[ Objective ] To compare different deodorization methods for loach processing. [ Method ] Pickling in seasoning and soaking in citric acid liquid with salts are two methods for deodorizing in fish manufacture. The optimum formula of the two methods in loach products processing were introduced. Volatile compounds and variation of loach before and after deodorization were determined by using GC-MS method. [ Result] The optimum formula for method of pickling in seasoning is:salt 3% , cooking wine 8% , ginger juice 4% , five spices powder 1% ; the optimum formula for method of soaking in citric acid liquid with salts is: salt 2% , citric acid 0.15%, fish liquid mass ratio 1:4. There are 38 kinds of components mainly including aldehydes and ketones were determined in fresh loach. The content of components with odor obviously decreased after deodorization. [Conclusion] The study provides reference basis for corresponding deodorization technique of producing different loach products.%[目的]研究比较泥鳅加工中的不同脱腥方法的脱腥效果.[方法]确定用于即食泥鳅加工的香辛料腌制脱腥的最佳配方以及用于膨化泥鳅加工的柠檬酸盐混合液浸泡脱腥的最佳配方,并采用GC-MS法对脱腥前后泥鳅的挥发性成分及变化情况进行检测.[结果]用于即食泥鳅加工的香辛料腌制脱腥最佳配方为食盐3％,料酒8％,姜汁4％,五香粉1％；用于膨化泥鳅加工的柠檬酸盐混合液浸泡脱腥最佳配方为食盐2％,柠檬酸0.15％,鱼液质量比为1:4.未脱腥泥鳅肉中共检测出38种化合物,醛类、酮类是其主要腥味物质,经脱腥处理后,腥味物质含量明显减少.[结论]研究可为开发生产不同的泥鳅产品所需相应的脱腥工艺提供参考依据.
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