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Updated: Jan 20, 2026

Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

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在微生物发酵和GC-IMS技术的基础上,优化了原始和煮熟的海藻的除臭过程和风味机制

Fangjie Cao1,2,3, Xinyi Che1,2,3, Xingyu Liu1,2,3

  • 1College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Food chemistry: X
|January 19, 2026
PubMed
概括

微生物发酵通过准1-octen-3-one.有效地减少了海藻中的鱼味. 这一过程增强了可取的芳香化合物,提高了海藻产品的整体感官质量和市场潜力.

关键词:
发酵和除臭方式鱼类的物质 鱼类的物质调味品的提升,改善了味道.盐的海藻是一种海藻.

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