白鲢鱼体内腥味物质的脱除方法研究  

Study on Removal Technologies of Off-odor in Silver Carp

作　　者：廖涛[1] 杨玉平 白婵[1] 鉏晓艳[1] 李海蓝[1] 李小定[3] 吴文锦[1] 熊光权[1] LIAO Tao;YANG Yu-ping;BAI Chan;ZU Xiao-yan;LI Hai-lan;LI Xiao-ding;WU Wen-jin;XIONG Guang-quan(Institute of Agro-Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,Hubei,China;Wuhan Institute for Drug and Medical Device Control,Wuhan 430075,Hubei,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,Hubei,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [2]武汉药品医疗器械检验所,湖北武汉430075 [3]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品研究与开发》2018年第21期49-58,共10页Food Research and Development

基　　金：现代农业产业技术体系专项资金(CARS-46);湖北省重大科技创新计划项目(2015ABA038);湖北省农业科技创新中心项目(2018-620-000-001-036)

摘　　要：采用气质联用仪、电子鼻和质构仪等仪器比较茶多酚、姜汁料酒及二者组合脱除白鲢鱼腥味物质的同时对鱼糜风味、鱼肉营养成分和口感的影响,以期建立一种保持鱼肉原始风味和口感的新型脱腥方法。结果表明:与对照相比,经过3种方法处理后的腥味物质的种类和含量均明显减少,其中茶多酚姜汁料酒组合时脱腥效果最好,3种评价结果基本吻合,脱腥后的鱼糜无鱼腥味,而且营养和卫生指标均符合国家标准。In order to remove the off-odor,the surimi of silver carp were treated with tea polyphenol,ginger and cooking wine and the combination of those.The effects of deodorization were evaluated by sensory evaluation,gas chromatography-mass spectrometer(GC-MS)and electronic nose,and nutritional quality indicators of the surimi that have been treated by deodorization were determined.The results showed that the type and quantity of off-odor compounds of surimi reduced after treated with one of the three deodorization methods,and those treated by the combination were least.The results of sensory evaluation were consistent with the results of GC-MS and electronic nose.The nutrition and healthy indicators were accorded with national standards.

关 键 词：白鲢鱼 脱腥 感官评价 气质联用 电子鼻 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] O657[轻工技术与工程—食品科学与工程]