Optimization of removal of off-odor in mullet (Channa Argus) head soup by yeast using response surface methodology and variations of volatile components during fermentation

摘要

Mullet (Channa Argus) is one of the important freshwater fish, and the Channa Argushead soup is popular with consumers for its health benefits. However, the off-flavorof the product becomes one of the limiting factors for consumers' acceptance. Thiswork was carried out to evaluate the effect of fermentation with saccharomyces cerevisiaeon the deodorization of the fish head soup. Response surface methodologywas employed for the optimization of yeast fermentation conditions. The optimumparameters were recommended at a fermentation time of 74 min, a temperature of35°C, a yeast content of 1.4%. And GC-MSanalysis revealed a significant decreaseof the representative fishy odorants at the optimum conditions, and off-odorcompoundscontent was found to be 5.35%. The study concluded that the use of saccharomycescerevisiae for fermentation could be an effective strategy to remove theoff-odorin Channa Argus head soup and improve the flavor characteristic.