摘要
以绿茶为脱腥剂,通过对不同脱腥条件下金枪鱼鱼肉腥味值的比较研究,以电子鼻技术为主要参考,结合感官评价指标分析得出了不同脱腥条件对金枪鱼鱼肉的脱腥效果,确定了最佳脱腥工艺条件。当料液比1 g∶5 mL,茶水浓度2.5%,脱腥时间3 h和料液比1 g∶10 mL,茶水浓度1.5%,脱腥时间3 h时脱腥效果最好。
The green tea was taken as the deodorization agent and different deodorization conditions were researched. The optimum deodorization condition was ascertained by electronic nose technology combined with sensory evaluation. The results were the proportion of fish and tea was 1 g： 5 mL, tea concentration was 2.5%, deodorization for 3 h and the proportion of fish and tea was i g： i0 mL, tea concentration was 1.5 % , deodorization for 3 h.
出处
《粮油食品科技》
北大核心
2012年第6期76-79,共4页
Science and Technology of Cereals,Oils and Foods
基金
浙江省科技厅优先主题重大农业项目(2010C12025-1)
关键词
金枪鱼
绿茶
脱腥
电子鼻
感官评价
tuna
green tea
deodorization
electronic nose
sensory evaluation
