赵笑颍,秦雅莉,沈圆圆,尹航,刘小玲.料酒腌制对油炸罗非鱼风味的变化分析[J].,2021,37(3):233-240.
料酒腌制对油炸罗非鱼风味的变化分析
Analysis of Cooking Wine Pickling on Flavor of Fried Tilapia
投稿时间:2020-08-04  
DOI:10.13982/j.mfst.1673-9078.2021.3.0733
中文关键词:  油炸罗非鱼  料酒  风味物质  电子鼻  顶空气相色谱-离子迁移谱(HS-GC-IMS)
英文关键词:deep-fried tilapia  cooking wine  flavor compounds  electronic nose  headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS)
作者简介:赵笑颍(1998-),女,硕士,研究方向:食品加工与安全 通讯作者:刘小玲(1972-),女,博士,教授,研究方向:海洋水产资源开发与营养风味健康
基金项目:国家重点研发计划项目(2018YFD0901003)
作者单位
赵笑颍 (广西大学轻工与食品工程学院,广西南宁 530004) 
秦雅莉 (广西大学轻工与食品工程学院,广西南宁 530004) 
沈圆圆 (广西大学轻工与食品工程学院,广西南宁 530004) 
尹航 (广西大学轻工与食品工程学院,广西南宁 530004) 
刘小玲 (广西大学轻工与食品工程学院,广西南宁 530004) 
AuthorInstitution
ZHAO Xiao-ying (College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China) 
QIN Ya-li (College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China) 
SHEN Yuan-yuan (College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China) 
YIN Hang (College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China) 
LIU Xiao-ling (College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China) 
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中文摘要:
      本研究采用感官评定、电子鼻和顶空气相色谱-离子迁移谱(HS-GC-IMS)探究不同料酒(啤酒、白酒、黄酒)腌制罗非鱼,比较其油炸后的风味差异,并对其挥发性物质进行比较分析。结果表明,感官评定显示,料酒腌制后的油炸罗非鱼相较于未腌制的样品,其酒香味、肉香味明显增强,金属味、中药味和土腥味明显减弱。电子鼻检测出氮氧化合物、甲基类和醛酮类是油炸罗非鱼的重要的挥发性物质,且不同料酒腌制的油炸罗非鱼挥发性成分明显不同。GC-IMS共检测出49种物质,鉴定出壬醛、呋喃、己醛、苯甲醛、2-己酮、1-辛烯-3-醇、丙酸乙酯、(E)-2-丁烯醛为所有样品的共有物质,总体呈现出油脂香、果香味、叶香味、土腥味。不同料酒腌制后的油炸鱼均能检测出壬醛、己醛、己酮和戊醇,酒香味和肉香味增强,腥味减弱。然而,具有辛辣味道的物质(E)-2-戊烯醛和4,4-二甲基庚烷仅在白酒腌制的油炸罗非鱼和黄酒腌制的油炸鱼检测出来,说明白酒腌制和黄酒腌制对油炸鱼的风味有负面作用。而啤酒腌制能够有效增强油炸鱼的肉香味,降低土腥味。结合感官评定分析,啤酒腌制对提升油炸罗非鱼风味效果最佳。本研究结果为改善油炸罗非鱼的加工工艺提供了数据基础和理论参考。
英文摘要:
      In this study, sensory evaluation, electronic nose detection and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) analysis were performed to investigate the deep-fried tilapia pre-marinated with different cooking wines (beer, white liquor and yellow liquor), and compare the flavor differences post deep-frying, and analyze the volatile compounds. The results of sensory evaluation showed that compared with the unmarinated fish sample, the wine aroma and meat flavor of the deep-fried tilapias pre-marinated with a cooking wine were significantly enhanced, while the metallic smell, traditional Chinese medicine smell and earthy odor were significantly weakened. The electronic nose detection revealed that nitrogen oxides, methyls, aldehydes and ketones were important flavor components of deep-fried tilapia, with the volatile components of deep-fried tilapias pre-marinated with different cooking wines being significantly different. A total of 49 substances were detected by GC-IMS, with nonaldehyde, furan, hexanal, benzaldehyde, 2-hexanone, 1-octene-3-ol, ethyl propionate, (E)-2-butenal being the common substances in all analyzed samples (which exhibited oily, fruity, leafy and earthy odors). Nonanal, hexanal, hexanone and pentanol were detected in deep-fried fish pre-marinated with different cooking wines, with their wine aroma and meat flavor being enhanced while the fishy smell being weakened. However, the pungent substances, (E)-2-pentenal and 4,4-dimethylheptane, were detected only in the deep-fried fish pre-marinated with white liquor and yellow liquor, indicating that the marination with white liquor and yellow liquor had negative effects on the flavor of deep-fried fish. The meat flavor and earthy smell were effectively enhanced and reduced, respectively, for the deep-fried fish pre-marinated with beer. Combined with sensory evaluation, the flavor of deep-fried tilapia was enhanced effectively after the marination with beer. The results of this study provide a data basis and theoretical reference for improving the processing of deep-fried tilapia.
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