Title of article :
Off-Flavors in Fish: A Review of Potential Development Mechanisms, Identification and Prevention Methods
Author/Authors :
Mohammadi ، Mansoureh Department of Food Science and Technology - Student Research Committee, Faculty of Nutrition Sciences and Food Technology / National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences , Mirza Alizadeh ، Adel Department of Food Science and Technology - Student Research Committee, Faculty of Nutrition Sciences and Food Technology / National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences , Mollakhalili Meybodi ، Neda Department of Food Science and Technology - School of Public Health - Shahid Sadoughi University of Medical Sciences
Abstract :
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.
Keywords :
Off , flavor , Oxidation , Contaminant , Fish
Journal title :
Journal of Human, Environment and Health Promotion
Journal title :
Journal of Human, Environment and Health Promotion
