漂洗过程中白鲢鱼糜风味物质变化的分析-NSFC.PDF

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.7 漂洗过程中白鲢鱼糜风味物质变化的分析 马海建，施文正，付强，汪之和 （上海海洋大学食品学院，上海 201306） 摘要：以白鲢为原料，研究了漂洗过程中白鲢鱼糜的呈味核苷酸类物质和游离氨基酸含量的变化，通过电子鼻及气相质谱联用 仪（GC-MS ）分析了其挥发性成分的变化。结果表明：一次漂洗和二次漂洗后鱼糜中IMP 含量显著性减少，三次漂洗后 AMP 含量 显著性减少；漂洗过程中一次、二次和三次漂洗后游离氨基酸总量和鲜、甜味氨基酸总量均显著性减少；漂洗过程对白鲢鱼糜的气味 有所影响，电子鼻主成分分析（PCA ）结果显示二次漂洗和脱水后的两组鱼糜气味相似，其它各组间均能得到有效区分；通过GC-MS 分析，未漂洗、一次漂洗、二次漂洗、三次漂洗、脱水后的白鲢鱼糜样品分别检测确认 30、27、21、15、18 种挥发性物质，主要为 己醛、庚醛、壬醛、1-己醇、1-辛烯-3-醇等羰基化合物和醇类。 关键词：白鲢；鱼糜；呈味核苷酸；游离氨基酸；挥发性成分 文章篇号：1673-9078(2015)7-354-360 DOI: 10.13982/j.mfst.1673-9078.2015.7.055 Changes in Flavor Compounds of Silver Carp Surimi during Rinsing MA Hai-jian, SHI Wen-zheng, FU Qiang, WANG Zhi-he (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract: Changes in the content of flavor nucleotides and free amino acids of silver carp surimi during the rinsing process were studied and volatile compounds were analyzed using electronic nose and gas chromatography–mass spectrometry (GC-MS). The results showed that inosinic acidIMP content reduced significantly after the first and second rinsing, whereas adenosine monophosphate AMP content after the third rinsing was significantly less than the unwashed surimi. The amount of free amino acids reduced significantly after the first, second, and third rinsing, while umami amino acid and sweet amino acid content reduced during the overall rinsing process. Additionally, the rinsing process affected the aroma of silver carp surimi. The results from the electronic nose principal component analysis showed that the aroma of surimi after the second rinsing was similar to that of dehydrated surimi, while that of the other groups were effectively distinguishable. Furtherm