粮油食品科技2012，Vol.20Issue(6)：76-79,4.
金枪鱼鱼肉茶水脱腥条件的比较研究
Comparation of deodorization conditions of tuna tea
摘要
Abstract
The green tea was taken as the deodorization agent and different deodorization conditions were researched. The optimum deodorization condition was ascertained by electronic nose technology combined with sensory evaluation. The results were the proportion of fish and tea was 1 g: 5 mL, tea concentration was 2.5%, deodorization for 3 h and the proportion of fish and tea was i g: i0 mL, tea concentration was 1.5 % , deodorization for 3 h.关键词
金枪鱼/绿茶/脱腥/电子鼻/感官评价Key words
tuna/green tea/deodorization/electronic nose/sensory evaluation分类
轻工纺织引用本文复制引用
陈漪,庄晶晶,尚艳丽,杨金生,夏松养..金枪鱼鱼肉茶水脱腥条件的比较研究[J].粮油食品科技,2012,20(6):76-79,4.基金项目
浙江省科技厅优先主题重大农业项目 （）
