Off-Flavors in Fish: A Review of Potential Development Mechanisms, Identification and Prevention Methods

Journal of Human, Environment, and Health Promotion

article

Mansoureh Mohammadi¹  Adel Mirza Alizadeh¹  Neda Mollakhalili Meybodi² 

[1] Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology / National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences;Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences

关键词: Off-flavor;    Oxidation;    Contaminant;    Fish;   

DOI  :  10.52547/jhehp.7.3.120

来源: Journal of Human Environment and Health Promotion

【 摘 要 】

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 post-hunting phase. Pre-hunting off-flavors can be caused by environmental factors, feeding, and contaminants. However, post-hunting 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.

【 授权许可】

Unknown