不同解冻方式对半刺厚唇鱼风味物质的影响

Effect of Different Thawing Methods on the Volatile Flavor Compounds of Acrossocheilius Hemispinus

为了解不同解冻方式对半刺厚唇鱼(Acrossocheilius hemispinus)风味物质的影响,选择微波解冻、室温解冻、静水解冻和冷藏室解冻4种不同解冻方式,解冻半刺厚唇鱼,采用气相色谱-离子迁移谱(Gas chromatography-ion mobility spectroscopy,GC-IMS)技术,测定其挥发性风味物质。结果表明,综合解冻效率、鱼肉状态和挥发性风味物质等因素,确定半刺厚唇鱼较好的解冻方式为冷藏室解冻。冷藏室解冻方式下共检测出32种挥发性有机物,其中含有14种醇类,11种醛类,3种酮类,2种烷类,1种酸类和1种酯类,总体以醇类、醛类和酮类为主,其次是烷类、酯类和酸类。

In order to explore the flavor characteristics of Acrossocheilius hemispinus,the differences of volatile organic compounds in Acrossocheilius hemispinus were analyzed by gas chromatography-ion mobility spectroscopy(GC-IMS).The results showed that Combined with thawing efficiency,freshness index and volatile flavor compounds,low temperature thawing was determined to be a better thawing method for frozen Acrossocheilius hemispinus.32 volatile organic compounds were identified from Acrossocheilius hemispinus,including 14 alcohols,11 aldehydes,3 ketones,2 alkanes,1 acids and 1 esters.The volatile organic compounds of Acrossocheilius hemispinus are mainly alcohols,aldehydes and ketones,followed by alkanes,acids and esters.