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.

从鱼中去除具有不利鱼腥味的挥发性化合物已引起相当多的研究关注，特别是在鱼糜生产工业中。据报道，这些挥发性化合物与鱼蛋白的结合会影响鱼腥味的除臭作用。为了有效去除与蛋白质结合的鱼类物质，已经广泛研究了蛋白质与风味物质之间相互作用的潜在机理以及可以提取和分析芳香物质的方法。本文简要回顾了典型的鱼类化合物，以及鱼类蛋白与这些化合物的结合方式和机理。此外，详细讨论了影响相互作用的因素，包括蛋白质构象和溶液条件。