甲鱼脱腥方法的研究  

Research on deodorization methods of soft- shelled turtle

作　　者：项怡[1] 李洪军[1,2] 徐明悦[1] 余力[1] 贺稚非[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学重庆市特色食品工程技术研究中心,重庆400715

出　　处：《肉类工业》2015年第9期30-35,共6页Meat Industry

基　　金：国家自然科学基金面上项目(31071566)

摘　　要：目的:探究甲鱼风味的组成以及不同脱腥剂对甲鱼脱腥效果的影响。方法:以甲鱼为实验对象,通过感官评定比较了不同脱腥剂对甲鱼的脱腥效果,采用顶空固相微萃取结合气质联用法分析测定了脱腥前后甲鱼的挥发性风味成分,并对其进行了比较分析。结果:红茶-氯化钠和料酒-醪糟对甲鱼的脱腥效果较好,且在脱腥前、红茶-氯化钠处理和料酒-醪糟处理后的甲鱼样品中分别检测出46、21和29种挥发性物质,主要为醛类、酮类、醇类、烃类以及芳香族化合物,且经脱腥剂处理后甲鱼的主要挥发性物质的种类和相对含量均明显减少,其中红茶-氯化钠的脱腥效果略优于料酒-醪糟,但其制备过程较为繁琐。结论:甲鱼的脱腥方法为室温条件下6%料酒-6%醪糟腌制60min。The flavor composition of soft - shelled turtle and the effects of different deodorizing a- gents on deodorization of soft - shelled turtle were explored. The soft - shelled turtle was taken as experi- mental material. The effects of various deodorizing agents on deodorization of soft - shelled turtle were compared by sensory evaluation. Headspace solid - phase microextraction combined with GC - MS meth- ods were used to determinate volatile flavor components of soft - shelled turtle before and after deodoriza- tion, and compare and analyze them. The results showed that the effects of black tea - sodium chloride and cooking wine - rice wine on deodorization of soft - shelled turtle were better. And 46, 21 and 29 kinds of volatile substances were detected from soft - shelled turtle samples before deodorization and after deodorization by black tea - sodium chloride and cooking wine - rice wine respectively. These volatile substances were mainly aldehydes, ketones, alcohols, hydrocarbons and aromatic compounds. And the kinds and relative contents of volatile substances of soft - shelled turtle both significantly reduced after treated with deodorizing agents. The deodorization effect of black tea - sodium chloride was better than that of cooking wine - rice wine. But the preparation of the former was relatively complicated. The conclu- sion was the deodorization method of the soft - shelled turtle was 6% cooking wine - 6% rice wine curing for 60min at room temperature.

关 键 词：甲鱼 脱腥 感官评定 顶空固相微萃取 气相色谱-质谱联用 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]