模糊评判优化鲨鱼肉生物脱腥工艺  

Optimization of the biological deodorization technology of shark meat by fuzzy comprehensive evaluation

作　　者：王鹏[1] 吕峰[1] 苏晓芳[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2014年第5期530-534,共5页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省经贸委资助项目(2009-N-58)

摘　　要：以酿酒酵母为发酵菌种,采用L16(45)正交试验设计方案,通过模糊综合评判优化鲨鱼肉的生物脱腥工艺参数.结果表明,控制料液比(鲨鱼肉质量∶酵母液体积)=2.5∶1,酵母的接种量∶活化液体积=0.10‰,在摇床转速为50 r·min-1、22℃条件下发酵60 min,可有效脱除鲨鱼肉的腥味.Using Saccharomyces cerevisiae as fermentative strain with the orthogonal experiment design of L16 （4^5）, the biological de- odorization technology of shark meat was optimized by means of fuzzy comprehensive evaluation. The results showed that the fishy smell of shark meat could be effectively removed as the ratio of shark meat mass to fermented fluid volume was equal to 2.5： 1, and the ratio of the inoculation amount of S. cerevisiae to activating fluid volume was equal to 0.10‰, the fermentation time was 60 rain, the shaking speed of rocking bed was 50 r·min^-1, the fermentation temperature was 22 ℃.

关 键 词：鲨鱼肉 生物脱腥 模糊综合评判 工艺优化 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]