小黄鱼休闲肉制品复合去腥工艺研究

Research on Compound Deodorization Process of Small Yellow Croaker Leisure Meat Products

目的:去除原料小黄鱼中的腥味物质,从而提升其休闲肉制品的风味。方法:采用单因素实验分别考察紫苏叶浓度、β-环糊精浓度和酵母浓度对小黄鱼腥味物质的去除效果,再通过L_(9)(3^(4))正交实验优化小黄鱼的去腥工艺配方,以感官评价和GC-MS风味分析来确定腥味的改善效果。结果表明,小黄鱼的感官得分有所上升,且与产生腥味相关的三甲胺含量有明显下降,最终所得到的最佳去腥工艺配方为:紫苏添加量2%,β-环糊精添加量2%和酵母添加量1.25%。结论:复合去腥粉可以去除小黄鱼中的腥味物质,在最佳配比下,小黄鱼原料的腥味可以被有效去除。本研究为水产品的去腥工艺提供了新的思路和选择。

Objective:To remove the fishy substances in the raw material of small yellow croaker,so as to enhance the flavor of its leisure meat products.Methods:A one-way experiment was conducted to investigate the removal effects of perilla leaf concentration,β-cyclodextrin concentration and yeast concentration on the fishy substances in small yellow croaker,and then the deodorization formula of small yellow croaker was optimized by the orthogonal experiment of L_(9)(3^(4)),and the improvement effects of fishy flavor were determined by organoleptic evaluation and GC-MS flavor analysis.The results showed that the sensory scores of small yellow croaker increased and the content of trimethylamine associated with the fishy odor decreased significantly,and finally the optimal deodorization process formulation obtained was 2%of perilla addition,2%ofβ-cyclodextrin addition and 1.25%of yeast addition.Conclusion:The fishy substances in small yellow croaker can be removed by using the compound deodorizing powder,and the fishy odor of the raw material of small yellow croaker can be effectively removed under the optimal ratios,and this study provides a new idea and choice for the deodorizing process of aquatic products.