以鱼糜盐溶蛋白相对含量、凝胶强度、鱼肉漂洗损失率为指标，选取不同浓度的盐溶液漂洗带鱼鱼肉，结合电子鼻和GC-MS研究不同盐溶液对带鱼鱼糜凝胶特性及其风味的影响。鱼肉漂洗液的盐浓度均对鱼肉漂洗效果产生影响，四种盐溶液漂洗鱼肉的合适浓度分别为：0.3% NaCl、0.06% CaCl2、0.5% NaHCO3或0.5%柠檬酸钠；电子鼻分析显示，对照组与盐溶液漂洗后得到的鱼糜风味主成分分析（PCA）图区分明显，没有任何重叠，而CaCl2、NaCl或NaHCO3溶液处理后的鱼糜PCA图有较多重叠；采用GC-MS分析，在对照组、NaCl、CaCl2、NaHCO3、柠檬酸钠溶液漂洗所制得鱼糜中，分别检出51、36、40、38、56种挥发性成分，并以醛、酮、醇类为主；与对照组相比，盐溶液漂洗后鱼肉中的挥发性酸类物质被去除，酯类物质都有所增加，CaCl2溶液组中烷烃和烯烃类物质有明显增加，而NaCl、NaHCO3、柠檬酸钠溶液组明显增加的分别是酮、醇、醛类物质。

Hairtail meat was rinsed with various concentrations of four salt solutions, and the effects on its gel strength and flavor were studied by electronic nose and gas chromatography mass spectrometry (GC-MS), using the relative amount of salt-soluble proteins, gel strength, and rate of loss of fish meat during rinsing as indices. The different salinity levels of the salt solutions were found to influence the fish meat to different degrees, and the appropriate concentrations of four salt solutions were determined to be 0.3% sodium chloride, 0.06% calcium chloride, 0.5% sodium bicarbonate, and 0.5% sodium citrate. The electronic nose analysis revealed that there were significant differences in the principal component analysis (PCA) plot for the surimi flavor between the control and experimental groups involving four salt solutions, without an overlap. Relatively more overlaps were found in the PCA plots for the surimi samples treated with calcium chloride, sodium chloride, and sodium citrate solutions. According to the GC-MS analysis, there were 51, 36, 40, 38, and 56 different volatile compounds in the surimi samples from the control, sodium chloride-, calcium chloride-, sodium bicarbonate-, and sodium citrate-treated groups, respectively. These compounds were mainly aldehydes, ketones, and alcohols. Compared with the control group, the experimental groups showed an increase in the concentration of esters upon removal of volatile acids. The concentrations of alkanes and alkenes noticeably increased in the calcium chloride-treated group, while the concentrations of ketones, alcohols, and aldehydes significantly increased in the sodium chloride-, sodium bicarbonate-, and sodium citrate-treated groups.

海洋公益性行业科研专项（201305013）；浙江省大学生新苗人才计划（2015R405069）