养殖鳜鱼肉紫苏汁脱腥工艺的优化研究

Optimization of deodorization process on mandarin fish meat with perilla juice

摘要: 以养殖鳜鱼肉为研究对象,首先研究了紫苏汁、紫苏粉和紫苏叶三种不同紫苏形式对鳜鱼肉脱腥效果的影响,并研究了紫苏汁浓度、脱腥温度、脱腥时间对鳜鱼肉腥味的影响,最后通过正交实验对紫苏汁脱腥工艺参数进行优化。结果表明,紫苏汁能较好的降低鳜鱼肉的腥味,最优紫苏汁脱腥条件为:紫苏汁浓度3%,脱腥温度20℃,脱腥时间20min,该条件下鳜鱼肉腥味最弱,腥度为2.1。

Abstract: Deodorization effect of perilla forms( perilla juice,perilla powder and perilla leaves) on mandarin fish meat were investigated. Then deodorization effect of perilla juice concentration,deodorization temperature and deodorization time on mandarin fish meat were studied. The deodorization parameters with perilla juice were optimized by orthogonal experiment. Results showed that fishy odor of mandarin fish meat could be reduced significantly by perilla juice.The optimal deodorization conditions,under which showed less fishy odor of mandarin fish meat( fishy degree was 2.1),were perilla juice concentration of 3%,deodorization temperature of 20℃,deodorization time of 20 min.