| 鲤鱼土腥味成分的检测与去除 |
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| 引用本文： | 刘安军,褚兰玲,郑婕,何立蓉. 鲤鱼土腥味成分的检测与去除[J]. 现代食品科技, 2011, 27(2): 219-223 |
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| 作者姓名： | 刘安军 褚兰玲 郑婕 何立蓉 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津,300457 |
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| 基金项目： | 天津市科技支撑计划重点项目，国家农业科技成果转化资金项目，塘沽区科技创新专项资金项目 |
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| 摘 要： | 采用涂有聚二甲基硅氧烷二乙烯笨(PDMS-DVB)涂层的固相微萃取头分别对鲤鱼皮、血、肉的挥发性成分进行萃取,通过气质联用仪分离鉴定,分别检测出20种、23种和19种有效挥发性成分,初步探明了鲤鱼土腥味的组成,为鱼类土腥味的改变或去除提供理论基础.将鲤鱼肉经盐碱水漂洗、香辛料浓缩液浸泡和70℃加热后,经相同的顶空固相微...
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| 关 键 词： | 鲤鱼 土腥味 成分 脱除 |
Determination and Removal of Muddy Fish Odour from Common Carp |
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| LIU An-jun,CHU Lan-ling,ZHENG Jie,HE Li-rong. Determination and Removal of Muddy Fish Odour from Common Carp[J]. Modern Food Science & Technology, 2011, 27(2): 219-223 |
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| Authors: | LIU An-jun CHU Lan-ling ZHENG Jie HE Li-rong |
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| Affiliation: | (Faculty of Food Engineering and Biotechnology.Tianjin University of Science & Technology,Tianjin 300457,China) |
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| Abstract: | In this study,a method for the determination of odours from common carp using headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry(GC-MS) was presented.The SPME fiber was coated with PDMS-DVB.Twenty, twenty-three and nineteen effective volatiles were identified separately from common carp skin,common carp blood and common carp meat.The compositions of muddy flavor from common carp were preliminarily definited,which provided a theoretical basis for the change or removal of muddy flavor in fish.Common carp meat was rinsed by saline-alkaline water,immersed by spicy concentratedliquor and heated by low temprature,so muddy fish odour of common carp could be removed effectively.That was demonstrated by HS-SPME/GC-MS in the same condition. |
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| Keywords: | common carp muddy fish odour component removal |
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