鲤鱼土腥味成分的检测与去除  

Determination and Removal of Muddy Fish Odour from Common Carp

作　　者：刘安军[1] 褚兰玲[1] 郑婕[1] 何立蓉[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2011年第2期219-223,共5页Modern Food Science and Technology

基　　金：天津市科技支撑计划重点项目(08ZCKFNC01000);国家农业科技成果转化资金项目(2009GB2A100016);塘沽区科技创新专项资金项目(2009cx07-03)

摘　　要：采用涂有聚二甲基硅氧烷-二乙烯苯(PDMS-DVB)涂层的固相微萃取头分别对鲤鱼皮、血、肉的挥发性成分进行萃取,通过气质联用仪分离鉴定,分别检测出20种、23种和19种有效挥发性成分,初步探明了鲤鱼土腥味的组成,为鱼类土腥味的改变或去除提供理论基础。将鲤鱼肉经盐碱水漂洗、香辛料浓缩液浸泡和70℃加热后,经相同的顶空固相微萃取(HS-SPME)和气-质联用仪(GC-MS)条件下检测分析,可有效去除土腥味并增加特有的风味。In this study,a method for the determination of odours from common carp using headspace solid phase microexWaction （HS-SPME） and gas chromatography-mass spectrometry （GC-MS） was presented.The SPME fiber was coated with PDMS-DVB. Twenty, twenty-three and nineteen effective volatiles were identified separately from common carp skin,common carp blood and common carp meat.The compositions of muddy flavor from common carp were preliminarily definited, which provided a theoretical basis for the change or removal of muddy flavor in fish. Common carp meat was rinsed by saline-alkaline water, immersed by spicy concentratedliquor and heated by low temprature,so muddy fish odour of common carp could be removed effectively .That was demonslrated by HS-SPME/GC-MS in the same condition.

关 键 词：鲤鱼 土腥味 成分 脱除 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]