加工方式对玉筋鱼干风味的影响  

Effects of Processing Methods on the Flavor of Dried Ammodytes personatus

作　　者：刘胜男 刘云锋 曹荣[1,3] 刘淇 LIU Shengnan;LIU Yunfeng;CAO Rong;LIU Qi(Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,China;Qingdao Zhuoyue Ocean Group Co.Ltd.,Qingdao 266408,China;Laboratory of Marine Drugs and Biological Products,Pilot National Laboratory for Marine Science and Technology,Qingdao 266235,China)

机构地区：[1]中国水产科学研究院黄海水产研究所,山东青岛266071 [2]青岛卓越海洋集团有限公司,山东青岛266408 [3]青岛海洋科学与技术试点国家实验室海洋药物与生物制品功能实验室,山东青岛266235

出　　处：《食品科学》2021年第20期167-172,共6页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0901004)。

摘　　要：为研究加工方式对玉筋鱼干风味的影响,实验按加工方式分为加盐煮制冷风干燥(boiling in salt solution followed by cold air drying,SCC)组和冷风干燥(cold air drying,CD)组。采用电子鼻技术、气相离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)技术、氨基酸自动分析技术、高效液相色谱技术测定玉筋鱼干中的风味成分。结果表明,不同加工方式制作的玉筋鱼干在气味、滋味方面存在显著差异。电子鼻、GC-IMS技术均能区分不同工艺制作的玉筋鱼干气味,采用GC-IMS技术共分析出68种挥发性成分,庚醛、戊醛、3-甲基丁醛对玉筋鱼干独特风味的形成有重要影响,其中3-甲基丁醛源自CD工艺,其区别于SCC工艺气味的关键物质。玉筋鱼干中的主要鲜味氨基酸是Glu,主要呈味核苷酸是肌苷酸;CD组玉筋鱼干中的鲜味氨基酸和甜味氨基酸含量占总游离氨基酸的比重高于SCC组,同时CD组滋味活性值、味精当量值均高于SCC组,所以仅采用CD工艺制作的玉筋鱼干滋味优于加盐煮制后CD工艺制作的玉筋鱼干。In order to explore the effect of different processing methods on the flavour of dried Ammodytes personatus, the volatile flavor compounds of dried fish produced by boiling in salt solution followed by cold air drying(SCC) or cold air drying(CD) were analyzed by electronic nose(E-nose), gas chromatography-ion mobility spectroscopy(GC-IMS), an automatic amino acid analyzer and high performance liquid chromatography(HPLC). The results showed that there were significant differences in the smell and taste of dried A. personatus from different processing methods. Both E-nose and GC-IMS could distinguish the smell of the different samples. By GC-IMS we identified 68 volatile components, including heptanal, pentanal and 3-methylbutanal, having an important impact on the formation of the unique flavor of dried fish, and 3-methylbutanal was detected in the CD group but not in the SCC group. The major umami amino acid in dried A. personatus was Glu, and the major flavor nucleotide was inosine 5’-monophosphate(IMP). The contents of umami and sweet amino acids relative to the total free amino acids in the CD group were significantly higher than those in the SCC group. Additionally, the taste activity value and equivalent umami concentration in the CD group were also higher than those in the SCC group. Therefore,the flavor of dried A. personatus prepared by direct cold air drying was superior to that produced by boiling in salt solution followed by cold air drying.

关 键 词：玉筋鱼干 加工方式 风味 气相离子迁移谱 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]