采用茶多酚溶液对带鱼进行浸泡脱腥处理,以感官评分为评价指标,通过正交实验优化了脱腥的工艺条件,并对带鱼脱腥前后的理化性质和挥发性成分进行分析比较。结果表明:茶多酚溶液浸泡脱腥的适宜条件为,茶多酚溶液浓度0.3%、浸泡时间70 min、浸泡温度40℃。脱腥后带鱼的粗蛋白、粗脂肪含量及胶着度增加,色泽变浅;GC-MS分析结果表明,带鱼脱腥前共检出40种挥发性成分,主要为醛类、酮类、醇类、烃类、胺类和酯类物质等,经茶多酚脱腥后共检出22种挥发性成分,其种类及含量较脱腥前的少,其中醛类、醇类、烯烃类和胺类物质显著减少。

The strip fish was deodorized by tea polyphenols,and the deodorization conditions were optimized by orthogonal experiment based on sensory evaluation. The physicochemical properties and volatile components of fish were analyzed before and after deodorization. The results indicated that the optimal deodorization conditions were: the concentration of tea polyphenols 0. 3%,reaction time 70min and reaction temperature 40℃. The content of crude protein,crude fat and the gumminess increased after deodorization,while the color faded. The GC-MS analysis showed that a total of 40 and 22 volatile compounds were detected in fish before and after deodorization respectively, including aldehydes,ketones,alcohols,hydrocarbon,amines and esters. The kinds and contents of voaltiles decreased significantly after deodorization,especially for aldehydes,alcohols,hydrocarbon and amines.