Study on the Desalination of Dried Grass Carp and the Flavor Research of Marinated Fish

doi:10.3969/j.issn.1673-1689.2012.05.013

Home > Archive>Volume 31, Issue 5, 2012 >525-530. DOI:10.3969/j.issn.1673-1689.2012.05.013

Study on the Desalination of Dried Grass Carp and the Flavor Research of Marinated Fish
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                        10.3969/j.issn.1673-1689.2012.05.013
                    
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The desalting process and process technology of dried Grass Carp were studied in this manuscript.The optimum desalting parameters were determined by comparing the change of conductivity and soluble proteins in clear water desalination and vacuum osmosis desalination,and listed as follows: the ratio of water and material 10∶1,water temperature 30 ℃ and desalting time 180 min.Then the process parameters was determined by orthogonal experiments:first step drying time 1.5 h,marinating time 2.5 h,drying time1.5 h,saucing time 1 h.Volatile flavor compounds of Marinated Fish were analyzed by headspace solid phase microextraction(HS-SPME)combined with GC-MS.Results indicated that total 48 volitile flavor compounds were identified.

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WAN Juan, ZHANG Min, WANG Yong-jun, XU Feng-min. Study on the Desalination of Dried Grass Carp and the Flavor Research of Marinated Fish[J]. Journal of Food Science and Biotechnology,2012,31(5):525-530.

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