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Review Article | Open Access

Formation and control of off-odors in aquatic processing products: a review

Hongliang Chen1, Chaoyue Zhang1,2, Yunhao Chang1, Hongliang Liu1, Haihong Chen1,2, Bing Xu3, Yi Wang4, Wei Li1,2( ), Xinhui Xing1,2,3,4,5( )
Institute of Biopharmaceutical and Health Engineering, Tsinghua Shenzhen International Graduate School, Shenzhen 518055, China
Key Laboratory of Active Proteins and Peptides Green Biomanufacturing of Guangdong Higher Education Institutes, Tsinghua Shenzhen International Graduate School, Shenzhen 518055, China
Institute of Biomedical Health Technology and Engineering, Shenzhen Bay Laboratory, Shenzhen 440300, China
Key Laboratory for Industrial Biocatalysis, Ministry of Education, Institute of Biochemical Engineering, Department of Chemical Engineering, Beijing 100084, China
Center for Synthetic and Systems Biology, Tsinghua University, Beijing 100084, China
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Abstract

Off-odors in aquatic products represent a critical quality concern for the aquatic food industry, severely compromising sensory attributes, consumer preference, and food safety due to potential health hazards. These undesirable odors result from a combination of mechanisms, including biochemical reactions and industrial processing, which collectively determine the final product quality. 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. Special emphasis is placed on elucidating molecular-level interactions between off-odor compounds and proteins, as well as the characteristic biosynthesis patterns of off-odors observed across different tissue types in various aquatic species. Through a comprehensive analysis of the sources of off-odors and mitigation technologies, this review proposes a technical framework for the targeted reduction of off-odors in aquatic products, offering valuable insights for quality optimization in industrial applications.

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Keywords

aquatic productsoff-odorsoff-odor formation mechanismoff-odor control

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Food Science of Animal Products
Volume 3 Issue 3,
September 2025
Article number: 9240124
DOI: 10.26599/FSAP.2025.9240124

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Review Status: {{reviewData.commendedNum}} Commended , {{reviewData.revisionRequiredNum}} Revision Required , {{reviewData.notCommendedNum}} Not Commended Under Peer Review

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Cite this article:
Chen H, Zhang C, Chang Y, et al. Formation and control of off-odors in aquatic processing products: a review. Food Science of Animal Products, 2025, 3(3): 9240124. https://doi.org/10.26599/FSAP.2025.9240124

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Received: 24 December 2024
Revised: 27 January 2025
Accepted: 11 April 2025
Published: 20 May 2025
© Beijing Academy of Food Sciences 2025.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).