CAJ | 학술논문

研究鱼块除腥的方法。采用米酒酵母菌处理干鲢鱼鱼肉块，以活性干酵母除腥效果作对照，以感观评价为标准，观察酵母菌浓度、反应温度、反应时间单因素除腥效果，再通过正交实验确定最佳除腥工艺参数。结果表明：米酒酵母菌除腥效果较好，米酒酵母菌的最佳除腥接种量为25％（体积百分比）（菌种量为8．56×108个/mL），38℃下反应120 min。
연구어괴제성적방법。채용미주효모균처리간련어어육괴，이활성간효모제성효과작대조，이감관평개위표준，관찰효모균농도、반응온도、반응시간단인소제성효과，재통과정교실험학정최가제성공예삼수。결과표명：미주효모균제성효과교호，미주효모균적최가제성접충량위25％（체적백분비）（균충량위8．56×108개/mL），38℃하반응120 min。
In this paper , except fishy for fish products by rice-wine yeast is studied .Sensory evaluation serves as standard.At first, observe deodorization effect through three single-factor experiments ( yeast concentration , soa-king temperature , soaking time ) , then get the best deodorization process by orthogonal experiment .The results show that :best deodorization rice-wine yeast concentration of 25%(the amount of bacteria was 8.56 ×108/mL), 120min, 38℃.Under the same experimental conditions except fishy rice-wine yeast is better than active dry yeast .