鱼肉粉脱腥技术研究  

Study on Technology of Taking off Fishy Smell of Fish Flower

作　　者：梁丰[1] 杨金生[1] 夏松养[1] 

机构地区：[1]浙江海洋学院普陀科学技术学院,浙江舟山316000

出　　处：《安徽农业科学》2011年第18期11010-11012,11014,共4页Journal of Anhui Agricultural Sciences

基　　金：浙江省舟山市科技局重大项目(092019)

摘　　要：[目的]探讨最优的鱼肉粉脱腥技术。[方法]采用掩盖法、β-环状糊精法、活性炭法、蛋白酶水解法和综合处理法对鱼肉粉进行脱腥处理,通过感官评分法对除腥效果进行评价。[结果]确定有效的除腥方法为综合处理法,其工艺条件为:用5%活性炭在55℃水浴下吸附鱼肉粉20 min,再用1.5%β-环状糊精在65℃下保温振荡5 min,经脱星的鱼肉粉基本无腥味。[结论]该研究可为鱼肉粉在食品行业中的广泛应用奠定基础。[ Objective ] The research aimed to discuss the technology of taking oil fishy smell ol fish llower. [Method] The cover method, β-cy- clodextrin processing method, active treatment, hydrolysis, comprehensive treatment method （comprehensive treatment of β-cyclodextrin and ac- tivated carbon powder） were used to treat the fish four, and the sensory evaluation method was used to evaluate the effect of their taking off fishy smell of fish flower. [ Result] The comprehensive treatment method was effective for taking off fishy smell of fish flower, and the optimized tech- nological condition was as follow： Using 5% activated carbon to absorb fish flower 20 rain under the condition of 55 ~C water- bath, then using 1.5% I5-cyclodextrin to absorb 5 min under 65 ℃. Treated with the optimized technological condition, the fish flower had scarcely any fishy smell. [ Conclusion] The study can lay basis for application of fish flower in a large scale in food industry.

关 键 词：鱼肉粉 除腥 活性炭 Β-环状糊精 

分 类 号：S37[农业科学—农产品加工]