Research Progress on the Mechanism and Regulation Methods of Flavor Deterioration in Prepared Aquatic Products
Prepared aquatic products have recently shown a momentum of rapid development due to its convenience and easy availability. With the characteristics of high protein content, high water content, and neutral pH, prepared aquatic products are susceptible to oxidation, microorganisms, and endogenous enz...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-09-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-020.pdf |
| _version_ | 1797652542280171520 |
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| author | ZHAO Xi, CHEN Jian, LI Huan, WANG Yanbo |
| author_facet | ZHAO Xi, CHEN Jian, LI Huan, WANG Yanbo |
| author_sort | ZHAO Xi, CHEN Jian, LI Huan, WANG Yanbo |
| collection | DOAJ |
| description | Prepared aquatic products have recently shown a momentum of rapid development due to its convenience and easy availability. With the characteristics of high protein content, high water content, and neutral pH, prepared aquatic products are susceptible to oxidation, microorganisms, and endogenous enzymes, leading to flavor deterioration. With the continuous development of the prepared aquatic products industry, understanding the mechanism of flavor deterioration in prepared aquatic products is of great significance for their quality maintenance and flavor regulation. In this context, the mechanism of flavor deterioration in prepared aquatic products is reviewed herein from the perspectives of protein oxidation, lipid oxidation, microorganisms, and endogenous enzymes. Furthermore, the methods for the flavor regulation of prepared aquatic products through processing techniques, exogenous additives, and packaging methods are discussed. We expect that this review will provide a reference for the flavor maintenance of prepared aquatic products and the development of the prepared food industry. |
| first_indexed | 2024-03-11T16:30:22Z |
| format | Article |
| id | doaj.art-9f488f9b36224180b222936a7e08f70b |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-11T16:30:22Z |
| publishDate | 2023-09-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-9f488f9b36224180b222936a7e08f70b2023-10-24T07:34:13ZengChina Food Publishing CompanyShipin Kexue1002-66302023-09-01441716217710.7506/spkx1002-6630-20221013-119Research Progress on the Mechanism and Regulation Methods of Flavor Deterioration in Prepared Aquatic ProductsZHAO Xi, CHEN Jian, LI Huan, WANG Yanbo0(1. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; 2. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)Prepared aquatic products have recently shown a momentum of rapid development due to its convenience and easy availability. With the characteristics of high protein content, high water content, and neutral pH, prepared aquatic products are susceptible to oxidation, microorganisms, and endogenous enzymes, leading to flavor deterioration. With the continuous development of the prepared aquatic products industry, understanding the mechanism of flavor deterioration in prepared aquatic products is of great significance for their quality maintenance and flavor regulation. In this context, the mechanism of flavor deterioration in prepared aquatic products is reviewed herein from the perspectives of protein oxidation, lipid oxidation, microorganisms, and endogenous enzymes. Furthermore, the methods for the flavor regulation of prepared aquatic products through processing techniques, exogenous additives, and packaging methods are discussed. We expect that this review will provide a reference for the flavor maintenance of prepared aquatic products and the development of the prepared food industry.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-020.pdfaquatic products; prepared dish; flavor deterioration; regulation methods |
| spellingShingle | ZHAO Xi, CHEN Jian, LI Huan, WANG Yanbo Research Progress on the Mechanism and Regulation Methods of Flavor Deterioration in Prepared Aquatic Products Shipin Kexue aquatic products; prepared dish; flavor deterioration; regulation methods |
| title | Research Progress on the Mechanism and Regulation Methods of Flavor Deterioration in Prepared Aquatic Products |
| title_full | Research Progress on the Mechanism and Regulation Methods of Flavor Deterioration in Prepared Aquatic Products |
| title_fullStr | Research Progress on the Mechanism and Regulation Methods of Flavor Deterioration in Prepared Aquatic Products |
| title_full_unstemmed | Research Progress on the Mechanism and Regulation Methods of Flavor Deterioration in Prepared Aquatic Products |
| title_short | Research Progress on the Mechanism and Regulation Methods of Flavor Deterioration in Prepared Aquatic Products |
| title_sort | research progress on the mechanism and regulation methods of flavor deterioration in prepared aquatic products |
| topic | aquatic products; prepared dish; flavor deterioration; regulation methods |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-020.pdf |
| work_keys_str_mv | AT zhaoxichenjianlihuanwangyanbo researchprogressonthemechanismandregulationmethodsofflavordeteriorationinpreparedaquaticproducts |