热加工对草鱼鱼肉品质及风味成分的影响  

The influence of thermal treatment on grass carp quality and volatile flavor compounds

作　　者：陈惠[1] 刘焱[1] 李志鹏 黄黎慧[1,2] CHEN Hui;LIU Yan;LI Zhi-peng;HUANG Li-hui(College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Province, Grain and Oil Products Quality Monitoring Center, Changsha, Hunan 410005, China)

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]湖南省粮油产品质量监测中心,湖南长沙410005

出　　处：《食品与机械》2017年第9期53-58,68,共7页Food and Machinery

基　　金：国家星火计划重大项目(编号:2011GA770007);湖南省重大科技专项(编号:2010FJ1007-2)

摘　　要：以草鱼为研究对象,以外形、质地、营养价值及风味为评价指标,研究草鱼鱼肉在60,70,80,90,100℃热处理后其品质、蛋白质组成及挥发性风味成分的变化。结果表明:随着热处理温度的增加,鱼肉的L*值升高,a*值降低,硬度、内聚性、氨基酸含量、E/N总体呈上升趋势。利用SPMEGC-MS检测出87种挥发性成分,烷烃类24种,醛类19种,酸类14种,酯类12种,醇类9种,酮类4种,其他化合物5种,其中醇类和醛类物质在所有样品中相对含量最高,是主体物质。The changes of quality,protein composition and volatile flavor compounds of grass carp were studied at 60,70,80,90 and100 ℃,shape,texture,nutritional value and flavor were set as the evaluation indexes.The results showed that the weight loss rate of fish increased with the treatment temperature,and the L~＊value of fish increased,but the a~＊ value decreased.The hardness,cohesion,amino acid content,E/N ratio showed an upward trend.87 types of volatile compounds were detected by SPME-GC-MS,including 24 kinds of alkanes,19 kinds of aldehydes,14 kinds of acids,12 kinds of esters,9 kinds of alcohols,4 kinds of ketones and 5 other compounds,.Among them,alcohol and aldehydes substances in all samples relative content of were the highest.

关 键 词：草鱼 热加工 品质 风味成分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]