| 鲣鱼脱腥技术研究 |
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| 引用本文： | 李淑芳,邓尚贵,唐艳,黄薇,陈晶晶. 鲣鱼脱腥技术研究[J]. 浙江海洋学院学报(自然科学版), 2012, 31(1): 33-38 |
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| 作者姓名： | 李淑芳 邓尚贵 唐艳 黄薇 陈晶晶 |
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| 作者单位： | 浙江海洋学院食品与药学学院,浙江舟山,316004 |
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| 摘 要： | 通过采用酵母发酵、β-CD包埋、柠檬酸和CaCl2混合溶液浸泡、乙醇萃取等对鲣鱼肉进行脱腥处理,以三甲胺含量和感官评定作为评价指标,通过正交试验确定了各法脱腥的最佳工艺参数。结果表明,发酵法脱腥效果最好,最佳工艺参数为:酵母浓度2.00%,时间1.5 h,温度40℃,pH 6。
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| 关 键 词： | 鲣鱼 脱腥 技术研究 |
The Deodorization Technique Research of the Skipjack Tuna |
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| Affiliation: | LI Shu-fang,DENG Shang-gui,TANG Yan,et al (Food and Pharmacy School of Zhejiang Ocean University,Zhoushan 316004,China) |
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| Abstract: | The fermentation,embedding,chemical covering and organic solvent extraction method for deodorizing the skipjack tuna meat were optimized by orthogonal tests,with sensory evaluation and secaline content as analysis indexes.According to the effect,the fermentation method showsed the optimal deodorizing effect.And the optimum parameters were as follows: adding yeast 2.00%,then fermenting for 1.5 h at pH 6 and temperature 40 ℃. |
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| Keywords: | skipjack tuna deodorization technique research |
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