Research on Extracting Method of Water-Soluble Flavor Components in Silver Carp Meat

摘要

Research on the abstraction of water-soluble flavor components in silver carp meat was made in this paper. The study involved the extracting yield of total nitrogen, color and sensory evaluation with orthogonal design and quadratic multinomial recursive analysis. Mathematic model was established and the optimum extracting method of water-soluble flavor components was determined. The results of experiments showed that the optimum extracting method was to add 9 times 0.3mol/l NaCl solution into about 10g fish meat, and heat at 40℃ for 15min, then its extracting yield of total nitrogen reached 66.9% (close to 70%). As color as concerned, the whiteness of sample solution gathered by optimum extracting method was the lowest one of the three samples with higher extracting yield and the solution was the most limpid. As odor as concerned, its fishy smell was the weakest. So the extracting solution by this optimum method was the best one.