食品科学 ›› 2019, Vol. 40 ›› Issue (16): 160-168.doi: 10.7506/spkx1002-6630-20180914-151

• 成分分析 • 上一篇    下一篇

不同加工阶段对上海熏鱼(草鱼)风味物质的影响

薛永霞,张作乾,张洪才,张 菊,卫赛超,陈舜胜   

  1. 1.上海海洋大学食品学院,上海 201306;2.国家淡水水产品加工技术研发中心(上海),上海 201306
  • 出版日期:2019-08-25 发布日期:2019-08-26
  • 基金资助:
    国家自然科学基金面上项目(31471685);上海市高校知识服务平台项目(ZF1206);“十三五”国家重点研发计划重点专项(2017YFD0400105-02)

Effect of Different Processing Stages on Flavor Components of Shanghai Smoked Fish Made from Grass Carp

XUE Yongxia, ZHANG Zuoqian, ZHANG Hongcai, ZHANG Ju, WEI Saichao, CHEN Shunsheng   

  1. 1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
  • Online:2019-08-25 Published:2019-08-26

摘要: 以草鱼鱼肉为研究对象,探究不同加工阶段对上海熏鱼风味物质的影响。通过高效液相色谱法、氨基酸自动分析法和固相微萃取-气相色谱-质谱联用技术对5 个加工阶段(生鲜草鱼、一次浸渍、生鲜油爆、一次浸渍后油爆和上海熏鱼(一次浸渍后油爆再二次浸渍))中的风味物质进行分析和鉴定。结果表明,各阶段肌苷酸含量呈逐渐上升趋势,是主要的呈鲜味核苷酸。游离氨基酸总量和呈味氨基酸含量也逐渐升高,并呈现显著性差异,其中天冬氨酸和谷氨酸对上海熏鱼风味影响最大。生鲜草鱼、一次浸渍、生鲜油爆、一次浸渍后油爆和上海熏鱼中挥发性物质依次为36、75、34、73、78 种,主要由醛类、酮类、醇类和烃类构成。因此,浸渍和油爆是上海熏鱼风味物质形成的主要阶段,并有效改善了草鱼鱼体的腥味。

关键词: 草鱼, 核苷酸, 游离氨基酸, 挥发性成分, 腥味, 加工阶段

Abstract: To investigate the effect of different processing stages on flavor components of Shanghai smoked fish, we employed high performance liquid chromatography (HPLC), an amino acid auto-analyzer and gas chromatography-mass spectrometry (GC-MS) to analyze and identify the flavor components of samples obtained at five processing stages (fresh grass carp, marination, frying, marination followed by frying, and marination followed by frying and then marination again). The results showed that the content of inosine monphosphate (IMP), a main umami nucleotide, kept increasing during processing and the same was true of the contents of free amino acids and taste amino acids, with significant differences being observed among stages. Aspartic acid and glutamic acid had the greatest influence on the flavor of Shanghai smoked fish. In addition, a total of 36, 75, 34, 73 and 78 volatile components were detected in five processing stages mentioned above, respectively, which were mainly composed of aldehydes, ketones, alcohols and hydrocarbons. Therefore, marination and frying mainly contributed to the flavor formation of Shanghai smoked fish.

Key words: grass carp, nucleotides, free amino acids, volatile compounds, fishy odor, processing stages

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