作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品科学》 2012年第14期206-210,共5页

摘　　要： 采用不同方法对养殖大黄鱼进行脱脂脱腥处理,并用固相微萃取和气质联用法分析和鉴定养殖大黄鱼脱脂脱腥处理前后挥发性成分的变化。经NIST质谱数据库检索和文献对照,脱脂脱腥前的大黄鱼检测出48种成分,其中以羰基化合物和醇类为主,腥味成分主要为己醛、2,4-癸二烯醛、1-戊烯-3-酮、3,5-辛二烯-2-酮、1-戊烯-3-醇和1-辛烯-3-醇。碱法处理和碱盐结合法处理后的大黄鱼分别检测出24和18种成分。结果表明,碱法和盐法不仅有效得降低养殖大黄鱼的脂肪,还能促进鱼体内腥味成分的析出,从而改善养殖大黄鱼的肉质、风味等品质。 The volatile components of fresh and defatted deodorized samples （obtained from two different methods, namely single alkali treatment and aikaii-salt treatment） of Pseudosciaena crocea meat were analyzed by solid phase micro-extraction （SPME） coupled with gas chromatography-mass spectrometry （GC-MS） through NIST MS spectral library searching and alignment of spectral data. A total of 48 kinds of volatile components were identified in fresh Pseudosciaena crocea, among which carbonyl compounds and alcohols were predominant. The main compounds responsible for the fishy odor of Pseudosciaena crocea were hexanal, 2,4-decadienal, 1-penten-3-one, 3,5-octadien-2-one, 1-penten-3-ol and 1-octen-3-ol. Twenty-four and 18 kinds of compounds were identified from the samples obtained from single alkali treatment and alkali-salt treatment, respectively. These results indicate that both treatments can not only provide effective degreasing, but also promote the release of fishy odor from fish, thereby improving the meat quality and flavor of Pseudosciaena crocea.

关 键 词： 大黄鱼 脱脂 脱腥 固相微萃取 气相色谱 质谱法

领　　域： [轻工技术与工程] [轻工技术与工程]