四川泡椒对鲢鱼鱼糜凝胶风味特性的影响

研究3种四川泡椒(泡二荆条、泡墨西哥椒、泡野山椒)对鲢鱼糜凝胶风味特征的影响,采用顶空固相微萃取-气相色谱-质谱联用技术结合主成分分析对鲢鱼糜凝胶的挥发性风味化合物进行鉴定分析,结合电子舌对其滋味整体评判。未添加泡椒的鱼糜凝胶中醛类(52.98%)相对含量较高,而3种添加泡椒的鱼糜凝胶样品的醇类(26.30%~39.78%)和酯类(5.63%~17.05%)相对含量较高。戊醛、己醛、1-戊烯-3-醇等对4种样品的总体气味特征均具有主要贡献。相较于添加泡二荆条的鱼糜凝胶样品,添加泡墨西哥椒和泡野山椒的鱼糜凝胶样品与未添加泡椒的鱼糜凝胶样品的主成分差异更大。3种添加泡椒的鱼糜凝胶样品酸味和咸味值基本相同;添加泡二荆条的香味值最高为0.82;鲜味值则是添加泡墨西哥椒最低,为-0.65。对于涩回味、苦回味、涩味、苦味,这4种鱼糜凝胶并没有表现出明显的区别。

Effect of Sichuan Pickled Peppers on Flavor Characteristics of Silver Carp Surimi Gel

The effect of three kinds of Sichuan pickled peppers (made from Mexican pepper, wild pepper and Erjingtiao pepper) on flavor characteristics of silver carp surimi gel was investigated. The volatile components were identified by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and analyzed by principal component analysis (PCA) The overall taste was discriminated and evaluated by electronic tongue. The relative content of aldehydes (52.98%) was higher in control surimi gel, while the relative contents of alcohols (26.30%–39.78%) and esters (5.63%–17.05%) were higher in surimi gels added respectively with these pickled peppers. Pentanal, hexanal, and 1-penten-3-ol were identified as key odor components contributing to the overall odor of all four surimi gel samples. The principal components of surimi gels with the addition of pickled Mexican pepper and pickled wild pepper varied more significantly from those of the control surimi gel compared to the surimi gel added with pickled Erjingtiao pepper. The sourness and saltiness values of the three surimi gels added with pickled peppers were basically consistent. The umami value of the surimi gel added with pickled Erjingtiao pepper was the highest (0.82). The umami value of the surimi gel added with pickled Mexican pepper was the lowest (?0.65). There were no obvious differences in astringency, bitterness, and astringent and bitter aftertaste among four surimi gels.