摘要
本文研究咸鲅鱼加工过程中挥发性风味成分的变化情况。采用电子鼻与固相微萃取-气质联用法(SPME-GC-MS)分别检测鲜鱼、腌制、干制4、10、24、36、48 h 7个不同阶段的风味成分变化。结果表明,腌制和干燥阶段风味变化明显。7个阶段挥发性风味成分种类数分别为27、37、53、42、47、45种以及51种。其中,成品咸鱼中三甲胺、乙二醇单丁醚、己醛、1-戊烯-3-醇、壬醛、正辛醛、庚醛、异戊醛含量较高,相对含量分别为11.05%、7.21%、6.65%、6.35%、5.69%、4.56%、3.52%和3.37%。腌制和干燥是风味产生的主要加工阶段。醛类、醇类、酮类和烃类是主要的挥发性物质的种类,其中己醛、壬醛、正辛醛、庚醛、(Z)-4-庚烯醛、苯甲醛、1-戊烯-3-醇、1-辛烯-3-醇是咸鲅鱼风味的主要成分。因此可通过控制腌制和干燥条件改善咸鲅鱼风味。
The study focused on the mechanism of flavor formation during salted spanish mackerel processing. Electronic nose and solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were used to identify the changes of flavor composition of fresh fish,pickled and dried 4,10,24,36,48 h 7 different stages.The results showed that,flavor characteristics changed obviously in salting and drying stages.The total species of volatile flavor compounds in 7 stage were27,37,53,42,47,45 and 51,respectively.The relative content of trimethylamine,2-butoxy-ethanol,hexanal,1-penten-3-ol,nonanal,octanal,heptanal and 3-methyl-butanal were 11.05%,7.21%,6.65%,6.35%,5.69%,4.56%,3.52% and 3.37%,respectively.Pickling and drying were the main processing stages of flavor production. And the major volatile compounds of salted spanish mackerel were aldehydes,alcohos,ketones,and alkanes,including hexanal,nonanal,octanal,heptanal, (Z)-4-heptenal,benzaldehyde,1-Penten-3-ol,1-Octen-3-ol.Therefore,the flavor of salted spanish mackerel could be improved by controlling the conditions of salting and drying.
作者
王玉
赵延宁
薛勇
刘胜男
薛长湖
WANG Yu;ZHAO Yan-ning;XUE Yong;LIU Sheng-nan;XUE Chang-hu(College of Food Science and Engineering,Food Science and Human Health Laboratory,Ocean University of China,Qingdao 266003,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第24期266-272,共7页
Science and Technology of Food Industry
基金
国家重点研发计划项目:中华传统水产食品工业化加工关键技术研究与装备开发(2016YFD0400404).
关键词
咸鲅鱼
电子鼻
固相微萃取
气相色谱-质谱法(GC-MS)
挥发性风味成分
salted spanish mackerel
electronic nose
solid phase micro -extraction
gas chromatography -mass spectrometry (GC-MS)
volatile flavor compounds
