随着消费者对畜禽产品要求的不断提高，畜禽产品的风味、营养价值及其安全性越来越成为关注的热点。鱼腥味问题严重影响了鸡蛋的风味和可接受性。本文综述了鸡蛋鱼腥味形成的物质基础及代谢过程、鸡蛋鱼腥味的影响因素以及目前研究存在的问题及展望，旨在为相关研究提供参考。

Consumers have put more emphasis on the safety, nutrients and flavor of animal products. The flavor and acceptability of eggs were seriously decreased by their fishy smell. The forming substances and metabolism, influencing factors of fishy smell eggs, the existing problems and prospects were reviewed in this paper.［Chinese Journal of Animal Nutrition，2011，23（3）：370-375］