摘要
分别采用茶多酚脱腥法、啤酒脱腥法、姜汁白酒混合脱腥法和酵母发酵脱腥法对整条淡水鲫鱼进行脱腥试验。结果显示,啤酒脱腥法效果最理想,其次是酵母发酵脱腥法。啤酒浓度为75%、脱腥时间30min时鲫鱼腥味尽除,而酵母脱腥中接菌量为2%,35℃下发酵1h时去腥效果较好。并提出啤酒废酵母脱腥的可行性。
Through the off - flavor method of tea polyphenols, beer, ginger liquor, yeast fermenta- tion, the off - flavor of whole freshwater crucian was studied. The results showed that beer was best, fol- lowed by yeast fermentation. The off - flavor of freshwater crucian was absolutely removed with 75 % beer for 30min. In yeast off-flavor, the effect of 2% yeast inoculation fermentated lh at 35~C was better. And removing the off- flavor with beer and waste yeast was feasible.
出处
《肉类工业》
2013年第12期29-32,共4页
Meat Industry
关键词
鲫鱼
脱腥
啤酒
酵母
crucian
removing the off - flavor
beer
yeast
