基于智能感官和气质联用评价白醋对草鱼脱腥效果  

Evaluation of Deodorization Effect of White Vinegar on Grass Carp Based on Intelligent Sensory and GC-MS

作　　者：童光森[1,2,3] 张秀南 高原菊 江祖彬[1] 陈实[1] 张松[1] 李想[1] TONG Guangsen;ZHANG Xiunan;GAO Yuanju;JIANG Zubin;CHEN Shi;ZHANG Song;LI Xiang(Sichuan Tourism College,Chengdu 610100,China;Key Laboratory of Meat Processing of Sichuan Province,Chengdu 610100,China;Lihe Flavor Sichuan Tourism University and Sichuan Dispatching Research Institute,Chengdu 610100,China;Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]四川旅游学院,四川成都610100 [2]肉类加工四川省重点实验室,四川成都610100 [3]利和味道四川旅游学院联合川调研究院,四川成都610100 [4]河南科技学院,河南新乡453003

出　　处：《食品科技》2022年第7期277-283,共7页Food Science and Technology

基　　金：肉类加工四川省重点实验室项目(21-R-38);国家重点研发计划重点专项(2016YPC13002);四川旅游学院“川西食材资源开发与综合利用”团队项目。

摘　　要：为考察白醋脱腥液对草鱼鱼片脱腥效果,以经脱腥液处理的草鱼片为研究对象,利用感官评价、色差仪、电子舌、电子鼻和GC-MS,结合柱状图、主成分分析等方法分析不同浓度(总酸)的脱腥液对草鱼片脱腥效果,并分析其在感官、色差、酸味、整体气味轮廓和具体腥味物质上的差异。感官评价结果表明不同浓度的脱腥液对草鱼片均有一定的脱腥效果,但浓度过高会导致酸味物质残留在鱼片中。色差分析表明鱼片色泽受脱腥液影响较小。电子舌酸味强度分析表明6个样品存在差异,电子鼻分析表明6个样品整体气味轮廓存在差异。GC-MS分析表明胺类和酯类物质是峰面积较大的物质;醛类、醇类、酯类和烯烷烃类是种类较多的物质;正己醛(峰面积最大)、壬醛、正辛醛、庚醛是GC-MS检测到的腥味物质,这4种物质的峰面积与脱腥液中总酸含量呈负相关;样品中乙酸峰面积与脱腥液中总酸含量呈正相关。实验结果表明:总酸含量3%的脱腥液脱腥效果最好,正己醛是草鱼的主要腥味物质。In order to investigate the deodorization effect of white vinegar deodorization solution on grass carp fillets,the experiment took the grass carp fillets treated with deodorization solution as the research object.The deodorization effect of deodorizing liquid with different concentration(total acid)on grass carp fillets was analyzed by sensory evaluation,color difference instrument,electronic tongue,electronic nose and GC-MS combined with histogram,principal component method,and the differences in sensory,color difference,acidity,overall odor profile and specific fishy substances.The results of sensory evaluation showed that different concentrations of deodorizing liquid had a certain deodorizing effect on grass carp fillets,but too high concentration would lead to the residual sour taste in grass carp fillets.Color difference analysis showed that the color of fish fillets was less affected by deodorization solution.The acid intensity analysis of electronic tongue showed that there were differences among the six samples;intelligent sensory analysis showed that there were flavor differences among the six samples.GC-MS analysis showed that amines and esters were substances with large peak area;aldehydes,alcohols,esters and alkanes are more kinds of substances;N-hexanal(with the largest peak area),nonanal,N-octanal and Heptanaldehyde are fishy substances detected by GC-MS.The peak areas of these four substances were negatively correlated with the total acid content in deodorization solution;the peak area of acetic acid in the sample was positively correlated with the total acid content in deodorization solution.The experimental results show that the deodorization solution with 3%total acid content has the best deodorization effect;N-hexanal is the main fishy substance of grass carp.

关 键 词：脱腥 电子舌 电子鼻 GC-MS 

分 类 号：TS207.3[轻工技术与工程—食品科学]