Abstract: Kefir is a fermentation starter composed of Lactobacillus, Saccharomycetes, acetic acid bacteria and other microorganisms. Its fermentation products such as acids and alcohols can function to increase aroma and remove unpleasant odor. In the present study, the application of kefir to deodorize silver carp surimi was optimized using one-factor-at-a-time combined with orthogonal array design method based on gel strength of fish surimi and sensory score for fishy smell. The optimal conditions for deodorizing silver carp surimi by kefir were achieved by 60 min culture of kefir inoculated at a level of 2.0 g/100 mL at 26 ℃. Under the optimal deodorization conditions, the fishy smell value of silver carp surimi was 1.1 with a very light fishy smell. In addition, the gel strength and whiteness were 316.45 g ·cm and 62.65, respectively, similar to 317.46 g ·cm and 61.85 of the control. Therefore, it is feasible to deodorize silver carp surimi by kefir fermentation.

Key words: freshwater fish, kefir, deodorization