更新了“饮用水味觉和异味轮状图”，定义了可被用于针对性描述鱼体异味的土腥味。 鱼类的腥味来源较广，一方面鱼类自身生存的水体环境会影响鱼类活动，使带有腥臭味的淤泥吸附在鱼体表面，或在呼吸的作用下使带有腥味的有机物残留于鱼体内部。 鱼类吸附的主要土腥味有机化合物是放线菌和浮游藻类在活动时产生的土臭味素 (geosmin,Gsm)和二甲基异冰片，又称二甲基异莰醇 (2-methylisoborneol,2-Mib) [5-7…

4、Defatting and Deodorization of Fish Protein Concentrate from Harpoden

In Bombay-duck (Harpoden nehereus) fish, petroleum-ether-extractive (“true” lipids) fats, residual fats (“bound” lipids) obtained by acid hydrolysis, and ethanol extractives other than “true” and “bound” lipids were found to contribute to its odor, the last two fractions being more important.

Advances in the Formation and Control Methods of Undesirable Flavors in

Fish have long been considered an excellent source of high−quality protein. However, some unpleasant odors in fish caused by bacterial growth, the environment, processing methods, and storage conditions have still not been fundamentally resolved, which restricts fish processing in foodstuff.

Deodorization mechanism of the main aroma compounds on the fishy odor

A boiled fish simulation system was constructed to explore the deodorization effect of main aroma compounds (MAC) on myofibrillar protein (MP) with main fishy compounds (MFC) during heating.

Recent advances in fishy odour in aquatic fish products, from formation

After fish are harvested from cultivation, fish processing technology can be further applied to remove or reduce the fishy odour including using physical method, chemical method, biological method and combination method.

Interactions of Fish Proteins and Volatile Flavor Compounds

The removal of volatile compounds with unfavorable fishy odor from fish has attracted considerable research attention especially in surimi production industry. The binding of these volatile compounds by fish proteins are reported to affect the deodorization of fishy odor.

Defatting and Deodorization of Fish Protein Concentrate

Fish contributes significantly to the world protein supply. The present fish catch, its losses in processing, and its consequent protein contribution to world needs are reviewed. Present...

Research Progress in Determination and Deodorization of Fishy Odor

Therefore, the determination and deodorization of fishy odor compounds from shellfish has become one of the hot spots of researchers.

The potential risks of using fish protein for deodorization are primarily reflected in the following aspects:

1. Nutrient Loss: Fish protein is a high-quality protein source, rich in amino acids, vitamins, and minerals. during cooking, using fish protein as a deodorizer may lead to nutrient loss. Certain components in fish protein might react with the odorous substances, altering or destroying its original nutritional value.

2. Degraded Taste: As an additive, fish protein could alter the food’s texture and flavor. While it has some deodorizing effects, excessive use may make the food overly greasy or bitter, negatively impacting consumer appetite and taste experience.

3. Safety Concerns: Fish protein, as a food additive, must undergo rigorous food safety testing and certification before entering the market. if its quality is subpar or production processes are flawed, safety hazards may arise. For example, fish protein might contain heavy metals, harmful substances, or microbial contaminants, which could pose health risks if consumed long-term.

4. Environmental Impact: The production and use of fish protein impose an environmental burden. For instance, manufacturing fish protein requires substantial water and feed resources, while wastewater and byproducts from production may pollute ecosystems. Additionally, transportation and storage consume energy and resources, exacerbating environmental pressure.

5. Economic Costs: Fish protein, as a food additive, has relatively high production costs. Large-scale use for deodorization could increase operational expenses for businesses, potentially undermining their competitiveness.

6. Consumer Acceptance: Consumers harbor concerns about the safety and efficacy of fish protein. They worry it may compromise food’s taste, nutritional value, or overall quality. companies must carefully consider consumer preferences and acceptance when promoting fish protein, avoiding blind trends.

While fish protein deodorization offers certain benefits, it also carries potential risks. Businesses must weigh the pros and cons to ensure food safety, nutrition, and environmental sustainability. Consumers should also approach its use rationally, prioritizing overall food quality and safety over mere sensory appeal.