脆肉鲩鱼片加工过程中风味变化的研究

以新鲜脆肉鲩鱼片为原料,通过单因素实验和正交实验确定最佳工艺条件。结果表明,脆肉鲩鱼片最佳加工工艺条件为:盐浓度10%(m/v),腌制时间15 min,固液比1:4。在此基础上,采用顶空固相微萃取技术(Headspace solid phase microextraction,HS-SPME)和气相色谱-质谱联用技术(Gas Chromatography-Mass Spectrometer,GC-MS)分析脆肉鲩鱼片加工过程中关键性挥发性风味物质的变化,得出脆肉鲩鱼片挥发性风味物质主要是醇类和醛类,含量较高的风味物质有1-辛烯-3-醇、壬醛等,其中壬醛相对气味活度值(Relative Odor Activity Value,ROAV)在盐浓度10%,腌制时间20 min,固液比1:4条件下均高于各因素下的平均值,对脆肉鲩风味效果贡献较大。正交实验结果得出:影响脆肉鲩鱼片风味的工艺条件依次是盐浓度、腌制时间和固液比。本实验结果为脆肉鲩加工工艺路线提供参考,为加工技术提供理论支持。

Study on the flavor change of crisp grass carp during processing

In order to optimize the processing conditions of crisp grass carp(Ctenopharyngodon idellus C. et V)fillets,the best conditions were determined by a single factor experiment and an orthogonal experiment with fresh crisp grass carp(Ctenopharyngodon idellus C. et V)fillets. The best processing conditions were found as follows:10%(m/v)salt solution,the curing time of 15 min,and the solid-liquid ratio of 1:4.Headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)was used to analyze the changes of key volatile flavor substances in the processing. The volatile flavor substances were mainly alcohols and aldehydes,the higher contents of flavor substances had 1-octene-3-alcohol,nonanal and so on. Most importantly,the ROAV value of nonanal was higher than the average of each factor under the condition of 10% salt concentration,curing time of 15 min and solid-liquid ratio of 1:4 conditions. As result,1-octene-3-alcohol,nonanal contributed to the flavor of crisp carp fillets. The orthogonal experiment results showed that the order of the processing conditions affect the flavor of crisp grass carp(Ctenopharyngodon idellus C. et V)fillets were salt solution(m/v),curing time and solid-liquid ratio.The results of this experiment could provide reference for the processing route of crispgrass carp and provide a theoretical support for processing technology.