烟熏香糟鲤鱼烟熏过程风味物质的变化  

Study on Volatile Odor Compounds of Marinated and Smoked Carp

作　　者：郑捷[1] 何立蓉[1] 王维君[1] 刘娜[1] 张玉红[1] 刘安军[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：《食品工业》2011年第3期1-4,共4页The Food Industry

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

摘　　要：对鲤鱼进行不同条件的烟熏加工,运用顶空固相微萃取结合气质联用法对其风味进行比较分析。结果表明:在烟熏加工中,酚类物质的种类和含量迅速增加;羰基化合物的种类和含量增加不明显;醇类物质种类和含量减少;醚类物质含量先上升后下降;一些酯类物质的含量逐渐减少直至消失。酚类物质可能是产品的风味中的主要呈味物质。Carp was made at different processing conditions of salting and smoking, and then the odor was analyzed by the head space solid phasemicro-extraction combined with gas chromatography-mass spectrometry. Results indicated that： In the processing of smoking, the type and content of phenolic compounds increased rapidly, carbonyl compounds increased indistinctly, alcohols reduced. The analog of ether content increased and then decreased; some of esters decreased until disappeared. The phenolic compounds may be the main flavor of the product.

关 键 词：鲤鱼 烟熏 风味物质 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]