Review of Flavor Substances in Freshwater Fish and Factors Influencing Them
SU Xin1, HUANG Chunhong1,2,*, CAO Juhua1
1.Key Laboratory of Zoology in Hunan Higher Education, Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, College of Life and Environmental Science, Hunan University of Arts and Science, Changde 415000, China; 2.Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha 410004, China
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.
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, 32(8): 64-68.
SU Xin, HUANG Chunhong, CAO Juhua. Review of Flavor Substances in Freshwater Fish and Factors Influencing Them. Meat Research, 2018, 32(8): 64-68.
2018, Vol. 32 
