不同风干工艺处理的武昌鱼鱼肉品质和风味的变化

以腌制武昌鱼为原料进行干制，通过测定热泵干燥、热风干燥、冷风干燥、联合干燥四种风干工艺处理下的武昌鱼鱼肉脂质氧化理化指标，感官，色泽，质构特性，电子鼻，挥发性风味成分变化，分析不同干燥工艺处理对武昌鱼品质特性和风味变化的影响。热泵干燥的武昌鱼脂质氧化程度更显著，初级产物氢过氧化物含量最高为4mmol/kg，脂质氧化二级产物丙二醛含量最高为0.68 mg/kg，感官评分结果最好（8.6分）、质构表现最好；冷风干燥处理的武昌鱼色泽表现最差，热风、热泵、联合干燥处理的武昌鱼差异较小；热风干燥处理的武昌鱼硬度最大53.96 N、热泵干燥处理的武昌鱼弹性最大；电子鼻检测表明四种干燥工艺处理武昌鱼风味呈现显著性差异（P<0.05）；挥发性风味物质检测发现联合干燥处理武昌鱼挥发性风味物质含量最多21种，热泵处理挥发性风味物质含量最低仅有6种。综上所述联合干燥处理的武昌鱼鱼肉，脂质氧化程度硬度低、弹性好、挥发性风味物质含量多种类丰富。

Effects of Different Air-drying Processes on the Quality and Flavor of Wuchang Fish

The effects of different drying processes on the quality characteristics and flavor changes of Wuchang fish were analyzed by measuring the sensory, color, texture, electronic nose, and changes in the volatile flavor components under heat pump, hot air, cold air, and a combination of all four air-drying processes. Lipid oxidation was found to be more significant in fish that were dried using a heat pump, with the primary product, hydroperoxide, reaching 4 mmol/kg and the secondary product, malondialdehyde, reaching 0.68 mg/kg. The best sensory score (8.6 points) and textural performances were obtained in heat pump-dried fish. Cold air drying exhibited the worst performance in terms of color; however, color differences in fish treated with hot air, heat pump, and combined drying were minimal. A hardness of 53.96 N was observed for fish dried using hot air, and the highest elasticity was observed in those treated using a heat pump. The electronic nose test showed significant differences (p < 0.05) in the flavor of fish treated by the four drying processes, with 21 volatile flavor compounds obtained from fish under combined drying, and only six under heat pump treatment. In summary, combined drying was found to be the preferred method, with low lipid oxidation, low hardness, good elasticity, and rich volatile flavor compounds.