基于HS-SPME-GC-MS分析风味鱼仔加工过程中风味物质的变化

文章研究了风味鱼仔加工过程中挥发性风味成分的变化情况.采用顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术分别检测鲜海鱼浸泡、清洗、油炸、卤制、拌料、杀菌前后7个不同工序的风味成分变化.结果 表明,卤制和拌料阶段风味变化明显,是风味产生的主要加工阶段,酯类、烯类以及醇类大幅度增加.7个工序挥发性风味成分种类数...

Analysis of the Changes in Volatile Flavor Components of Flavored Fish Larvae During Processing by HS-SPME-GC-MS

The changes of volatile flavor components of flavored fish larvae during processing are studied.Headspace solid-phase microextraction(HS-SPME-GC-MS)technique is used to detect the changes of flavor components in seven different processes of fresh marine fish such as soaking,cleaning,frying,marinating,seasonings mixing,before and after sterilization.The results show that the flavor changes obviously in marinating and seasonings mixing stages,which are the main processing stages of flavor production,and esters,alkenes and alcohols are greatly increased.The types of volatile flavor components in seven processes are 33,32,18,19,30,31,28 kinds respectively.The content of linalool,(-)-4-terpenol,sabinene,myrcene,D-limonene and linalyl acetate in finished product(S)is high.The relative content is 13.46%,2.88%,3.21%,2.08%,7.08%and 34.29%respectively.In addition,11 flavor substances related to fishiness are determined based on the threshold values,they are nonaldehyde,hexanal,heptaldehyde,(Z)-4-heptenal,2,4-decadienal,1-pentene-3-ol,2-pentylfuran,2-ethylfuran,2,4-ecadienal,terpentene and 1-octene-3-ol.The above results have provided a scientific basis for odor control and deodorization of fish products in the processing of flavored fish larvae.