上海熏鱼加工过程中脂质氧化、脂肪分解和挥发性风味成分的变化  

Changes of Fatty Acid Oxidation,Degradation and Volatile Flavor Component during the Processing of Shanghai Smoked Fish

作　　者：王钰杰 郭雪花 林婷[1] 陈舜胜[1,2,3] WANG Yu-jie;GUO Xue-hua;LIN Ting;CHEN Shun-sheng(Collage of Food Science and Technology/Shanghai Ocean University,Shanghai 201306,China;National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai),Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University),Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]国家淡水水产品加工技术研发分中心(上海),上海201306 [3]食品科学与工程国家级实验教学示范中心(上海海洋大学),上海201306

出　　处：《山东农业大学学报（自然科学版）》2020年第4期639-645,共7页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：基于风味前体形成机制的特色风味稳定性调控方法研究(2017YFD0400105-02)。

摘　　要：研究了上海熏鱼加工的整个过程中,从生鲜鱼、腌制、油炸1 min、2 min、3 min、4 min、5 min、浸渍和成品熏鱼8个工艺阶段中熏鱼基本理化指标及脂质降解、脂肪氧化和挥发性风味物质的变化。结果表明,成品熏鱼粗脂肪含量比生鲜鱼肉显著上升77.34%(P<0.05)。硫代巴比妥酸值(Thiobarbituric Acid,TBA)呈上升趋势,脂肪酸的氧化程度不断提高。油酸(C18:1)、亚油酸(C18:2)、棕榈酸(C16:0)和硬脂酸(C18:0)是鱼肉中的主要脂肪酸,在熏鱼制备过程中,饱和脂肪酸总体呈下降趋势,多不饱和脂肪酸呈上升趋势,成品熏鱼中不饱和脂肪酸的百分含量由最初的72.44%上升至79.24%,并对熏鱼的风味具有一定的提升作用。加工过程中共检出挥发性风味物质95种,其中醛类、醇类和烃类是熏鱼中重要的挥发性风味物质。The changes of physical and chemical indexes,lipid degradation,fat oxidation and volatile flavor of smoked fish were studied during the whole process of Shanghai smoked fish from 8 technological stages:fresh fish,pickled fish,Fried fish for 1 min,2 min,3 min,4 min,5 min,dipping fish and finished fish.The results showed that the crude fat content of finished smoked fish was significantly higher than that of fresh fish(P<0.05).The Thiobarbituric Acid(TBA)value showed an upward trend,and the oxidation of fatty acids increased.Oleic Acid(C18:1),Linoleic Acid(C18:2),Palmitic Acid(C16:0)and Stearic Acid(C18:0)is the main fatty acids in fish,in the process of preparing the fish,saturated fatty acid in general is on the decline,the increasing trend of polyunsaturated fatty acids,finished the percentage content of unsaturated fatty acids in fish from the original 72.44%to 79.24%,and the flavor of the fish has a certain promotion effect.Ninety-five kinds of volatile flavor substances were detected in the process,among which aldehydes,alcohols and hydrocarbons were the important volatile flavor substances in smoked fish.

关 键 词：熏鱼 脂肪氧化 脂肪酸 挥发性风味物质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]