Seaweed is an important marine biological resource rich in dietary fiber with various biological func-tions.The seaweed dietary fiber prepared by traditional technology has strong fishy odor,which affects its appli-cation in food.The effects of directed vat set(DVS)yeast fermentation on the fishy odor and dietary fiber prop-erties of Gracilaria were studied.The results showed that the optimized fermentation temperature for reducing the fishy odor was 25 ℃,the dilution ratio of activated yeast liquid was 4,the ratio of Gracilaria to diluted yeast liquid was 1∶20(g/mL),and the fermentation time was 4 h.After fermentation,the intensity of the fishy odor of Gracilaria sample was increased from 2.28 to 9.67,and the contents of hexanal,1-octene-3-ol,(Z)-4-decenal and(Z),(Z)-2,4-decadienal among the odor components decreased significantly.Before and after fermenta-tion,the water-holding capacity of Gracilaria dietary fiber was 29.20 g/g and 30.50 g/g,oil-holding capacity was 5.73 g/g and 6.09 g/g,whiteness was 1.86％and 1.77％,gel strength was 355 N·mm and 463 N·mm,re-spectively.In conclusion,the fishy odor of Gracilaria can be reduced by DVS yeast fermentation,and the prop-erties of Gracilaria dietary fiber are less affected.
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