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Round scad, a type of sea food naturally has a disadvantage of the fishy smell, which unfavorably affects the sensory quality. In this study, the sensory parameter, trimethylamine (TMA) indicator, and amino acid values were evaluated in various methods during fishy-smell removal from round scads (Decapterus maruadsi) as the material for bouillon cube production. Salt, lactic acid, and ethanol in different concentrations were used as deodorizing agents for the material round scads. Round scad hydrolysate was prepared by using tea (1%), ethanol (1%), and activated charcoal (1.5%). Besides, Lactobacillus plantarum, Saccharomyces cerevisiae were also used for the preparation. The different deodorizing methods provided distinctive results. Deodorization was most effective when raw materials were pretreated with 0.03% acetic acid and 0.1% salt and followed by fermentation of  scad  hydrolysates with L. plantarum (1%, v/v) for 12 hours. The treated hydrolysate had a sweet taste, light brownish yellow color, and no fishy odor remaining. The lowest TMA obtained analysis was 3.05 ± 0.38 mg/100g, and the highest amino acid was 13.76 ± 0.3 g/l.

Bui Trong Tam