Optimized deodorization process of Lateolabrax japonicas fillets byresponse surface methodology
ZHANG Haiyan1,2, WU Yanyan2*, LI Laihao2, YANG Xianqing2, LIN Wanling2, HU Xiao2, WEI Ya2
1(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088,China) 2(South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Lab of Aquatic ProductProcessing, Ministry of Agriculture and Rural Affairs of P.R. China, Guangzhou 510300, China)
Abstract: In order to solve the problem of off-flavour of Lateolabrax japonicas to improve its product quality, this study selected mint essence and yeast extract from natural products as fishy smell removing agents. Single factor experiments were used to analyze the effects of solid to liquid ratio, the amount of agent used, and the time length of removing off-smell on the sensory quality of Lateolabrax japonicas at (15±2) ℃. Besides, the deodorizing process of Lateolabrax japonicas was optimized by response surface methodology. The results showed that both yeast extract and mint essence could reduce fishy smell. The optimal deodorizing condition was as follows: soaked freshly slaughtered Lateolabrax japonicas fillets in the agent at (15±2) ℃ for 42 min, the solid to liquid ratio was 1∶3, and the amounts of yeast extract and mint essence in the agent was 0.1% and 0.01%, respectively. The sensory evaluation showed that the fish fillets had no fishy smell after treatment, and no effects on the color, texture, and freshness were observed. GC-MS showed that the flavor of Lateolabrax japonicas basically unchanged after deodorization, but the contents of astringent substances, such as hexanal, 2-hexenal, heptanal, E-2-nonenal, decanal, and 3,5-octadien-2-one were remarkably lowered.
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2019, Vol. 45 
