采用不同袪除剂袪除猪肋骨异味效果的研究  

Study on the Effect of Removing the Off-Flavor of Pork Ribs Using Different Removal Agents

作　　者：邱礼平[1] 邱璐 杨昭[1] 黄国平[1] QIU Liping;QIU Lu;YANG Zhao;HUANG Guoping(Guangdong Food and Drug Vocational College,Guangzhou 510520;Guangdong Vocational College of Post and Telecom,Guangzhou 510520)

机构地区：[1]广东食品药品职业学院,广州510520 [2]广东邮电职业技术学院,广州510630

出　　处：《食品工业》2024年第11期20-22,共3页The Food Industry

基　　金：广东省继续教育质量工程-广东食品药品职业学院示范性继续教育基地(JXJYGC2022GX040);广东千般就食品企业有限公司委托科研项目(301010C2301)。

摘　　要：将200 g猪肋骨倒入装有500 mL 15%袪除剂溶液的SHT-009S超声波清洗器中,设定温度23℃,超声60 min后,再取出猪肋骨,放入装有500 mL纯净水的SHT-009S超声波清洗器中,在设定温度23℃下超声60 min。结果表明:采用15%乙醇袪除剂袪除效果最佳,猪肋骨腥味较淡,无异味,其后采用的袪除剂其袪除效果依次为15%柠檬酸、15%冰醋酸和纯净水袪除剂,它们都能减少猪肋骨的腥味和异味。200 g of pork ribs were poured into an SHT-009S ultrasonic cleaner filled with a 15%detergent solution of 500 mL,set to a temperature of 23℃,and subjected to ultrasonic treatment for 60 minutes.Then,the pork ribs were removed and placed into an SHT-009S ultrasonic cleaner filled with 500 mL of pure water,and subjected to ultrasonic treatment for 60 minutes at a set temperature of 23℃.The results showed that the best removal effect was achieved using 15%ethanol remover,which had a lighter fishy smell and no off-odors.After that,the removal effect of the removal agent was 15%citric acid,15%glacial acetic acid and water dissolving agent,respectively,all of which could reduce the fishy smell and off-odors of pork ribs.

关 键 词：猪肋骨 异味 袪除效果 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]