海藻糖对白鲢鱼脱腥效果的影响  

Study on the effects of deodorization on silver carp by trehalose

作　　者：徐永霞[1] 姜程程 张朝敏 钟克利[1] 蔡路昀[1] 励建荣[1] 

机构地区：[1]渤海大学食品科学研究院,渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室

出　　处：《食品与发酵工业》2014年第12期32-36,共5页Food and Fermentation Industries

基　　金："十二五"国家科技支撑计划(课题编号:2012BAD29B06)

摘　　要：采用海藻糖溶液对白鲢鱼进行脱腥处理,以感官评分为评价指标,采用响应面法对白鲢鱼脱腥工艺进行优化,同时对脱腥前后的理化性质进行分析比较。结果表明:海藻糖溶液脱腥的适宜条件为,海藻糖浓度4.5%、柠檬酸浓度0.43%、浸泡时间38 min。经脱腥处理后白鲢鱼肉的营养成分基本得以保存。脱腥后白鲢鱼肉的硬度、胶着度和咀嚼度下降较明显,其他质构指标(弹性、黏聚性和回复性)变化不大。Silver carp fish was deodorized by trehalose,and the process parameters of deodorization was optimized by response surface methodology based on sensory evaluation. The results indicated that the optimal conditions were as follows： the concentration of trehalose 4. 5%,the concentration of citric acid 0. 43% and soaking time38 min. The basic nutrients of silver carp fish were kept after deodorization. The texture indexes including hardness,gumminess and chewiness decreased obviously after deodorization,but other texture indexes（ springiness,cohesiveness and resilience） changed little.

关 键 词：白鲢鱼 脱腥 海藻糖 理化性质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]