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当前位置: 首页 > 文章 > 四川泡椒对鲢鱼鱼糜凝胶风味特性的影响 食品科学 2017 (16) 152-157
Position: Home > Articles > Effect of Sichuan Pickled Peppers on Flavor Characteristics of Silver Carp Surimi Gel FOOD SCIENCE 2017 (16) 152-157

四川泡椒对鲢鱼鱼糜凝胶风味特性的影响

作  者：
杨峰;巫朝华;范大明;黄建联;赵建新;闫博文;周文果;张文海;张灏
单  位：
江南大学食品学院食品科学与技术国家重点实验室;江苏省食品安全与质量控制协同创新中心;福建安井食品股份有限公司
关键词：
泡椒;鲢鱼鱼糜;顶空固相微萃取-气相色谱-质谱联用;主成分分析;电子舌
摘  要：
研究3种四川泡椒(泡二荆条、泡墨西哥椒、泡野山椒)对鲢鱼糜凝胶风味特征的影响,采用顶空固相微萃取-气相色谱-质谱联用技术结合主成分分析对鲢鱼糜凝胶的挥发性风味化合物进行鉴定分析,结合电子舌对其滋味整体评判。未添加泡椒的鱼糜凝胶中醛类(52.98%)相对含量较高,而3种添加泡椒的鱼糜凝胶样品的醇类(26.30%~39.78%)和酯类(5.63%~17.05%)相对含量较高。戊醛、己醛、1-戊烯-3-醇等对4种样品的总体气味特征均具有主要贡献。相较于添加泡二荆条的鱼糜凝胶样品,添加泡墨西哥椒和泡野山椒的鱼糜凝胶样品与未添加泡椒的鱼糜凝胶样品的主成分差异更大。3种添加泡椒的鱼糜凝胶样品酸味和咸味值基本相同;添加泡二荆条的香味值最高为0.82;鲜味值则是添加泡墨西哥椒最低,为-0.65。对于涩回味、苦回味、涩味、苦味,这4种鱼糜凝胶并没有表现出明显的区别。
译  名：
Effect of Sichuan Pickled Peppers on Flavor Characteristics of Silver Carp Surimi Gel
作  者：
YANG Feng;WU Chaohua;FAN Daming;HUANG Jianlian;ZHAO Jianxin;YAN Bowen;ZHOU Wenguo;ZHANG Wenhai;ZHANG Hao;State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University;Fujian Anjoy Food share Co.Ltd.;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province;
关键词：
pickled peppers;;silver carp surimi;;headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS);;principal component analysis(PCA);;electronic tongue
摘  要：
The effect of three kinds of Sichuan pickled peppers(made from Mexican pepper, wild pepper and Erjingtiao pepper) on flavor characteristics of silver carp surimi gel was investigated. The volatile components were identified by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) and analyzed by principal component analysis(PCA) The overall taste was discriminated and evaluated by electronic tongue. The relative content of aldehydes(52.98%) was higher in control surimi gel, while the relative contents of alcohols(26.30%–39.78%) and esters(5.63%–17.05%) were higher in surimi gels added respectively with these pickled peppers. Pentanal, hexanal, and 1-penten-3-ol were identified as key odor components contributing to the overall odor of all four surimi gel samples. The principal components of surimi gels with the addition of pickled Mexican pepper and pickled wild pepper varied more significantly from those of the control surimi gel compared to the surimi gel added with pickled Erjingtiao pepper. The sourness and saltiness values of the three surimi gels added with pickled peppers were basically consistent. The umami value of the surimi gel added with pickled Erjingtiao pepper was the highest(0.82). The umami value of the surimi gel added with pickled Mexican pepper was the lowest(-0.65). There were no obvious differences in astringency, bitterness, and astringent and bitter aftertaste among four surimi gels.

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