食品工业科技2011，Vol.32Issue(2)：217-219,222,4.
罗非鱼片脱腥技术比较研究
Comparative study on deodorization of tilapia meat
摘要
Abstract
It is hard for most customers to accept the unique unpleasant smell of fish. Deodorizations of tilapia meat by yeast,black tea, green tea, chrysanthemum tea, basil, white wine, vinegar, as well as activated carbon were investigated, and the optimum conditions of each method were determined by sensory evaluation as a criterion. The results showed that the fish smell can be removed to varying degrees by a variety of methods, and it generally got lighter with the longer time and the increase of processing aids in concentration. The optimum deodorizing condition was that using 1％ white wine plus 3％ basil and 1％ vinegar to deal with the tilapia meat for 2h, which can completely remove the smell,and the fish tasted good,with special fragrant smell.关键词
罗非鱼/脱腥/真空微波干燥分类
轻工纺织引用本文复制引用
郑元平,廖飞宝..罗非鱼片脱腥技术比较研究[J].食品工业科技,2011,32(2):217-219,222,4.基金项目
科技部支撑计划项目(2007BAD76B06). （2007BAD76B06）
