Deodorization Process of Tilapia Processing By-products and Its Fishy Odor Component Analysis

This study aimed to screen a simple and efficient deodorant for the deodorization of tilapia processing by-products. Deodorization effect of Perilla juice,celery juice and white vinegar on tilapia processing by-products were investigated,and the fishiness value was used as evaluation index. The optimum deodorizing condition was optimized by orthogonal experiment,and the fishy odor components before and after deodorization were also analyzed. Results showed that,the three deodorizers had different removal effects on fishy odor,and with the increasing of concentration and the prolongation of soaking time,the deodorization effect was obviously improved. The optimum condition was that,adding 7% Perilla juice,70% celery juice,and 5% white vinegar for soaking 60 min with the material-liquid ratio of 1:3,and the odor score was only 0.136 after deodorization,and the tilapia would have natural plant fragrance,and retain the original flavor. The GC-MS analysis showed that,the key odor compounds(aldehydes,alcohols)decreased significantly after deodorization(P<0.05),and the relative contents decreased by 14%~15%. The ketones were not detected.