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off-flavors in fish: a review of potential development mechanisms, identification and prevention methods
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نویسنده
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mohammadi mansoureh ,mirza alizadeh adel ,mollakhalili meybodi neda
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منبع
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journal of human environment and health promotion - 2021 - دوره : 7 - شماره : 3 - صفحه:120 -128
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چکیده
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Off-flavor, unpleasant and unacceptable tastes and odors, is a global problem in the fishery industries which causes many economic losses and health hazards. off-flavors can be developed in the fish during the pre or posthunting phase. prehunting off-flavors can be caused by environmental factors, feeding, and contaminants. however, posthunting spoilage creates different off-flavors in the fish due to the growth of microorganisms, activity of enzymes, and oxidative processes. identifying the sources of off-flavors can sometimes help the processors to perform corrective actions. therefore, this study aims to discuss the different types of off-flavors, mechanisms, and effective compounds in their development. further, the methods for identifying and reducing the off-flavors are introduced.
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کلیدواژه
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off-flavor ,oxidation ,contaminant ,fish
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آدرس
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shahid beheshti university of medical sciences, student research committee, faculty of nutrition sciences and food technology / national nutrition and food technology research institute, department of food science and technology, iran, shahid beheshti university of medical sciences, student research committee, faculty of nutrition sciences and food technology / national nutrition and food technology research institute, department of food science and technology, iran, shahid sadoughi university of medical sciences, school of public health, department of food science and technology, iran
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پست الکترونیکی
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neda_mabodi@yahoo.com
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Authors
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