摘要：We examined some of spices, scented vegetables, seasonings and food additives for their ability to reduce the amount of volatile carbonyl compounds, which are important ingredients of fishy odor, in fish meat. By the treatment of mackerel muscle tissue with any one of pepper, sage, cloves, thyme and mustard, ethanal and propanal contents in the tissue decreased greatly. Food additives, α-tocopherol and butyl hydroxyanisole, had similar activity, while scented vegetables and seasonings which were examined did not show any effect. The role of spices and food additives as a reluctant of fishy odor is discussed.
