猪肝的脱腥及其在肉松中的应用-《中国调味品》

文章信息/Info

Title:: Excluding fishy smell of pig liver and its application in meat floss

摘要:: 为除去猪肝的腥味，提高猪肝的利用率，本文采用酵母对其进行发酵处理，同时采用响应面试验优化酵母粉、葡萄糖和淀粉的添加量，并将发酵猪肝应用于肉松中。通过Box-Behnken试验，得到酵母粉、葡萄糖和淀粉的添加量分别为4%、7%和14%，并对此添加量进行验证，感官评分为97.5±1.6，与预测值拟合度达97.5%；采用主成分分析（PCA）对电子鼻获取的风味数据进行分析，发现发酵猪肝与未发发酵猪肝完全分离；将发酵猪肝应用于肉松中，得到感官品质与普通肉松没有显著差异，但营养价值高于普通肉松的猪肝肉松。

Abstract:: The objective of this study was to get rid of the fishy smell of pork liver and improve the utilization rate of pork liver. The yeast was used to ferment the pork live, and response surface test was used to optimize the addition of yeast powder, glucose and starch, and fermented pork liver was applied to pork floss. The addition amounts of yeast powder, glucose and starch were 4%, 7% and 14%, respectively by Box-Behnken test. Under these conditions, the sensory score was 97.5±1.6, and the fitting degree with the predicted value was 97.5%. The flavor data obtained by electronic nose were analyzed by principal component analysis (PCA). The fermented pig liver was completely separated from the unfermented pig liver. When fermented pork liver was applied to pork floss, there was no significant difference in sensory quality between fermented pork liver and common pork floss, but the nutritional value of fermented pork liver was higher than that of common pork floss.