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投稿时间：2017-08-25
投稿时间：2017-08-25
中文摘要: 采用气质联用仪、电子鼻和质构仪等仪器比较茶多酚、姜汁料酒及二者组合脱除白鲢鱼腥味物质的同时对鱼糜风味、鱼肉营养成分和口感的影响，以期建立一种保持鱼肉原始风味和口感的新型脱腥方法。结果表明：与对照相比，经过3种方法处理后的腥味物质的种类和含量均明显减少，其中茶多酚姜汁料酒组合时脱腥效果最好，3种评价结果基本吻合，脱腥后的鱼糜无鱼腥味，而且营养和卫生指标均符合国家标准。
Abstract:In order to remove the off-odor，the surimi of silver carp were treated with tea polyphenol，ginger and cooking wine and the combination of those.The effects of deodorization were evaluated by sensory evaluation，gas chromatography-mass spectrometer（GC-MS）and electronic nose，and nutritional quality indicators of the surimi that have been treated by deodorization were determined.The results showed that the type and quantity of off-odor compounds of surimi reduced after treated with one of the three deodorization methods，and those treated by the combination were least.The results of sensory evaluation were consistent with the results of GC-MS and electronic nose.The nutrition and healthy indicators were accorded with national standards
keywords: silver carp deodorization methods sensory evaluation gas chromatography-mass spectrometer（GC-MS） electronic nose
文章编号：201821009 中图分类号： 文献标志码：
基金项目:现代农业产业技术体系专项资金（CARS-46）；湖北省重大科技创新计划项目（2015ABA038）；湖北省农业科技创新中心项目（2018-620-000-001-036）
| 作者 | 单位 |
| 廖涛，杨玉平，白婵，鉏晓艳，李海蓝，李小定，吴文锦，熊光权 | 1.湖北省农业科学院农产品加工与核农技术研究所，湖北武汉430064；2.武汉药品医疗器械检验所，湖北武汉430075；3.华中农业大学食品科技学院，湖北武汉430070 |
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