摘要
目的:探明不同温度对鲣鱼普通肉和暗色肉挥发性成分的影响。方法:利用电子鼻定性区分新鲜肉及加热至70,80,90,100,110,120,150℃的鲣鱼肉挥发性风味物质,通过顶空固相微萃取(HS-SPME)和气-质联用仪(GC-MS)分析新鲜及95℃和150℃鲣鱼普通肉和暗色肉的挥发性成分。结果:电子鼻对不同温度下的鲣鱼肉挥发性物质的定性分析快速、灵敏;由GC-MS分析可知,新鲜鲣鱼普通肉以鲜香味为主(2,4-戊二烯醛、苯甲醛、辛醇、1-辛烯-3-醇、1-戊烯-3-醇),略有腥味(壬醛、庚醛);经95℃加热后,腥味大大减弱,并产生肉香味(2-戊基-呋喃、2,5-二甲基吡嗪、2-乙酰吡咯、2-异丙基呋喃)。相比于普通肉,新鲜暗色肉的鲜香味较弱(2,4-戊二烯醛、苯甲醛、1,5-辛二烯-3-醇),腥味大(辛醛、壬醛、庚醛);加热后,腥味增强(壬醛、辛醛、三甲胺),同时也产生肉香味(苯甲醛、2,4-戊二烯醛、反式-2-(2-戊烯基)呋喃、2-戊基呋喃、2-乙基呋喃)。经150℃加热后,普通肉和暗色肉均产生不良风味,失去食用价值。
Objective： Investigations were carried out to explore the effect of tempertaure on volatile compounds of ordinary muscle and dark muscle in Katsuwonus pelamis. Method： Flavor of Katsuwonus pelamis in fresh and at 70, 80, 90, 100, 120, 150 ℃, was distinguished from each other, using electronic nose. Headspace solid-phase microextraction （HS-SPME） and gas chromatography mass spectrometry（GC-MS） were adopted to determine the composition of volatile compounds of ordinary muscle and dark muscle in fresh and at 95, 150 ℃. Result： It showed that electronic nose was rapid and sensitive enough to make a qualitative analysis on volatile compounds. It could be known from GC-MS analysis that the fresh ordinary muscle has more fresh ordor （2,4-pentadiene aldehyde, benzaldehyde, octanol, 1-octen-3-ol, 1-penten-3-ol） with less fishy smell（nonyl aldehyde, heptaldehyde）. Yet, the fishy smell was much weaker after being heated at 95 ℃, and meat-like flavor（2-pentyl-furan, 2,5-dimethyl pyrazine, 2-acetyl pyrrole, 2-isopropyl-furan） came into being at the same time. Compared with ordinary muscle, fresh dark muscle presented more fishy smell （haldehyde, nonyl aldehyde, heptaldehyde） with less fresh ordor（2,4-pentadiene formaldehyde, benzene, formaldehyde, 1,5-octadien-3-ol）, and the fishy smell（nonyl aldehyde, octanal, trimethylamine） got aldehyde, trans-2-（2-pentenyl） furan, 2-pentyl furan, stronger after being heated, as well as the meat-like flavor（benzene, formaldehyde, 2,4-pentadiene 2-ethyl-furan）. After being heated at 150 ℃, the flavor of ordinary muscle and dark muscle turned worse, and both lost commercial value.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第8期221-228,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
宁波市科技局农业与社发重大科技项目(2010C10040)
关键词
鲣鱼
电子鼻
顶空固相微萃取
气-质联用
挥发性成分
Katsuwonus pelamis
electronic nose
solid-phase microextraction
gas chromatography-mass spectrometry
volatile compounds
