Study on the Flavor Changes of Marinated Fish with Different Desalting Methods

doi:10.3969/j.issn.1673-1689.2013.07.007

Home > Archive>Volume 32, Issue 7, 2013 >713-717. DOI:10.3969/j.issn.1673-1689.2013.07.007

Study on the Flavor Changes of Marinated Fish with Different Desalting Methods
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                        10.3969/j.issn.1673-1689.2013.07.007
                    
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In this paper,the flavor changes of marinated fish with different desalting methods were mainly investigated based on the sensory evaluation and determination of texture.The different desalting method were clear water immersion,desalting agent,pricking,oscillation and vacuum reverse infiltration The experiment results showed that the different ways of desalination could improve the desalting rate and also were beneficial to keep the nutrition of fish;however they all had negative effects on the fish flavor in a way.The oscillation and the mixed way of "adding 1.5% trehalose+pricking+oscillation" were effective desalination treatment based on the flavor of sensory evaluation.

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XU Shuang, ZHANG Min, CHEN Hui-zhi, WANG Yong-jun, XU Feng-min. Study on the Flavor Changes of Marinated Fish with Different Desalting Methods[J]. Journal of Food Science and Biotechnology,2013,32(7):713-717.

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Online: June 17,2014
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