Food and Fermentation Industries >

2014 , Vol. 40 >Issue 12: 32 - 36

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.201412007

Food and Fermentation Industries

Study on the effects of deodorization on silver carp by trehalose

  • XU Yong-xia ,
  • JIANG Cheng-cheng ,
  • ZHANG Chao-min ,
  • ZHONG Ke-li ,
  • CAI Lu-yun ,
  • LI Jian-rong
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Online published: 2014-12-25

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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.

Key words： Silver carp; deodorization; trehalose; physicochemical properties

Cite this article

XU Yong-xia , JIANG Cheng-cheng , ZHANG Chao-min , ZHONG Ke-li , CAI Lu-yun , LI Jian-rong . Study on the effects of deodorization on silver carp by trehalose[J]. Food and Fermentation Industries, 2014 , 40(12) : 32 -36 . DOI: 10.13995/j.cnki.11-1802/ts.201412007

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