为改善美国大口胭脂鱼的腥味问题,采用红茶脱腥法对其脱腥,使用响应面软件优化设计美国大口胭脂鱼脱腥工艺,采用整体材料吸附萃取(monolithic material sorptive extraction,MMSE)提取美国大口胭脂鱼肉中的挥发性物质,并利用气相色谱-质谱-嗅闻联用法(gas chromatography-mass spectrometry-olfactometry,GC-MS-O)对胭脂鱼肉中的挥发性成分进行分析。用红茶对美国大口胭脂鱼进行脱腥处理,经响应面软件分析得到胭脂鱼的最优脱腥条件为:红茶用量为15 g/L,脱腥时间为41 min,脱腥温度为43 ℃。通过比较,脱腥后的挥发性物质相对百分含量都有所减少,鱼肉腥味明显减弱,其中,己醛,1-戊烯-3-醇和1-辛烯-3-醇,辛醛和壬醛等物质相对含量变化明显。
In order to improve the fishy smell of American bigmouth bass, black tea deodorization method was used for the deodorization. Response surface software was used to optimize the design of American bigmouth bass deodorization process. And volatile components in the American bigmouth bass were extracted by monolithic material sorptive extraction (MMSE), and volatile components in American bigmouth bass were analyzed by gas chromatography-mass spectrometry-olfactomtry(GC-MS-O). The results showed that the best conditions for American bigmouth bass deodorization were under the condition of soaking at 15 g/L black tea at 43 °C for 41 min. It was found that the relative percentages of volatile substances after deodorization was basically reduced, and the fishy smell was significantly reduced. The relative content of hexanal, 1-pentene-3-ol, and 1-octene-3-ol. and nonanal etc. also considerably changed.
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