The removal of volatile compounds with unfavorable fishy odor from fish has attracted
considerable research attention especially in surimi production industry. The binding of these volatile
compounds by fish proteins are reported to affect the deodorization of fishy odor. To remove the protein-
bound fishy substances effectively, the mechanisms underlying the interaction between proteins
and flavor substances and methods that can extract and analyze the aromatic substances have been
extensively studied. This paper briefly reviews the typical fishy compounds and the combination
modes and mechanisms of fish proteins with these compounds. Moreover, factors affecting the interactions
including protein conformation and solution conditions are discussed in detail.
Keywords: Analytical method, factor, fish proteins, mechanism, volatile flavor compounds.
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