加工工艺对腌腊鱼中挥发性成分的影响  

Effect of Processing Technology on the Volatiles in Cured Fish

作　　者：谭汝成[1] 熊善柏[1] 鲁长新[1] 曾令彬[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《华中农业大学学报》2006年第2期203-207,共5页Journal of Huazhong Agricultural University

基　　金：湖北省重大科技厅攻关项目(2001AA201A06);武汉市农产品加工技术开发与产业化重大专项(2002200513205)资助

摘　　要：运用固相微萃取与气-质联用技术初步鉴定了不同工艺制作的腌腊鱼中挥发性物质的组成,结果表明:腌制可促进鱼中挥发性物质及前体向腌腊鱼相关风味物质的转化;酯类化合物是腌腊鱼中可能的特征性风味物质,2种浓度盐水腌制的腌腊鱼中均含有乙酸-11-十二烯-1-酯、十二酸甲酯、12-甲基十三酸甲酯、14-甲基十五酸甲酯、Z-9-十六烯酸乙酯和邻苯二甲酸二叔丁酯等多种酯类化合物,但主要挥发性成分组成差异明显;低温干燥有利于促进腌腊鱼风味的形成,干燥时应使用较低的温度。The volatiles in cured fish were extracted through the solid phase micro-extraction fiber and identified by GC-MS. Results indicated that pickling of cured fish could accelerate the transformation of volatiles and their precursors into the corresponding flavor compounds. There were 11-dodecen-1- ol acetate, dodecanoic acid-methyl ester, tridecanoic acid-12-methyl-methyl ester, pentadecanoic acid-14- methyl-methyl ester, Z-9-hexadecenoic acid-ethyl ester and 1,2-benzenedicarboxylic acid-bis （2-methylpropyl） ester in both cured fish pickled in brines of different concentration. Esters may be the characteristic flavor compounds for cured fish with the most abundant volatiles varied greatly in both cured fish. There were more kinds of volatiles in cured fish dried at lower temperature than those at higher temperature.

关 键 词：腌腊鱼 挥发性成分 加工工艺 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]