| 腊鱼加工过程中挥发性成分变化的研究 |
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| 引用本文： | 方炎鹏,曾令彬,熊善柏.腊鱼加工过程中挥发性成分变化的研究[J].食品工业,2011(7). |
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| 作者姓名： | 方炎鹏 曾令彬 熊善柏 |
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| 作者单位： | 华中农业大学食品科学技术学院;国家淡水鱼加工技术研发分中心; |
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| 基金项目： | 现代农业产业体系建设专项资金(NYCYTX-49-23) |
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| 摘 要： | 以白鲢为原料,运用固相微萃取与气-质联用技术(SPME-GC/MS),分析腊鱼加工过程鱼肉中的挥发性成分的变化,以探讨腊鱼风味形成的机理。结果表明,不同加工阶段鱼肉中的挥发性成分组成差异明显。原料鱼主要挥发性物质为烃类,而腌制过程中,鱼肉中醇类及酮类物质含量有所增加;而在干燥阶段,醛类物质则有明显增加,最终成品的挥发性成分以醛类(53.66%)和烃类(30.01%)为主。在腌制前、腌制后、干燥期和成品等4个鱼肉样品中分别检测到挥发性物质29种、39种、47种、42种,腊鱼特征风味的形成主要发生在腌制和干燥阶段。醛类是腊鱼中最重要的挥发性成分,可作为腊鱼风味品质评价指标。
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| 关 键 词： | 腊鱼 挥发性成分 风味 气相色谱-质谱(GC-MS) |
Changes of Volatile Compounds during the Stage of Salting and Drying of Cured Fish |
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| Fang Yan-peng,Zen Ling-bin,Xiong Shan-bai , .College of Food Science , Technology,Huazhong Agricultural University.Changes of Volatile Compounds during the Stage of Salting and Drying of Cured Fish[J].The Food Industry,2011(7). |
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| Authors: | Fang Yan-peng Zen Ling-bin Xiong Shan-bai College of Food Science Technology Huazhong Agricultural University |
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| Affiliation: | Fang Yan-peng1,2,Zen Ling-bin1,Xiong Shan-bai 1,2 1.College of Food Science and Technology,Huazhong Agricultural University(Wuhan 430070),2.The Sub Centre(Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing(Wuhan 430070) |
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| Abstract: | Using sliver carp as raw materials,volatile compounds of cured fish during processing by solid-phase micro extraction with GC/MS(SPME-GC/MS) were analyzed to determine the main stages of the formation of cured fish flavor.The results showed that the content of the volatile compounds were significantly different during stages of cured fish;The main volatile matter of raw material fish was the hydrocarbon compound.The alcohols and ketones increased in the stage of salting.But in the stage of drying,the aldehy... |
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| Keywords: | cured fish volatiles flavor gas chromatography-mass spectrometry(GC-MS) |
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