摘要
对秘鲁鱿鱼肌肉的怪异酸味的去除方法进行初步研究,分析秘鲁鱿鱼的主要化学成分和pH值。配制不同种类的10种除酸剂浸泡除酸进行效果对比,检测鱿鱼肌肉的pH值和口感进行酸味评价,测定粗蛋白质和挥发性盐基氮含量作为除酸过程中的质量变化指标,得出用1*和10*除酸剂就能有效去除怪异酸味的目的。
Preliminary study of the methods for removing the strange sour of Peru squid flesh was carried out. The chemical composition and the pH value of the muscle were analyzed. 10 different types of deacid agents were put up, the flesh were dip in the solution, respectively. The deacid results were contrasted. The sourness was evaluated by the results of pH value and taste sense. The quality change in the course of deacid was determined by assaying the total quantity of proteins and the TVBN （total volatile of the basic nitrogen）. The results showed that the deacid agents No. 1 and 10 could effectively remove the sourness of the Peru squid flesh.
出处
《食品科技》
CAS
北大核心
2007年第9期121-123,共3页
Food Science and Technology
关键词
秘鲁鱿鱼
酸味
除酸
the Peru squid
sourness
deacid agent
