炸制过程中糖醋脆皮鱼风味物质的变化  

The changes of flavor substances of sweet and sour crispy fish during the deep-frying process

作　　者：范海英 袁灿 乔明锋[1] 陈丽兰[1] 蔡雪梅 易宇文[1] 王卫 FAN Haiying;YANG Can;QIAO Mingfeng;CHEN Lilan;CAI Xuemei;YI Yuwen;WANG Wei(Sichuan Tourism University,Chengdu,Sichuan 610100,China;Meat Processing Key Lab of Sichuan Province,Chengdu,Sichuan 610100,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

出　　处：《食品与机械》2023年第11期29-37,共9页Food and Machinery

基　　金：肉类加工四川省重点实验室科研项目(编号:22-R-08);四川省科技厅应用基础研究项目(编号:2018JY0450);烹饪科学四川省高等学校重点实验室科研项目(编号:PRKX2020Z16)。

摘　　要：目的:为糖醋脆皮鱼的产业化生产提供理论依据。方法:利用电子鼻、电子舌、气相离子迁移谱图(GC-IMS)、氨基酸自动分析仪,结合主成分分析(PCA)、聚类分析(CA)和相关性分析,分别从香气化合物和滋味化合物变化进行评价。结果:在炸制过程中,糖醋脆皮鱼的香气响应强度呈先增加后减小的趋势,滋味响应强度呈增大的趋势。糖醋脆皮鱼中共检出香气化合物46种,其中醛类7种,酮类5种,醇类10种,酯类9种,烯烃类4种,杂环类7种,其他化合物4种;A样品(定型炸制1.5 min)相对含量最高的是醇类,B样品(定型炸制3.0 min)相对含量最高的是醛类和酮类。糖醋脆皮鱼中共检出游离氨基酸21种,其所含的谷氨酸、丙氨酸、精氨酸等对样本的鲜味、甜味、苦味均有较大贡献,其中C样品(熟制1 min)的鲜味、甜味均表现突出。由相关性分析可见,醇类化合物与大部分电子鼻传感器呈显著性正相关(P<0.05),鲜味氨基酸和电子舌传感器AHS、PKS、CTS和NMS呈显著性正相关(P<0.05),醛类化合物与甜味氨基酸和苦味氨基酸呈显著性负相关(P<0.05)。结论:糖醋脆皮鱼的大部分香气化合物在炸制过程中呈先增加后降低趋势,滋味成分呈增大的趋势。Objective:This study aimed to provide the theoretical foundation for the industrialization production of sweet and sour crispy fish.Methods:The changes of aroma and taste compounds were assessed by using the electronic-nose,electronic-tongue,GC-IMS,and automatic amino acid analyzer,along with the principal component analysis,clustering analysis and correlational analysis.Results:The results showed that the aroma response intensity increased and then decreased,and the taste response intensity increased during the deep-frying process.According to the GC-IMS analysis,a total of 46 aroma compounds were detected,including 7 aldehydes,5 ketones,10 alcohols,9 esters,4 olefins,7 heterocyclic compounds and 4 other components.The relative content of alcohols in A sample(fried-forming for 1.5 min)was maximum,and the relative content of aldehydes and ketones in the B sample(fried-forming for 3.0 min)was maximum.A total of 21 free amino acids were identified.Among them,glutamic acid,alanine,and arginase made a greater contribution to the umami,sweet and bitter taste respectively.The umami taste in C samples(cooking for 1.0 min)was outstanding.The correlational analysis results showed that alcohol compounds presented a significant positive correlation with most of the sensors of electronic-nose(P<0.05).Delicate amino acids and the sensors of AHS,PKS,CTS and NMS exited a markedly positive relationship(P<0.05).There was a significantly negative correlation between aldehydes and sweet and bitter amino acids(P<0.05).Conclusion:Most aroma compounds of sweet and sour crispy fish increased first and then decreased,and the taste compounds increased during the deep-frying process.

关 键 词：鱼 油炸 风味物质 香气化合物 游离氨基酸 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]