signature=cdfaaffd6004cc7023d51b291ac00fbd,龙须菜生物脱腥工艺优化及其挥发性风味物质分析...

本文综述了东海红藻龙须菜的营养成分及其评价,探讨了海藻作为功能性食品的可能性。同时,文章介绍了水产原料中腥味物质的形成和脱腥技术,特别是微生物发酵在脱腥中的应用,包括对黑鲷、鲶鱼、海鲈鱼等鱼类的脱腥工艺优化。还讨论了发酵对海带和海藻风味的影响,以及挥发性风味物质的分析方法,如顶空固相微萃取法。
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