腌腊鱼制品是中国传统风味食品，其加工技术是为了增加鱼类贮藏时间，减少损失，以及改善鱼类制品的风味和营养成分。该研究采用冷风干制盐腌武昌鱼，以盐腌后未干制的武昌鱼做对比，比较干制过程中武昌鱼品质的影响以及研究武昌鱼干制过程中香气的形成。通过测定水分含量、总脂含量、总氧化值、色度、电子鼻、脂肪酸、气相色谱-质谱联用（Gas Chromatography-Mass Spectrometry，GC-MS）结合风味感官等指标进行分析。结果表明：总氧化值随着干制时间增加而逐渐增加，水分含量和总脂含量随干制时间增加而逐渐减少，干制48 h的鱼含水量及总脂含量为47.63%、0.83 g/100 g。干制48 h的鱼颜色腹部偏黄，背部略微暗。武昌鱼干制过程中通过GC-MS检测出九大类共50余种挥发物，总挥发性化合物浓度从277.04 ng/g升至1 219.22 ng/g。筛选出8种OAV（Odor Activity Value，OAV）大于1的气味活性物质，随着干制时间的延长，挥发性物质逐渐增加，不饱和脂肪酸的含量逐渐降低。随着干制时间延长气味逐渐丰富，干制48 h的香气最丰富。

Cured fish products are a traditional Chinese food, and these products are processed to extend storage duration, reduce losses, and improve flavor and nutritional value. Here, cold air-dried, salted Wuchang fish was compared with the undried salted fish to examine the effect of drying on product quality and to study the formation of aroma during the drying process. Specifically, the moisture content, total lipid content, total oxidation value, chromaticity, and fatty acids were quantified, in addition to electronic nose tests and gas chromatography–mass spectrometry (GC-MS) combined with the analyses of flavor and other indicators. The total oxidation value increased, whereas the moisture and total lipid contents decreased gradually with the prolongation of drying duration. The color of the fish dried for 48 h was yellowish near the abdomen and slightly dark on the back. During the drying process of Wuchang fish, over 50 types of volatile compounds in nine categories were detected using GC-MS, and the concentration of total volatile compounds increased from 277.04 to 1 219.22 ng/g. Eight types of odor-active compounds with the odor activity value (OAV) exceeding 1 were screened out. With the prolongation of drying duration, the concentration of volatile substances increased but the content of unsaturated fatty acids decreased gradually. With the prolongation of drying duration, the aroma intensified gradually, peaking after 48 h of drying.

湖北省重点研发计划项目（2020BBA048）；湖北省农业科技创新中心重大科技研发项目（2020-620-000-002-03）