脱腥方式对白鲢鱼鳞冻风味特性的影响

为改善鱼鳞冻的风味品质，将白鲢鱼鳞经脱腥（臭氧、醋、淀粉、超声、酵母）制成鱼鳞冻，采用感官评价、电子鼻分析、顶空固相微萃取（Headspace Solid-Phase Microextraction，HS-SPME）结合气相色谱-质谱联用（Gas Chromatography-Mass Spectrometry，GC-MS）研究不同脱腥方式对鱼鳞冻风味特性的影响。经超声、酵母、醋、臭氧和淀粉处理后，鱼鳞冻的感官腥味值分别为2.60、1.80、3.00、4.10、1.40。对鱼鳞冻的电子鼻检测数据进行判别因子分析，发现经不同脱腥处理的样品有显著性差异，其中超声组、酵母处理组跟清水组相距最远，脱腥效果较好。通过气相色谱-质谱定性定量分析，各处理组共检测出132种风味物质，其中淀粉、超声、酵母、醋、臭氧处理分别鉴定出28、24、32、51和36种挥发性化合物，均低于清水对照组的64种。检测出的挥发性物质中，对腥味贡献值较大的有(E,E)-2,4-庚二烯醛、己醛、(E)-2-己烯醛、辛醛等。酵母处理可以脱除全部胺类物质，并且对其他几种腥味物质的脱除最明显；综合比较，酵母法是鱼鳞冻腥味脱除最适宜的方式。

Effects of Deodorization Methods on the Flavor Characteristics of Silver Carp Fish Scale Jelly

To improve the flavor and quality of fish scale jelly, silver carp fish scales were subjected to deodorization (ozone, vinegar, starch, ultrasound, and yeast) and used to prepare fish scale jelly. The effects of different deodorization methods on the flavor characteristics of the fish scale jelly were studied through sensory evaluation, electronic nose test, and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Following treatment with ultrasound, yeast, vinegar, ozone, and starch, the sensory values of the fishy odor of fish scale jelly were 2.60, 1.80, 3.00, 4.10, and 1.40 respectively. Discriminant factor analysis on electronic nose test results of fish scale jelly revealed significant differences among samples subjected to different deodorization treatments. Among these, the ultrasonic group, yeast treatment group, and clear water group were the farthest apart, indicating a better deodorization effect. Through qualitative and quantitative analysis with GC-MS, 132 flavor compounds were detected in each treatment group, of which respectively 28, 24, 32, 51, and 36 volatile compounds were identified in the starch, ultrasonic, yeast, vinegar, and ozone treatment groups. All these numbers were lower than the number of volatile compounds in the clear water control group (64). Among the detected volatile substances, those with a larger contribution to the fishy odor included (E,E)-2,4- heptadienal, hexanal, (E)-2-hexenal, and octanal. Yeast treatment removed all amine substances, and the removal of several other fishy substances was the most obvious. In comprehensive comparison, yeast treatment was the most suitable method to remove the fishy odor from fish scales.