Effect of Perilla Essential Oil and Ginger Juice on the Flavor of Grilled Wuchang Fish
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Abstract:
In order to explore the effects of perilla and ginger juice as defishy agents on the flavor of grilled Wuchang fish, in this experiment, perilla essential oil and ginger juice were used to marinate Wuchang fish before being processed into samples with oven. The flavor substances were studied and analyzed through the examinations by instruments like electronic nose and electronic tongue, as well as the determination of volatile flavor components, free amino acids and flavor-active nucleotides. The results showed that the marinating with perilla essential oil and ginger juice could make the color, smell and taste of the grilled Wuchang fish showing great differences. Compared with the control group, perilla essential oil and ginger juice could reduce the formation of fishy odor substances and produce substances that could mask the fishy flavor, among which, the content of 1-octen-3-ol was reduced to 0.74 ng/g, and the contents of α-terpineol, linalool, campene, β-pinene and other spice substances increased, thereby making the flavor of the grilled Wuchang fish richer. The perilla & ginger juice grilled fish group had a content of the umami substance, GMP, as high as 87.75 mg/g, and a content of the bitter substance, HxR, as low as 4.49 mg/g, with its content of bitter amino acids being much lower than that of the other groups, and its EUC (monosodium glutamate equivalent) content being the highest (224.83 g•MSG/100 g). In summary, perilla essential oil and ginger juice can improve the flavor and taste of grilled Wuchang fish.
