中文摘要：

选用活性干酵母、柠檬酸和碳酸氢钠3种物质对草鱼进行脱腥处理,以感官评价和三甲胺（TMA）质量分数为评价指标,运用响应面法设计优化草鱼的脱腥工艺。结果表明,发酵法脱腥的优化条件为：活性干酵母溶液浓度1.20 g/100 m L、浸泡温度31℃、浸泡时间51 min;酸式脱腥优化条件为：柠檬酸溶液浓度1.50 g/100 m L、氯化钠浓度1.75 g/100 m L、浸泡时间85 min;碱式脱腥优化条件为：碳酸氢钠溶液0.20 g/100 m L、氯化钠浓度1.70 g/100 m L、浸泡时间83 min。通过比较三甲胺的质量分数得出发酵法脱腥的效果最好。

英文摘要：

Active dry yeast, citric acid and Na HCO3 were used to deodorize the odour of grass carp. Sensory evaluation and the value of TMA were selected as assessing indices. The method of response surface was used to optimize the deodorizing process. The results showed the optimal conditions of fermentation were as follows： the concentration of yeast 1.20 g/100 m L, the soaking time 51 min and soaking temperature 31 ℃. The optimal conditions of citric acid were as follows： the concentration of citric acid 1.50 g/100 m L, the concentration of salt solution 1.75 g/100 m L and soaking time 85 min. The optimal conditions of Na HCO3 were as follows： the concentration of Na HCO3 0.20 g/100 m L, the concentration of salt solution 1.70 g/100 m L and soaking time 83 min. The yeast fermentation had the best effect on deodorization by means of measuring the content of TMA.