鱼骨去腥工艺的优化

Optimization of the Deodorization Process of Fishbone

本文优化了罗非鱼骨的去腥工艺,以鱼骨的腥味、异味、色泽变化为感官指标,考察去腥剂浓度、浸泡时间、浸泡温度和料液比4个因素对去腥效果的影响。对比红茶、氯化钙、柠檬酸和酵母4种去腥剂,选择效果较好的2种去腥剂进行复配。在单因素试验基础上进行正交试验。结果表明,最佳脱腥工艺条件为0.4%酵母、3.2%氯化钙、料液比1∶25、浸泡时间120 min。

In this paper,the technology of removing fishy smell from tilapia bone was optimized.With fishy smell,peculiar smell and color change as sensory indicators,the effects of four factors,including concentration of deodorant,soaking time,soaking temperature and material liquid ratio,on the effect of removing fishy smell were investigated.Compared four deodorant of black tea,calcium chloride,citric acid,yeast,choose two of the best of them to further optimization.Orthogonal experiment was carried out on the basis of single factor experiment.The results showed that,the optimal deodorization processing conditions were 0.4% yeast,3.2% calcium chloride,1∶25 ratio of material to liquid,and 120 min soaking time.