作　　者： ; ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《食品与机械》 2009年第6期102-105,163,共5页

摘　　要： 为改善传统咸鱼的风味,通过在腌鱼上接种Lactobacillus plantarum和Staphylococcus xylosus2种微生物,建立快速发酵法生产风味金丝鱼干,并采用固相微萃取—气相色谱—质谱(SPME-GC-MS)联用法分析、鉴定金丝鱼原料和发酵后的风味成分,研究快速发酵对金丝鱼风味的影响。经NIST质谱数据库检索和文献[1]对照,各检出58、75种成分,其中以羰基化合物和醇类为主,醛类、醇类和酮类分别占60.96%和72.41%。3-甲基-1-丁醇、1-戊烯-3-醇、1-辛烯-3-醇、2-丁酮、3-甲基丁酸等是金丝鱼特征香气成分,酮类和短链不饱和醛及含硫化合物是影响发酵鱼制品风味的主要成分。 To improve the flavor of traditional salty fish, two microorganisms of Lactobacillus plantarum and Staphylococcus xylosus were inoculated to cured fish in this paper. A fasl fermentation processing to produce good flavor dried golden fish was established. Solid phase microextraction and gas chromatography-mass spectrum （SPME-GC- MS） was used to analysis and discuss the effects of fermentation to volatile compounds in fish meat of Golden thread fish （Nemipterus Virgatus）. 58 and 75 kinds of volatile compounds were identified by comparing their mass spectra with those contained in the NIST mass spectral database, among these compounds most of them were carbonyl and alcohols. Aldehydes, alcohols and ketones had the content of 60. 96% and 72.41% without and with fermentation respectively. 3-methyl-1-butanol, 1-penten-3-ol, 1-oeten-3-ol, 2-butanone and 3- methyl butanoic acid were the characteristic aroma components of golden thread. Ketones, short chain unsaturated aldehyde and sulfur compounds were the main flavor compounds of fermented fish.

关 键 词： 金丝鱼 快速发酵 固相微萃取 气相色谱 质谱法 风味

领　　域： [轻工技术与工程] [轻工技术与工程] [理学] [理学]