Comparison of Effects of Different Deodorization Methods for Deodorizing Sturgeon Fish (Acipenser Sinensis)
Abstract
Sturgeon fish with heavy fishy odor was used as raw material to investigate the effect of three different kind of deodorization methods. The sensory evaluation, thiobarbituric acid value (TBARS), and protein loss rate were used to compare the deodorization effects, and the volatile compounds were further analyzed by GC-MS. The results showed that the salt dissolving method had the worst deodorization effect, the deodorization effect was not obvious, and the TBARS and protein loss rate were relatively higher. The alkali deodorization was better than the acid one, and the effect was significant at pH 11.5 and 25 °C. The best effect of yeast fermentation can effectively reduce the fishy odor, TBARS and protein loss rate of raw materials. A total of 66 volatile compounds were detected by GC-MS, including aldehydes, ketones, hydrocarbons, alcohols and amines. The number and content of volatile compounds are significantly reduced after deodorization. Hexanal, octanal, furfural, 1-octene-3-ol, etc., which has a large contribution to fishy odor, and the content was significantly reduced after deodorization. The most significant reduction in volatile compounds was followed by alkali, acid and salt dissolution methods, consistent with previous sensory evaluation and TBARS values. To comprehensive compare all the methods, the yeast fermentation can effectively remove the fishy odor, which is an ideal means of deodorization.
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DOI: https://doi.org/10.18686/fsa.v1i2.1315
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