Optimization of Deodorization Process and Analysis of Fishy Aftertaste Substances in Pangasius bocourti Fillets

• Published in: Shipin gongye ke-ji Vol. 43; no. 6; pp. 70 - 76
• Main Authors: Jiali BAO, Xubo FANG, Xiaoe CHEN, Suting LIU, Fang ZHANG, Junying SHEN
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.03.2022
• Subjects: deodorization; electronic nose; gas chromatography-mass spectrometry (gc-ms); orthogonal test; pangasius bocourti; perilla frutescens

In order to ameliorate the fishy aftertaste and value addition of Pangasius bocourti fillets, this article used Perilla frutescens water extract for deodorization. The fishy aftertaste and color difference were used as indicators, combined with electronic nose auxiliary analysis to conduct single-fa...