A Rewiew of Studies on Typical Off-flavor Substances in Fish and Meat
HUANG Chunhong, LENG Ruidan
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
Abstract：This article presents a survey of the literature on the types, distribution and sources of typical off-flavor substances in fish and meat along with the factors affecting these off-flavors and the methods to eliminate them. Relevant studies have showed that geosmin, 2-methylisoborneol, hexanal, 3-metlylindole, androstenone, 4-methyloctanoicacid and 4-methylnonanoic acid are the main typical off-flavor substances in meat and fish. Geosmin and 2-methylisoborneol, mainly present in the skin and viscera of fish, are metabolic wastes produced by Anabeana and Oscillatoria in water. They could be removed by means of recirculating aquaculture or acid-base treatment. Hexanal is mainly present in the lipid-rich parts of fish and originates from lipid oxidation. Antioxidants could effectively reduce hexanal content. Androstenone and 3-metlylindole mainly exist in the adipose and muscle tissue of pigs; the forming being derived from the degradation of L-tryptophan in the large intestine and the latter from the secretion of testicular tissue. Both androstenone and 3-metlylindole could be reduced by adjusting the feed components or by immunocastration. 4-Methyloctanoic acid and 4-methylnonanoic acid are mainly distributed in the subcutaneous adipose tissue of mutton, which are derived from the degradation of fat and could be eliminated by rinsing, pre-cooking deodorization, deodorization using a combination of various methods or microbial deodorization. To effectively decrease or control the content of typical off-flavor substances, a variety of methods such as selective breeding, adjusting the composition of animal feed and improving the living environment of animals and the meat storage condition can be used in animal meat production.
黄春红，冷瑞丹. 肉类食品中典型异味物质研究进展[J]. 肉类研究, 2020, 34(3): 88-93.
HUANG Chunhong, LENG Ruidan. A Rewiew of Studies on Typical Off-flavor Substances in Fish and Meat. Meat Research, 2020, 34(3): 88-93.
2020, Vol. 34 
