淡水鱼鱼糜脱腥技术的研究  

Study on Deodorizing Technologies for Freshwater Fish Surimi

作　　者：金晶[1] 周坚[1] 

机构地区：[1]武汉工业学院,湖北武汉430023

出　　处：《食品科学》2008年第7期141-145,共5页Food Science

基　　金：湖北省科技攻关项目(2005AA205A05)

摘　　要：本实验采用包埋法、吸附法、有机溶剂萃取法、化学掩盖法和发酵法对淡水鱼鱼糜进行脱腥,以感官评定和三甲胺含量作为评价指标,通过正交试验分别优化了各法脱腥的最佳工艺条件。结果表明,化学掩盖法和发酵法复合使用的脱腥效果最好,即:酵母接种量2.00%,时间30min,温度35℃,pH6.65,并同时加入1%柠檬酸和0.2%CaCl2。由此加工制成的鱼糜制品经鉴定品质良好。The embedding, adsorption, organic solvent extraction, chemical covering and fermentation method for deodorizing the freshwater fish surimi were optimized respectively by orthogonal tests, with sensory evaluation and secaline content as analysis indexes. The combination of chemical covering and fermentation method shows the optimal deodorizing effect. And the optimal conditions are as follows： adding yeast 2.00%, 1% citric acid and 0.2% CaCl 2 at the same time, and then fermenting for 30 min at pH value 6.65 and temperature 35 ℃. The quality evaluation results of the surimi product deodorized accord with China national standard.

关 键 词：鱼糜制品 鱼腥味 脱腥 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]