The invention discloses a method for removing the fishy smell of chicken gizzards through multi-bacterium combined
fermentation, and belongs to the technical field of poultry byproduct
processing. According to the method disclosed by the invention, the chicken gizzards are subjected to fishy smell removal treatment by compounding the
saccharomycetes Y4-1 and the bacillus SB. After fishy smell removal treatment, the content of key fishy smell substances including 1-octylene-3-
alcohol,
octanol,
hexanal,
nonanal and
heptanal is greatly reduced, the total content is reduced from 25.15 mu g / g to 6.02 mu g / g and is reduced by 76.06%,
heptanol, geranyl
acetone, methyl heptanoate, methyl caprylate,
glycerol monooleate, trans-2-decenal, 2-undecenal and other substances are completely removed, and the content of the key fishy smell substances is reduced by 76.06%. Meanwhile, elegant
aroma components such as
benzaldehyde and
phenylacetaldehyde are generated. In conclusion, the
saccharomycetes Y4-1 and the bacillus SB are compounded to remove fishy smell, so that the fishy smell substances of the chicken gizzards can be effectively removed, the
flavor of the chicken gizzards can be further improved, and the edible value of the chicken gizzards is improved.