Fishy odor was always generated in hairtail fish balls, decreasing the quality and reducing commercial acceptance. Improving the flavor of hairtail fish balls is a challenge in recent seafood industry. Extracts from sage leaves, oregano leaves and grape seeds (SOG) were proved to be effective in reducing the fishy odor in hairtail fish balls. The primary antioxidants were catechin, epicatechin and rosmarinic acid in SOG with the antioxidant capacity of 0.09 ± 0.01 mg gallic acid equivalents (GAE)/mL. Gas chromatography mass spectrometry (GC-MS) showed that about 50% volatility off-flavor compounds including aldehydes, ketones, alcohols and hydrocarbons, were reduced by the application of SOG. Inhibition of fishy odor by SOG was directly related with the reduced thiobarbituric acid reactive substances value (TBARs value) and total volatile basic nitrogen (TVB-N), which was likely due to the decreased lipid oxidation and bacteria growth, respectively. These results suggested the beneficial potential for SOG in inhibiting fishy odor formation and improving flavor of hairtail fish balls during storage.

带尾鱼丸中总是产生鱼腥味，从而降低了鱼的质量并降低了商业接受度。在最近的海鲜产业中，提高带鱼鱼丸的风味是一项挑战。鼠尾草叶，牛至叶和葡萄籽（SOG）的提取物被证明可有效减少带尾鱼丸中的鱼腥味。SOG中的主要抗氧化剂是儿茶素，表儿茶素和迷迭香酸，其抗氧化能力为0.09±0.01 mg没食子酸当量（GAE）/ mL。气相色谱质谱法（GC-MS）显示，使用SOG可以减少约50％的挥发性异味化合物，包括醛，酮，醇和烃。SOG对鱼腥味的抑制作用与硫代巴比妥酸反应性物质值（TBARs值）的降低和总挥发性碱性氮（TVB-N）的降低直接相关，这可能分别是由于脂质氧化作用的降低和细菌的生长。这些结果表明，SOG在存储过程中抑制鱼腥味的形成和改善带鱼鱼丸的风味具有有益的潜力。