草鱼油爆前后风味物质的变化分析

doi:10.7506/spkx1002-6630-20180529-413

食品科学 ›› 2019, Vol. 40 ›› Issue (2): 192-199.doi: 10.7506/spkx1002-6630-20180529-413

草鱼油爆前后风味物质的变化分析

蒋晨毓1,2，邱伟强1,2,3，贠三月1,2，赵玥1，张明晨1，周瑜1，陈舜胜1,2,3,*

（1.上海海洋大学食品学院，上海 201306；2.上海水产品加工及贮藏工程技术研究中心，上海 201306；3.国家淡水水产品加工技术研发分中心（上海），食品科学与工程国家级实验教学示范中心（上海海洋大学），上海 201306）

出版日期:2019-01-25 发布日期:2019-01-22
基金资助:
“十三五”国家重点研发计划重点专项（2017YFD0400105-02）

Changes in Flavor Compounds during Processing of Deep-Fried Grass Carp

JIANG Chenyu1,2, QIU Weiqiang1,2,3, YUN Sanyue1,2, ZHAO Yue1, ZHANG Mingchen1, ZHOU Yu1, CHEN Shunsheng1,2,3,*

(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; 3. National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) , Shanghai 201306, China)

Online:2019-01-25 Published:2019-01-22

摘要/Abstract

摘要： 对新鲜草鱼（Ctenopharyngodon idellus）进行浸渍油爆处理，采用氨基酸自动分析法、高效液相色谱法以及顶空固相微萃取-气相色谱-质谱法分别测定新鲜、浸渍及油爆后草鱼肉中水溶性呈味物质、还原糖以及挥发性风味物质的变化。结果表明，浸渍油爆对草鱼肉有提鲜作用，鱼肉浸渍样和鱼肉熟样中谷氨酸的滋味活性值均大于1。油爆后草鱼中肌苷酸含量与新鲜草鱼相比无显著性差异，保留了鱼肉原本的鲜美。鱼肉熟样中还原糖含量较新鲜生样显著下降。油爆草鱼肉中共检测出72?种挥发性化合物，主要以醛类、烷烃类为主。通过计算相对气味活度值可知2,4-癸二烯醛、1-辛烯-3-醇、壬醛、己醛、2-癸烯醛、癸醛、异戊醛等化合物对油爆草鱼总体风味形成有重要贡献。

关键词: 草鱼, 油爆, 水溶性呈味物质, 还原糖, 挥发性化合物

Abstract: Deep-fried grass carp was prepared by sequentially marinating and deep frying fresh grass carp (Ctenopharyngodon idellus). The contents of water-soluble taste compounds, reducing sugars and volatile flavor compounds in fresh, marinated and deep-fried fish samples were determined and compared by high performance liquid chromatography, an amino acid auto-analyzer and headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (GC-MS), respectively. The results showed that marination and deep frying could enhance the umami taste and that the taste activity value (TAV) of Glu in the intermediate and finished products was greater than one. There was no significant difference in IMP contents between the deep-fried and fresh grass carp, suggesting retention of the original umami taste. The contents of reducing sugars in the deep-fried sample were significantly reduced as compared to the fresh sample. GC-MS analysis demonstrated that there were 72 volatile compounds in the deep-fried grass carp mainly including aldehydes and alkanes. Based on their odor activity values (OAVs), 2,4-decadienal, 1-octen-3-ol, nonanal, hexanal, 2-decenal, decanal and 3-methyl-butanal made an important contribution to the overall flavor of deep-fried grass carp.

Key words: grass carp, deep frying, water-soluble taste compounds, reducing sugars, volatile flavor compounds

中图分类号:

TS254.4

蒋晨毓，邱伟强，贠三月，赵玥，张明晨，周瑜，陈舜胜. 草鱼油爆前后风味物质的变化分析[J]. 食品科学, 2019, 40(2): 192-199.

JIANG Chenyu, QIU Weiqiang, YUN Sanyue, ZHAO Yue, ZHANG Mingchen, ZHOU Yu, CHEN Shunsheng. Changes in Flavor Compounds during Processing of Deep-Fried Grass Carp[J]. FOOD SCIENCE, 2019, 40(2): 192-199.

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草鱼油爆前后风味物质的变化分析

Changes in Flavor Compounds during Processing of Deep-Fried Grass Carp

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