摘要
该研究旨在筛选出高效、简便的脱腥剂,用于脱除即食鱼糜脆片的腥味。分别考察了纯牛奶、铁观音茶叶、海藻糖和纯姜粉对即食鱼糜脆片的脱腥效果,以腥味成分为指标,采用电子鼻联合顶空固相微萃取和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)对不同脱腥剂处理的即食鱼糜脆片进行腥味成分鉴定,同时对脆片进行感官评定。结果表明,使用3‰姜粉、7‰海藻糖复配的脱腥剂可使鱼糜中正己醛等主要腥味物质从34.03%下降至5.33%,提升即食鱼糜脆片的风味和口感。该研究结果对提升即食鱼糜脆片的品质、改良即食鱼糜脆片的工艺具有重要意义。
The purpose of this study is to screen out the effective and simple deodorant for removing the fishy odour of ready-to-eat surimi chips.In this study,the deodorization effects of pure milk,Tieguanyin tea,trehalose and pure ginger powder on ready-to-eat surimi chips,electronic nose combined with headspace solid-phase microextraction and gas chromatography-mass spectrometry(GC-MS)are used to identify the fishy components of ready-to-eat surimi chips treated with different deodorants taking the fishy components as the indexes,and the sensory evaluation is carried out on surimi chips with different deodorization treatments.The results show that the deodorant mixed with 3‰ginger powder and 7‰trehalose can reduce the main fishy substances such as n-hexanal in surimi from 34.03%to 5.33%,enhance the flavor and texture of ready-to-eat surimi chips.The results of this study are of great significance for improving the quality of ready-to-eat surimi chips and improving the technology of ready-to-eat surimi chips.
作者
林慧婷
邓昌俊
曾红亮
林少玲
张怡
胡嘉淼
LIN Hui-ting;DENG Chang-jun;ZENG Hong-liang;LIN Shao-ling;ZHANG Yi;HU Jia-miao(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition Health,Ministry of Education,350002,China;China-Ireland International Cooperation Center for Food Material Science and Structure Design,Fuzhou 350002,China)
出处
《中国调味品》
CAS
北大核心
2021年第6期99-106,共8页
China Condiment
基金
国家自然科学基金青年基金(31801649)
福建农林大学科技创新专项基金(CXZX2018063)
福州市自然科学基金(2018-N-15)。
关键词
鱼糜
海藻糖
姜粉
脱腥
挥发性物质
气相色谱-质谱法(GC-MS)
电子鼻
surimi
trehalose
ginger powder
deodorization
volatile substances
gas chromatography-mass spectrometry(GC-MS)
electronic nose
