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Biologic fishy smell removing method for marine fish flesh

A technology for deodorization of seawater fish meat, which is applied in the field of deodorization of seawater fish meat, can solve problems such as inappropriate and unsuitable, and achieve excellent deodorization effect, good effect, and good deodorization effect

Inactive Publication Date: 2010-08-18
杨华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method disclosed in this application is more suitable for processing freshwater fish, but not suitable for marine fish products with strong fishy smell, especially for American redfish with strong fishy smell

Method used

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  • Biologic fishy smell removing method for marine fish flesh
  • Biologic fishy smell removing method for marine fish flesh
  • Biologic fishy smell removing method for marine fish flesh

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Determination of the effect of yeast addition on the deodorization effect of American redfish meat.

[0020] Hit the head of the live American redfish with a hammer until it is dizzy, remove the scales, skin, viscera, gills, and clean the blood and impurities. Mash the fish to make a slurry and divide evenly into six portions, labeled A to F. In 5 parts of slurries that are numbered B, C, D, E, F, the yeast of 0.5wt%, 1.0wt%, 2.0wt%, 3.0wt%, 4.0wt% is added respectively by the amount of the slurry according to the amount of fish, Fermented at 35°C for 2.0h, and the deodorization effect was evaluated by Kramer sort test.

[0021] The ranking test is a method of comparing several samples and ranking a series of samples according to the degree of strength or preference according to the specified characteristics. This method can only sort out the order of samples, but cannot quantitatively evaluate the size of the difference between samples. Before the inspection, put fo...

Embodiment 2

[0033] Determination of the effect of yeast fermentation time on the deodorization effect of American redfish meat.

[0034] Add 2.0wt% yeast to 5 portions of American redfish slurry, ferment and culture them at 35°C for 0.5h, 1.0h, 2.0h, 3.0h, 4.0h, and use the sorting test——Kramer test to evaluate the deodorization The rank sum results of samples with different fermentation time are shown in Table 4.

[0035] Table 4

[0036]

[0037] Note: in Table 4 * Indicates that there is a peculiar smell, ** Indicates a strong odor

[0038] From Table 1 in combination with Table 4, it can be seen that at the significant level of a=0.05, the deodorization effect begins to occur after fermentation for 0.5 h. With the prolongation of fermentation time, the deodorizing effect of yeast was gradually enhanced. The deodorization effect of the fermentation time within the test range can be divided into three groups, the effect is from good to bad: F, E; D, C, B; A. Among them, F and E...

Embodiment 3

[0041] This embodiment thus reduces the influence of temperature on the deodorizing effect.

[0042]Add 2.0wt% yeast to 5 portions of American redfish slurry, ferment and culture at 25°C, 30°C, 35°C, 40°C, and 45°C for 2.0h, and use the sorting test method——Kramer test to evaluate the detoxification The rank sum results of different fermentation temperature samples are shown in Table 5.

[0043] table 5

[0044]

[0045] Note: in Table 5 * Indicates that there is a peculiar smell

[0046] Table 1 combined with Table 5 shows that at the significant level of a=0.05, the fish slurry deodorization effect of the fermentation temperature within the test range can be divided into three groups, and the deodorization effects are E, D, respectively, from good to poor; C, B; A. When the fermentation temperature is 35-40°C, the yeast has strong activity and the deodorization effect is the best, but if the temperature is too high, the deodorization effect of the yeast will be weaken...

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Abstract

The invention relates to a biologic fishy smell removing method for fish flesh. The fishy smell removing method comprises the following steps: based on the weight of the fish flesh, adding 1.0-3.0 wt% of yeast and 0.5-3.0 wt% of NaCl to the fish flesh, and fermenting at 35-40 DEG C for 0.5-3.0 hours to remove the fishy smell of the fish flesh; then appraising the fishy smell removing effect by using a ranking test method combining a Kramer sense organ test method and a GC-MS method; and finally carrying out the statistical analysis on the measured values to obtain the optimal treatment conditions for removing the fishy smell and the fishy smell removing effect after the processing. Compared with the prior art, the invention can not produce inorganic residues, and has high safety.

Description

technical field [0001] The invention relates to a method for deodorizing seawater fish, in particular to a method for biologically deodorizing seawater fish. Background technique [0002] Seawater fish meat has rich nutritional value and health care function. Its fat content is low, protein content is relatively high, and it is easily digested and absorbed by the human body. At the same time, fish contains a variety of inorganic salts, vitamins and trace elements, which are important for the growth and development of the human body. effect. However, due to the presence of long-chain molecules that can produce a strong fishy smell in seawater fish, it seriously affects its edible taste and deep processing utilization. At the same time, because seawater fish also contains a large amount of trimethylamine, the smell is stronger than that of freshwater fish. [0003] At present, physical and chemical methods are mainly used in deodorization treatment. The physical and chemical...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/015A23L17/10A23L5/20
Inventor 杨华
Owner 杨华
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