Optimization of deodorization process on mandarin fish meat with perilla juice

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.