摘要
以养殖大黄鱼为原料,研究比较了红茶和食盐混合液和酵母溶液的脱腥技术。结果表明,采用红茶浓度50%、食盐浓度1%、以鱼与溶液的比为1:3的比例浸泡鱼片60min,脱腥的效果较适合。经过GC-MS分析,该脱腥方法能在一定程度上降低或减少养殖大黄鱼的主要腥味成分。
The deodorization processing of the Cultured Pseudosciaena crocea was discussed in this paper. The effects of different deodorants have been compared the mixed solution of black tea and salt with the yeast. The results showed that its optimal parameter is black tea consistence of 50%, salt consistence of 1%, fish and water marinating proportion of 1：3 and marinating time of 60 min. The volatility fishly smell of farmed large yellow croaker was analysed with GC-MS method.It was found that the volatility fishly smell of farmed large yellow croaker was deodorized by the deodorization solution of black tea and salt.
出处
《食品科技》
CAS
北大核心
2012年第6期154-157,共4页
Food Science and Technology
基金
2011年国家星火计划项目(2011GA701001)
2010年浙江省科技厅公益项目(2010C32025)
关键词
养殖大黄鱼
脱腥
腥味成分
cultured Pseudosciaena crocea
deodorization
dompounds of fishly smell
