虾酱生物脱腥工艺的研究

The study of biological deodorization technique on shrimp paste

腥味是水产品及其制品中普遍存在的一种不良风味。应用生物法对虾酱进行脱腥处理,通过感官评定和三甲胺脱除效果选取啤酒酵母为脱腥菌种,单因素和响应面实验确定最优脱腥条件为:啤酒酵母添加量0.9%,35℃下发酵处理43 min,由此得到的虾酱感官评价优良,检测三甲胺的含量为5.36 mg/100 g。

Fishy smell was ubiquitous in aquatic products and its products had bad flavor. In this paper, application of biological deodorization technique was used on shrimp paste, beer yeast strains was selected by sensory test, single factor experiments and response surface optimization method determined the optimal process condition was： beer yeast 0.9%, fermentation of 43 min under 35 ℃, the resulting shrimp paste was better sensory evaluation, detection of trimethylamine content was 5.36 mg/100 g.