Seafood is widely distributed and globally-favored “blue food” with increasing growth of market requirement. Nowadays, rising concerns about inherent off-flavors and food quality limit consumer. However, seafood with high protein content is highly susceptible to the production of hydrogen sulfide (HS) by microorganisms and enzymes, which affects the flavor and quality of seafood. Therefore, controlling the formation of HS in seafood is crucial for the development of seafood industry. This paper focuses on the formation pathways, functional properties, and hazards of HS in seafood. It also covers the detection and control methods for HS, addressing current challenges in technology related to its detection and control. The significance of real-time HS detection and prevention of its formation in seafood is discussed. The pathways of HS formation in seafood mainly include degradation of sulfur-containing amino acids by endogenous enzymes and the reduction of sulfate by microorganisms. The production of HS plays a crucial role in the antioxidant and drug resistance of microorganisms. The detection of HS mainly includes spectrophotometry, chromatography, rapid sensing methods, and the production of HS is usually controlled by methods such as modified atmosphere packaging, lysozyme, and essential oils. In the future, it should be strengthened in the application of hurdle technology to promote the development and application of HS detection and control technology in seafood, which will greatly guarantee the shelf-life extension and safe consumption of seafood.

中文翻译：

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海鲜中的硫化氢：形成、危害和控制

海鲜是分布广泛、深受全球青睐的“蓝色食品”，市场需求不断增长。如今，人们对食品固有异味和食品质量的担忧日益增加，限制了消费者的消费。然而，蛋白质含量高的海鲜极易受到微生物和酶的作用产生硫化氢（HS），影响海鲜的风味和品质。因此，控制海产品中HS的生成对于海产品产业的发展至关重要。本文重点研究海鲜中 H2S 的形成途径、功能特性和危害。它还涵盖了HS的检测和控制方法，解决了当前与其检测和控制相关的技术挑战。讨论了海鲜中实时 H2S 检测和预防其形成的意义。海产品中HS的形成途径主要包括内源酶对含硫氨基酸的降解和微生物对硫酸盐的还原。 HS的产生对于微生物的抗氧化和耐药性起着至关重要的作用。 HS的检测主要有分光光度法、色谱法、快速传感法等，HS的产生通常通过气调包装、溶菌酶、精油等方法进行控制。今后应加强栅栏技术的应用，推动海产品中H2S检测与控制技术的开发与应用，这将极大地保障海产品的保质期延长和安全食用。