鲶鱼肉的脱腥工艺研究

目的]探讨鲶鱼肉的脱腥方法。方法]采用单因素和3因素3水平正交试验方法,以感官评定腥味值为判定指标,通过对水漂洗法、β-CD包埋法、活性炭吸附法和酵母粉发酵法4种不同的脱腥方法进行比较,优选鲶鱼肉最佳脱腥方法。结果]4种方法中以酵母粉发酵脱腥为最佳脱腥方法,其具体脱腥条件为：酵母粉的接种量1.0%,作用温度35℃,作用时间90 min。结论]确定酵母粉发酵脱腥为最佳脱腥方法,为鲶鱼产品的精深加工提供了参考依据。

Research on Deodorization Technology for Catfish Meat

Objective] The study aimed to explore the deodorization method for catfish meat.Method] By using the single factor and the orthogonal test method with 3 factors and 3 levels,taking the odor value evaluated by the sensory assessment as the judging indexes,the optimum deodorization method was optimized through comparing the 4 different deodorization methods of the water rinse,β-CD embedding,active carbon absorption and yeast fermentation.Result] Among 4 methods,the yeast fermentation deodorization method was the optimum deodorization methods,and its specific deodorization conditions were as follows: the yeast powder inoculation quantity of 1.0%,the effect temperature of 35 ℃,the effect time of 90 min.Conclusion] The yeast fermentation deodorization method was confirmed as the best deodorization method.The study provided the reference basis for the deep processing of catfish products.