关键词: 罗非鱼片, 液熏, 烟熏, 气相色谱-质谱法, 风味成分

Abstract:

In order to provide theoretical evidences for the processing of smoked tilapia, flavor components in liquid smoked and traditional smoked tilapia fillets were analyzed with solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME/GC-MS). Results indicated that the flavor components were mainly composed of volatile compounds such as phenolic and ester compounds. Totally 33 and 30 volatile components were detected in liquid smoked and traditional smoked tilapia fillets, respectively. Among these compounds, 26 compounds were same in both smoked tilapia fillets with relative proportion of 91.53% and 92.27% accounting for total volatile compounds, respectively. Moreover, 10 phenolic and 4 ester compounds were detected in liquid smoked tilapia fillets with total relative content of 55.63%; similarly, 12 phenolic and 4 ester compounds were detected in traditional smoked tilapia fillets with total relative content of 57.09%. Based on these analyses, liquid smoked tilapia fillets were similar to traditional smoked tilapia fillets in flavor ingredients.

Key words: tilapia fillets, liquid smoked, traditional smoked, gas chromatography-mass spectrometry (GC-MS), flavor component