鲢鱼糜脱腥前后及贮藏过程中挥发性成分的变化

采用臭氧法对鲢鱼糜进行脱腥处理,用固相微萃取技术(SPME)吸附并浓缩鲢鱼糜中的气味成分,结合GC-MS联机分析,对脱腥前后鱼糜以及贮藏过程中鱼肠的挥发性成分及其变化进行检测。结果表明:共检出56种鲢鱼糜挥发性成分,其中正丁醛、戊醛、己醛、2-己烯醛、苯甲醛、壬醛、丙酮、2,3戊-二酮、2-甲基-3-辛酮、1-戊醇、1-戊烯-3-醇、五亚乙基六胺醇、1-辛烯-3-醇、戊二烯、2-甲基呋喃是鲢鱼糜土腥味的主要组成成分。贮藏7d后,其挥发性成分总量及各种鱼腥味物质含量减少,但未见其它挥发性成分的产生。

Silver carp fish surimi was deodorized by ozone, and odors in silver carp fish surimi were collected and determined by solid phase microextraction （SPME） and gas chromatography - massspectrometry （ GC - MS） before and after deodorization and during storage. The results showed that： there are fifty-six kinds of volatile compounds detected; these compounds such as butane, pentanal, hexanal. 2- hexenal, benaldehyde, nonanal, acetone, 2, 3 - pentanedione, 2 - methyl - 3 - octanone, 1 - amyl alcohol, 1-penten-3-ol, pentenol, 1-octen-3-ol, pentadiene, 2-methyl furan should be the important composition of fishy smell of silver carp fish surimi ; after the storage of 7 days, the total volatile compounds and the component of fishy smell reduced,and there are no other volatile compounds produced.