Abstract: Silver carp fish was deodorized by trehalose,and the process parameters of deodorization was optimized by response surface methodology based on sensory evaluation. The results indicated that the optimal conditions were as follows: the concentration of trehalose 4. 5%,the concentration of citric acid 0. 43% and soaking time38 min. The basic nutrients of silver carp fish were kept after deodorization. The texture indexes including hardness,gumminess and chewiness decreased obviously after deodorization,but other texture indexes( springiness,cohesiveness and resilience) changed little.
徐永霞,姜程程,张朝敏,等. 海藻糖对白鲢鱼脱腥效果的影响[J]. 食品与发酵工业, 2014, 40(12): 32-36.
XU Yong-xia,JIANG Cheng-cheng,ZHANG Chao-min,et al. Study on the effects of deodorization on silver carp by trehalose[J]. Food and Fermentation Industries, 2014, 40(12): 32-36.