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当前位置: 首页 > 文章 > 秋刀鱼热加工后挥发性风味成分变化的分析 肉类研究 2017,31 (1) 25-31
Position: Home > Articles > Changes in Volatile Flavor Compounds during Heat Processing of Cololabis saira MEAT RESEARCH 2017,31 (1) 25-31

秋刀鱼热加工后挥发性风味成分变化的分析

作  者：
贡慧;杨震;刘梦;彭朝辉;田颖;史智佳
单  位：
北京北水食品工业有限公司;中国肉类食品综合研究中心
关键词：
秋刀鱼;电子鼻;固相微萃取;气相色谱质谱联用法
摘  要：
以秋刀鱼为研究对象,运用电子鼻、固相微萃取-气相色谱-质谱联用法(solid-phase microextraction coupled with gas chromatography-mass spectrometry,SPME-GC-MS)和感官评价的方法研究热加工对秋刀鱼风味物质的影响。结果表明:生鲜秋刀鱼共检出27种挥发性风味物质,主要风味构成为己醛、2,4-反式-庚二烯醛、(E)-2-己烯醛、(Z)-2-戊烯-1-醛、庚醛、2,4-反式-己二烯醛、1-戊烯-3-醇和2,3-戊二酮;115℃热加工后检出48种挥发性风味物质,其主要风味物质构成为己醛、3-甲基环己醇、反式-2-辛烯-1-醇、顺式-3-辛烯-1-醇、反式-2,4-已二烯-1-醇、2,4-癸二烯-1-醇、2-乙基呋喃、2-戊基呋喃和反-2-(2-戊烯基)-呋喃;热加工前后秋刀鱼风味物质发生明显改变,醛酮类腥味物质种类和相对含量减少,而油脂味、肉香味、烤肉香气等怡人风味物质含量增加;不同热加工温度对秋刀鱼风味物质构成产生不同影响,100℃热加工后风味物质与经115℃和121℃热加工后差异显著,且115℃的样品获得更高感官评价分值。上述结果有助于秋刀鱼产品热加工温度选择与优化。
译  名：
Changes in Volatile Flavor Compounds during Heat Processing of Cololabis saira
作  者：
GONG Hui;YANG Zhen;LIU Meng;PENG Zhaohui;TIAN Ying;SHI Zhijia;China Meat Research Centre;Beijing Beishuijialun Product of Water Co.Ltd.;
关键词：
Cololabis saira;;electronic nose;;solid phase microextraction(SPME);;gas chromatography-mass spectrometry(GC-MS)
摘  要：
The impact of heat processing on the volatile flavor compounds of Cololabis saira was examined by electronic nose, sensory evaluation and solid-phase microextraction coupled with gas chromatography-mass spectrometry(SPMEGC-MS). The results showed that a total of 27 volatile flavor compounds were identified in fresh Cololabis saira, including hexanal, 2,4-trans,trans-heptadienal,(E)-2-hexenal,(Z)-2-penten-1-ol, heptanal,(E,E)-2,4-hexadienal, 1-penten-3-ol and 2,3-pentanedione and 48 in heat-processed Cololabis saira, including hexanal, cis-3-methylcyclohexanol, trans-2-octen-1-ol,(Z)-3-octen-1-ol, 2,4-hexadien-1-ol, 2,4-decadien-1-ol, 2-ethyl furan, 2-pentyl furan and trans-2-(2-pentenyl)furan. The volatile flavor compounds of Cololabis saira were significantly changed before and after heat processing, that is the relative contents of fishy odor compounds including alcohols, aldehydes and ketones were reduced and the compounds responsible for the oily flavor, meaty flavor, barbecue aroma and other pleasant flavors were increased. Different heating temperatures had different effects on the flavor composition of Cololabis saira. There were significant differences between treatments at 100 ℃ and at 115 or 121 ℃, and the 115 ℃ treated sample had higher sensory evaluation scores. The results were helpful to select the optimal processing temperature for Cololabis saira products.

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