【摘 要】
：
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分别为33,32,18,19,30,31,28种,成品(S)中芳樟醇、()4萜品醇、桧烯、月桂烯、右旋萜二烯、乙酸芳樟酯含量较高,相对含量分别为13.46％、2.88％、3.21％、2.08
【机 构】
：
湖南农业大学食品科学技术学院,长沙410128;湖南农业大学食品科学技术学院,长沙410128;食品科学与生物技术湖南省重点实验室,长沙410128;长沙理工大学,湖南省水生资源食品加工工程技术研究中
论文部分内容阅读
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分别为33,32,18,19,30,31,28种,成品(S)中芳樟醇、()4萜品醇、桧烯、月桂烯、右旋萜二烯、乙酸芳樟酯含量较高,相对含量分别为13.46％、2.88％、3.21％、2.08％、7.08％、34.29％.此外,结合阈值大小确定了与腥味相关的11种风味物质:壬醛、己醛、庚醛、(Z)-4-庚烯醛、2,4-癸二烯醛、1-戊烯-3-醇、2-正戊基呋喃、2-乙基呋喃、2,4-癸二烯醛、松油烯和1-辛烯-3-醇.上述结果为风味鱼仔加工中气味控制和鱼制品脱腥提供了科学依据.
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