油爆工艺对上海熏鱼风味物质的影响

doi:10.7506/spkx1002-6630-20180529-415

食品科学 ›› 2019, Vol. 40 ›› Issue (2): 171-179.doi: 10.7506/spkx1002-6630-20180529-415

油爆工艺对上海熏鱼风味物质的影响

王清1，陈舜胜1,2,*

（1.上海海洋大学食品学院，上海水产品加工及贮藏工程技术研究中心，上海 201306；2.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（基于风味前体形成机制的特色风味稳定性调控方法研究）（2017YFD0400105-02）

Influence of Deep-Frying Process on the Flavor Compounds of Shanghai Smoked Fish

WANG Qing1, CHEN Shunsheng1,2,*

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

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

摘要/Abstract

摘要： 以上海熏鱼为研究对象，利用固相微萃取-气相色谱-质谱法、感官评定、高效液相色谱法和氨基酸自动分析仪，采用单因素方法研究油爆工艺对熏鱼风味的影响。结果显示：草鱼第1次浸渍、温度140、155、170、185、200?℃油爆8?min及温度170?℃油爆4、6、8、10、12?min后检测到挥发性物质分别为58、64、79、78、75、76?种及75、75、78、74、74?种。油爆温度升高和时间延长时，1-辛烯-3-醇、己醛等土腥味物质含量减少，关键风味物质为1-辛烯-3-醇、己醛、壬醛、癸醛、2-壬烯醛、2-癸烯醛、2,4-壬二烯醛、2,4-癸二烯醛等。油爆后，一磷酸腺苷（adenosine monophosphate，AMP）和肌苷酸（inosine monphosphate，IMP）含量增加，次黄嘌呤（hypoxanthine，Hx）含量减少；鲜甜味氨基酸含量增加，苦味氨基酸含量减少。温度185 ℃和时间10 min时，AMP和IMP含量较高，Hx含量较低；谷氨酸和组氨酸的味道强度值最高，呈味氨基酸总量最高，更好地保留鱼肉鲜甜味。此时，鱼肉口感佳，香味浓，表面呈金黄色，感官最好。

关键词: 油爆, 熏鱼, 挥发性物质, 核苷酸, 游离氨基酸, 感官评定

Abstract: The effect of the deep-frying process on the flavor compounds of Shanghai smoked fish was investigated. The volatile compounds were determined by solid phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS), the nucleotide composition was analyzed by high performance liquid chromatography (HPLC) and the amino acid composition was studied using an amino acid analyzer. Additionally, sensory evaluation was performed. The results showed that a total of 58, 64, 79, 78, 75 and 76 volatile compounds were detected in grass carp deep-fried at 140, 155, 170, 185 and 200 ℃ for 8 min, and 75, 75, 78, 74 and 74 volatile compounds in those deep-fried at 170 ℃ for 4, 6, 8, 10 and 12 min, respectively. The contents of 1-octen-3-ol, hexanal and other earthy odor compounds decreased with increasing oil temperature and frying time. 1-Octen-3-ol, hexanal, nonanal, decanal, 2-nonenal, 2-decenal, 2,4-nonadienal, and 2,4-decadienal were identified as key flavor compounds. The contents of adenosine monophosphate (AMP) and inosine monphosphate (IMP) increased, and the content of hypoxanthine (Hx) decreased in grass carp after deep drying. Moreover, the contents of sweet-tasting amino acids increased, and the contents of bitter-tasting amino acids decreased after deep frying. Deep frying at 185 ℃ for 10 min resulted in higher contents of AMP and IMP and lower content of hypoxanthine (Hx) as well as the highest taste intensity of glutamic acid and histidine and the highest total amount of taste-active amino acids, better preserving the taste of grass carp. The deep-fried fish showed the highest sensory score with a good taste and a strong aroma as well as a golden surface.

Key words: deep frying, smoked fish, volatile compounds, nucleotides, free amino acids, sensory evaluation

中图分类号:

TS254.4

王清，陈舜胜,. 油爆工艺对上海熏鱼风味物质的影响[J]. 食品科学, 2019, 40(2): 171-179.

WANG Qing, CHEN Shunsheng,. Influence of Deep-Frying Process on the Flavor Compounds of Shanghai Smoked Fish[J]. FOOD SCIENCE, 2019, 40(2): 171-179.

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油爆工艺对上海熏鱼风味物质的影响

Influence of Deep-Frying Process on the Flavor Compounds of Shanghai Smoked Fish

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