CAJ | 학술논문

以绿茶为脱腥剂，通过对不同脱腥条件下金枪鱼鱼肉腥味值的比较研究，以电子鼻技术为主要参考，结合感官评价指标分析得出了不同脱腥条件对金枪鱼鱼肉的脱腥效果，确定了最佳脱腥工艺条件。当料液比1g：5mL，茶水浓度2．5％，脱腥时间3h和料液比1g：10mL，茶水浓度1．5％，脱腥时间3h时脱腥效果最好。
이록다위탈성제，통과대불동탈성조건하금창어어육성미치적비교연구，이전자비기술위주요삼고，결합감관평개지표분석득출료불동탈성조건대금창어어육적탈성효과，학정료최가탈성공예조건。당료액비1g：5mL，다수농도2．5％，탈성시간3h화료액비1g：10mL，다수농도1．5％，탈성시간3h시탈성효과최호。
The green tea was taken as the deodorization agent and different deodorization conditions were researched. The optimum deodorization condition was ascertained by electronic nose technology combined with sensory evaluation. The results were the proportion of fish and tea was 1 g: 5 mL, tea concentration was 2.5%, deodorization for 3 h and the proportion of fish and tea was i g: i0 mL, tea concentration was 1.5 % , deodorization for 3 h.