Improvement the flavor of grass carp visceral seasoning by VC,garlic powder and citric acid

CONG Yan-jun; ZHOU Sheng-yun; YI Hong; QING Yu-ting

doi:10.13386/j.issn1002-0306.2015.08.015

CONG Yan-jun, ZHOU Sheng-yun, YI Hong, QING Yu-ting. Improvement the flavor of grass carp visceral seasoning by VC,garlic powder and citric acid[J]. Science and Technology of Food Industry, 2015, (08): 119-124. DOI: 10.13386/j.issn1002-0306.2015.08.015

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Improvement the flavor of grass carp visceral seasoning by VC,garlic powder and citric acid

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The effect of garlic powder,VCand citric acid on the grass carp visceral protein seasoning flavor were studied,the content of ammonia nitrogen,peptide and sensory evaluation as measurement indexes. The results showed that garlic powder,VCand citric acid could promote the formation of aroma compounds. 22 kinds of aroma active compounds were detected when garlic powder optimum adding amount was 0.1%. 25 kinds of aroma active compounds were detected when VCoptimum adding amount was 0.2%. 23 kinds of fragrance active compounds were detected when citric optimum adding amount was 1.5%.

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Science and Technology of Food Industry

Improvement the flavor of grass carp visceral seasoning by VC,garlic powder and citric acid

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