摘要
鱼肉制品美味且具有较高营养价值,目前我国鱼肉原料及加工制品种类众多,其风味受到普遍关注,目前多采用固相微萃取-气相色谱-质谱和电子鼻等技术研究此加工过程的特征气味物质成分变化.不同的加工方式对鱼肉中的特征气味物质具有不同影响,该文章综述多种淡水鱼和海水鱼挥发性风味及其特征气味物质,同时从热加工、发酵、腌制等不同加工方法的角度探讨其对同一或不同种鱼类风味形成的研究,另外比较分析了多种鱼肉加工前后的特征气味物质变化,进而为引导风味优良的鱼肉制品生产提供理论支撑.
Delicious and high nutritional value are exist in fish products.At present,there are many kinds of fish raw materials and processed products in China,and their flavor has received widespread attention.At present,solid phase microextraction-gas chromatography-mass spectrometry and electron nose techniques were used to study the changes of characteristic odorant composition in the process.Different processing methods have different effects on the characteristic odor substances in fish.In this article,a variety of freshwater fish and marine fish volatile flavors and their characteristic odor substances were analyzed.At the same time,the article on the formation of the same or different kinds of fish flavor was discussed from the perspective of different processing methods,such as hot processing,fermentation,pickling and so on.In addition,a comparative analysis of changes in characteristic odor substances before and after processing of various fish meat.The aim was to provide theoretical support for guiding the production of fish products with excellent flavor.
作者
雷乙
陈竟豪
涂金金
董宇
苏晗
柳嘉雯
卢旭
LEI Yi;CHEN Jing-hao;TU Jin-jin;DONG Yu;SU Han;LIU Jia-wen;LU Xu(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fuzhou 350002,Fujian,China;China-Ireland International Cooperation Centre for Food Material Science and Structure Design,Fuzhou 350002,Fujian,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第15期201-210,共10页
Food Research and Development
基金
星火计划项目(2017S0008)
福建省高等学校科技创新团队支持计划项目(闽教科[2012]03号)
福建农林大学科技创新专项基金项目(CXZX2018069)。
关键词
原料
鱼肉制品
固相微萃取-气相色谱-质谱
电子鼻
加工
气味
raw material
fish products
solid phase microextraction-gas chromatography-mass spectrometry
electronic nose
processing
odor
