响应面法优化海鲈鱼鱼肉脱腥工艺

Optimized deodorization process of Lateolabrax japonicas meat by response surface methodology

中文关键词:  海鲈鱼  香菜  薄荷  脱腥

英文关键词:Lateolabrax japonicas  coriander  mint  deodorization

中文摘要:

      目的 确定以香菜、薄荷为主要原料制得的复合脱腥液对海鲈鱼鱼肉的最佳脱腥工艺。方法 通过腥度(腥气、腥味)和感官评分(色泽、气味、滋味、质地)对海鲈鱼鱼肉脱腥效果进行评价, 采用单因素实验和响应面实验研究脱腥液质量浓度、料液比和脱腥时间, 确定最佳脱腥工艺, 并比较脱腥前后海鲈鱼肉主要挥发性成分及三甲胺含量的变化。结果 最佳脱腥工艺为脱腥液质量浓度4 g/100 mL, 料液比1:3 (g:mL), 脱腥时间43 min, 脱腥后鱼腥味物质戊醛、己醛和庚醛等明显减弱, 增加了2-茨醇、香叶醇和芳樟醇等清香味物质, 三甲胺含量明显降低。结论 最佳脱腥工艺可在脱腥同时赋予鱼肉清香味, 且绿色天然、方便有效, 可为实际生产中海鲈鱼鱼肉脱腥工艺提供技术支持。

英文摘要:

      Objective To determine the best deodorizing process for Lateolabrax japonicas meat with the compound deodorizing liquid, which prepared with coriander and mint as the main raw materials. Methods The Lateolabrax japonicas meat was evaluated by the fishiness (fishy smell, fishy taste) and sensory scores (color, smell, taste, texture). The single factor experiment and response surface experiment were used to study the mass concentration of deodorization liquid, the ratio of solid to liquid and the deodorization time, determine the best deodorizing process, and compare the main volatile components and trimethylamine content before and after deodorization. Results The best deodorizing process was that the mass concentration of deodorizing liquid was 4 g/100 mL, the ratio of solid to liquid was 1:3 (g:mL), and the deodorization time was 43 min. After deodorization, the fishy smell substances such as valeraldehyde, hexanal and heptanal were significantly weakened, the fragrant substances such as borneol, geraniol and linalool were increased, and trimethylamine content was significantly reduced. Conclusion The best deodorization process can deodorize and give a fresh fragrance for Lateolabrax japonicas, which is green, natural, convenient and effective, and can provide technical support for the deodorization process of Lateolabrax japonicas in actual production.