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

Mullet (Channa Argus) is one of the important freshwater fish, and the Channa Argus head soup is popular with consumers for its health benefits. However, the off-flavor of the product becomes one of the limiting factors for consumers' acceptance. This work was carried out to evaluate the effect of fermentation with saccharomyces cerevisiae on the deodorization of the fish head soup. Response surface methodology was employed for the optimization of yeast fermentation conditions. The optimum parameters were recommended at a fermentation time of 74 min, a temperature of 35℃, a yeast content of 1.4%. And GC-MS analysis revealed a significant decrease of the representative fishy odorants at the optimum conditions, and off-odor compounds content was found to be 5.35%. The study concluded that the use of saccharomyces cerevisiae for fermentation could be an effective strategy to remove the off-odor in Channa Argus head soup and improve the flavor characteristic. Novelty Impact Statement The fermentation conditions for deodorization of fish head soup were optimized. Yeast fermentation treatment reduced the unpleasant volatile components. Alcohols and esters formed after fermentation, and most aldehydes disappeared.