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Volume 7, Issue 3 (9-2021)
jhehp 2021, 7(3): 120-128 |
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Mohammadi M, Mirza Alizadeh A, Mollakhalili Meybodi N. Off-Flavors in Fish: A Review of Potential Development Mechanisms, Identification and Prevention Methods. jhehp 2021; 7 (3) :120-128
URL: http://jhehp.zums.ac.ir/article-1-407-en.html
URL: http://jhehp.zums.ac.ir/article-1-407-en.html
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, Tehran, Iran.
2- Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
2- Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Abstract: (4960 Views)
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.
Keywords: Off-flavor, Oxidation, Contaminant, Fish
Type of Study: Review Article |
Subject:
Food Safety and Hygiene
Received: 2021/02/13 | Accepted: 2021/04/4 | Published: 2021/09/30
Received: 2021/02/13 | Accepted: 2021/04/4 | Published: 2021/09/30
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