猪肝的脱腥及其在肉松中的应用

Deodorization of Pork Liver and Its Application in Dried Meat Floss

为除去猪肝的腥味,提高猪肝的利用率,采用酵母对其进行发酵处理,同时采用响应面试验优化酵母粉、葡萄糖和淀粉的添加量,并将发酵猪肝应用于肉松中。通过Box-Behnken试验,得到酵母粉、葡萄糖和淀粉的添加量分别为4%、7%和14%,并对此添加量进行验证,感官评分为97.5±1.6,与预测值拟合度达97.5%。采用主成分分析(PCA)对电子鼻获取的风味数据进行分析,发现发酵猪肝与未发酵猪肝完全分离;将发酵猪肝应用于肉松中,得到感官品质与普通肉松没有显著差异,但营养价值高于普通肉松的猪肝肉松。

In order to remove the fishy smell of pork liver and improve the utilization rate of pork liver,yeast is used to ferment pork liver.Meanwhile,response surface test is used to optimize the additive amount of yeast powder,glucose and starch,and the fermented pork liver is applied in dried pork floss.Through Box-Behnken test,the additive amount of yeast powder,glucose and starch is 4%,7%and 14%respectively.The sensory score is 97.5+1.6,and the degree of fitting with the predicted value is 97.5%.The flavor data obtained by electronic nose are analyzed by principal component analysis(PCA).It is found that the fermented pork liver is completely separated from the unfermented pork liver.The sensory quality of fermented pork liver applied in dried pork floss is not significantly different from that of common pork floss,but the nutritional value of fermented pork liver is higher than that of common pork floss.