CAJ | 학술논문

以感官评价得分（腥味值）为指标，经单因素及正交实验，比较酵母菌和混合乳酸茵在发酵过程中对小黄鱼多肽的脱腥效果。结果表明：酵母最佳脱腥条件为发酵温度35％、发酵时间60min、酵母添加量0．3％、蔗糖添加量0．4％；乳酸茵脱腥最佳条件为发酵温度43℃、发酵时间7h、乳酸菌添加量3％、蔗糖添加量3％。脱腥效果显示乳酸茵为理想的脱腥剂。
이감관평개득분（성미치）위지표，경단인소급정교실험，비교효모균화혼합유산인재발효과정중대소황어다태적탈성효과。결과표명：효모최가탈성조건위발효온도35％、발효시간60min、효모첨가량0．3％、자당첨가량0．4％；유산인탈성최가조건위발효온도43℃、발효시간7h、유산균첨가량3％、자당첨가량3％。탈성효과현시유산인위이상적탈성제。
The aim of this study is to compare the effect of removing fish odor in small yellow croaker - derived peptides by different microorganism fermentations, in which yeast and mixed laetobaeillus were used. And then optimize the conditions of different deodorization techniques. The removal potency of fish odor was evaluated by sensory test, and the fish odor value was measured as the index. Also, One -factor experimental designs combined with orthogonal test were employed to study the four factors, which were inoculation volume, fermentation time, and fermentation temperature and sucrose concentration. It showed that the optimal deodorization conditions for yeast fermentation were 35℃ for temperature, 60min for time, with 10% inoculation volume and 0.4% sucrose concentration; the optimal deodorization conditions for laetobaeillus fermentation were 43℃ for temperature, 7h for time, with 3% inoculation volume and 3% sucrose concentration. The effect of deodorization indicated that lactobacillus was an ideal choice.