食盐腌制对油炸罗非鱼风味的影响

为探究食盐腌制对油炸罗非鱼风味的影响,本研究以蛋白质、脂肪酸、游离氨基酸以及呈味核苷酸含量为考察指标,通过感官评定结合顶空固相微萃取-气质联用(HS-SPME-GC-MS)方法分析食盐腌制对油炸罗非鱼可挥发性风味物质以及风味组分间的影响。结果表明,腌制前后的油炸罗非鱼风味变化明显,感官评价结果显示经过食盐腌制处理,油炸罗非鱼油脂味、肉香味增强,土腥味减弱;HS-SPME-GC-MS检测结果显示,食盐腌制过后油炸罗非鱼的可挥发性气味物质中1-辛烯-3-醇相对含量降至4.17%,ROAV值为5.70、(E,E)-2,4-癸二烯醛含量升为5.12%,ROAV值为100,肉香味和油脂味明显增强,土腥味明显降低;食盐腌制处理后油炸罗非鱼蛋白质与脂肪的含量显著降低(P<0.05),游离氨基酸与脂肪酸的消耗量增加,分别为38.94 mg/100 g和2.37 mg/g,且呈味氨基酸的占比与不饱和脂肪酸的含量发生显著降低(P<0.05),提供鲜味的肌苷酸(Inosinic acid,IMP)和鸟苷酸(Guanylic acid,GMP)含量显著(P<0.05)降低。实验证明食盐腌制对油炸罗非鱼的风味物质及组分影响显著(P<0.05),显著降低蛋白质和脂肪的含量,降解形成的挥发性物质显著提高,提高罗非鱼的油脂香、鲜味和肉香味,降低其土腥味和青草味,明显改善罗非鱼的品质。

Effects of Salt Curing on Flavor of Fried Tilapia

In order to explore the effect of salt pickling on the flavor of fried tilapia,the contents of protein,fatty acid,free amino acid and flavor nucleotides were taken as the inspection indexes,and the effects of salt pickling on volatile flavor substances and flavor components of fried tilapia were analyzed by sensory evaluation combined with headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS). The results showed that the flavor of fried tilapia changed obviously before and after pickling,the result of sensory evaluation showed that the oil and meat odor of fried tilapia were enhanced by the salt pickling,and the earthy flavor was weakened. HS-SPME-GC-MS results showed that the relative content of 1-octene-3-ol in volatile odorant of fried tilapia after salt pickling decreased to 4.17%,ROAV value was 5.70,(E,E)-2,4-decadienal contents increased to 5.12%,ROAV value was 100,meat flavor and oil flavor were obviously enhanced,while earthy flavor was obviously reduced. The contents of protein and fat in fried tilapia after salt pickling treatment decreased significantly(P<0.05),the consumption of free amino acids and fatty acids increased to 38.94 mg/100 g and 2.37 mg/g respectively,and the proportion of flavor amino acids and the contents of unsaturated fatty acids decreased significantly(P<0.05),the contents of inosinic acid,IMP)and guanylic acid,GMP),which provide delicate flavor,decreased more obviously. Salt pickling had a significant effect on flavor substances and components of fried tilapia(P<0.05),the contents of protein and fat were obviously reduced,volatile substances formed by degradation were obviously improved,oil flavor,delicate flavor and meat flavor of tilapia were improved,earthy flavor and grass flavor of tilapia were reduced,and the quality of tilapia was obviously improved.