1、Elucidation of the molecular mechanism for the phenolic acid removing

Abstract The protein-bound fishy odor is typically not effectively removed, affecting the odor of the food. This study investigated the capacity of gallic acid (GA) and ferulic acid (FA) to eliminate protein-bound fishy odor in sea bass sarcoplasmic (SP) and myofibrillar proteins (MP).

2、What is the best way to lower the fish smell of fish protein?

Do you want to lower the fishy smell of fish protein in a harvested fish? If so, then it can be done by washing the chopped fish again and again in water so that its fishy smell due to the...

3、The Fishy Off

China’s freshwater fish resources are abundant, and the fish processing industry is developing rapidly, but the leftover scraps after fish processing are often treated as waste, ignoring their nutr...

Interactions of Fish Proteins and Volatile Flavor Compounds: Mechanisms

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.

Recent advances in fishy odour in aquatic fish products, from formation

In order to reduce the negative impact of fishy odour on taste and guide the production of aquatic products, it is essential to understand the development of these fishy compounds and apply suitable technologies to reduce/remove them for a better taste of aquatic products.

What cancels out the smell of fish? – Fly Fish Finesse

Fish is a beloved source of protein for many, but the lingering odors that accompany cooking and storing it can be quite off-putting. Understanding the science behind fish odors and how to neutralize them can make culinary experiences more enjoyable.

Formation and control of off

This comprehensive review methodically investigates four critical dimensions: 1) development mechanisms of off-odors, 2) compounds contributing to off-odors, 3) generation of off-odors, and 4) advanced deodorization methodologies.

Fishy odorants in pre

Fishy odor control strategies for pre-processed fish products were summarized. Plant extracts shows good applicable prospects in the removal of fishy odor. In recent years, freshwater fish as a raw material for pre-processed fish products have caught great attention.

How to Clean Fish to Remove Smell: Effective Tips and Methods for

Household items can effectively eliminate fish odor by utilizing common substances such as vinegar, baking soda, lemon, and coffee grounds. Each of these substances has unique properties that neutralize the unpleasant smell associated with fish.

Interactions of Fish Proteins and Volatile Flavor Compounds: Mechanisms

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.

Fish protein, also known as fish glue powder or fish bone powder, is a common food additive widely used in baking, confectionery, ice cream, and other products. Its primary functions include enhancing viscosity, improving texture, and providing moisture retention and gelling properties. fish protein tends to degrade and develop unpleasant odors during prolonged storage. To eliminate these odors, the following methods can be employed:

1. Activated Carbon Adsorption Method: Activated carbon has strong adsorption capabilities that effectively remove odor-causing molecules. Place activated carbon in the fish protein, seal it, and store for a period of time. The odor will be neutralized. This method is simple and highly effective.

2. Vinegar Soaking Method: Vinegar contains acetic acid, which reacts with odor molecules to form odorless substances. Soak fish protein in vinegar for a while, then air-dry it. This method works best for mild odors.

3. Tea Bag Adsorption Method: Tea polyphenols in dried tea leaves can absorb odor molecules. Place dry tea bags in the fish protein, seal it, and store for a period. This method is suitable for mild odors.

4. Lemon Juice Soaking Method: Lemon juice contains citric acid, which neutralizes odor molecules. Soak fish protein in lemon juice, then air-dry. Effective for mild odors.

5. Baking Soda Soaking Method: Baking soda (sodium bicarbonate) creates an alkaline environment that reacts with odor molecules. Soak fish protein in a baking soda solution, then air-dry. Suitable for mild odors.

6. White Vinegar Soaking Method: White vinegar, rich in acetic acid, deodorizes by reacting with odor compounds. Soak fish protein in white vinegar, then air-dry. Best for mild odors.

7. Saltwater Soaking Method: Saltwater lowers pH, helping dissolve odor molecules. Soak fish protein in saline solution, then air-dry. Ideal for mild odors.

8. Sulfur Fumigation Method: Sulfur has antibacterial and deodorizing properties. Fumigate fish protein with sulfur, then air-dry. Useful for stronger odors.

9. Ozone Treatment Method: Ozone’s strong oxidizing properties break down odor molecules. Treat fish protein with ozone, then air-dry. Suitable for severe odors.

10. Ultraviolet (UV) Irradiation Method: UV light disrupts odor molecules’ structures. Expose fish protein to UV radiation, then air-dry. Effective for intense odors.

selecting the appropriate deodorization method requires considering factors such as odor severity, storage conditions, and desired outcomes. For mild odors, natural adsorbents like activated carbon, tea, or citrus work well, while chemical or advanced treatments (e.g., sulfur, ozone, UV) are更适合严重异味的情况。此外，保持储存环境清洁干燥，并定期检查，可防止异味复发。