食品与发酵工业 >

2024 , Vol. 50 >Issue 19: 331 - 340

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037466

分析与检测

水煮鱼风味组成与主体风味物质挖掘

  • 刘兴平 ,
  • 唐密 ,
  • 余永 ,
  • 朱瀚昆 ,
  • 周鸿媛 ,
  • 马良 ,
  • 张宇昊
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400715)
    3(国家市场监管重点实验室(调味品监管技术),重庆,401121)
第一作者:硕士研究生(张宇昊教授为通信作者,E-mail:zhy1203@163.com)

收稿日期: 2023-09-23

  修回日期: 2023-11-23

  网络出版日期: 2024-10-29

基金资助

十四五国家重点研发计划项目(2021YFD21001005);重庆市技术创新与应用发展专项重点项目(cstc2021jscx-cylhX0014);重庆市水产科技创新联盟重点科技创新攻关项目(CQFTIU2022-13)

收起

Mining of flavor composition and main flavor substances in boiled fish

  • LIU Xingping ,
  • TANG Mi ,
  • YU Yong ,
  • ZHU Hankun ,
  • ZHOU Hongyuan ,
  • MA Liang ,
  • ZHANG Yuhao
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    3(Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 401121, China)

Received date: 2023-09-23

  Revised date: 2023-11-23

  Online published: 2024-10-29

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摘要

该文研究了不同水煮鱼调味料煮制草鱼后挥发性风味物质的差异,利用顶空固相微萃取-气相色谱-质谱联用技术对样品进行挥发性成分分析,定性定量分析不同调味料煮制后的风味物质,确定了共有香气成分,以及关键的风味物质。结果表明,经不同水煮鱼调味料煮制后,鱼肉中检出挥发性物质54~69种,其中共性风味物质34种,鱼肉腥味成分明显降低,烯烃、醇类、酯类和醚类等含量增加,鱼肉风味得到明显改善;通过气味活性值计算,芳樟醇、月桂烯、柠檬烯和茴香烯的气味活性值较高,被认定为水煮鱼调味料煮制后的共有主体风味物质,在水煮过程中对鱼肉的腥味脱除起重要作用,与感官定量描述分析结果一致。该研究确定了水煮鱼调料煮制后鱼肉主体挥发性风味物质,为预制水煮鱼脱腥配料的研发提供了参考。

关键词： 水煮鱼; 挥发性风味物质; 主体风味物质; 气味活性值; 脱腥

本文引用格式

刘兴平 , 唐密 , 余永 , 朱瀚昆 , 周鸿媛 , 马良 , 张宇昊 . 水煮鱼风味组成与主体风味物质挖掘[J]. 食品与发酵工业, 2024 , 50(19) : 331 -340 . DOI: 10.13995/j.cnki.11-1802/ts.037466

Abstract

This paper studied the differences in volatile flavor substances after cooking grass carp in different Sichuan-Chongqing characteristic brand boiled fish seasonings.Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to determine the components and contents of volatile flavor substances after cooking the four seasonings, and also determine the common aroma components and key flavor substances.Results showed that 54-69 volatile compounds were identified from boiled fish seasonings, which could significantly reduce the fishy odor components of the original grass carp fish, and increase olefins, alcohols, esters, ethers, etc., which could improve the flavor of fish meat.By calculating the odor activity value, it was found that linalool, myrcene, limonene, and anethole had higher odor activity values in every seasoning, and they were identified as the main flavor substances of boiled fish, which played an important role in promoting the removal of fishy flavor during the boiling process, and which was also consistent with the results of sensory quantitative description analysis.This study determined the volatile flavor substances and modified volatile flavor substances of the main body of fish meat after boiled fish seasoning, and provided a reference for the development of new boiled fish seasoning.

Key words： boiled fish; volatile flavor substance; main flavor substance; odor activity value; deodorization

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