摘要
本文以我国主要食用养殖淡水鱼鲢、鳙、鲫和草鱼为原料,采用涂有聚二甲基硅氧烷-二乙烯苯(PDMS-DVB)涂层的固相微萃取头萃取鱼肉蒸馏后的挥发性成分,在相同的顶空固相微萃取(HS-SPME)条件和气-质联用仪(GC-MS)检测条件下,分析了鲢、鳙、鲫和草鱼肉中的挥发性成分组成,分别检出鲢、鳙、鲫和草鱼肉中有40、42、42、31种挥发性成分,均以挥发性羰基化合物和醇类为主,其相对百分含量分别为63.33%、72.69%、76.16%和55.40%。感官评定结果表明鲫和鳙的气味相近,四种鱼肉按气味的强弱排列次序为鲫、鳙、鲢、草鱼。推测挥发性羰基化合物和醇类含量越高,气味越强烈。
In this paper, silver carp, bighead carp, crucian carp and grass carp were used as samples. Odors of freshwater fish meat were analyzed by headspace solid phase micro-extraction （HS-SPME） and gas chromatography-mass spectrometry （CJC-MS）. The SPME fiber was coated with polydimesiloxane-divinylbenzene （PDMS-DVB）, and volatile compounds were extracted from distillation derived from silver carp, bighead carp, crucian carp, and grass carp meat. Results showed that there are 40, 42, 44 and 31 kinds of volatile compounds in silver carp, bighead carp, crucian carp, and grass carp, respectively. Among these compounds, most of them were volatile carbonyl compounds and alcohols, the respective relative contents are 63.33%, 72.69%, 76.16% and 55.40%. Sensory evaluation indicated that crucian carp and bighead carp have the similar odor characteristics. Besides, the rank of odor in decreasing intensity is crucian carp, bighead carp, silver carp and grass carp. It can speculate that the higher content of volatile carbonyl compounds and alcohols is, the stronger odor of freshwater fish meat is.
出处
《现代食品科技》
EI
CAS
2006年第2期219-222,共4页
Modern Food Science and Technology
基金
上海市曙光计划-半咸水暂养法对淡水鱼肉质和风味的影响的课题基金的资助
