不同原料鱼酿造鱼酱油的挥发性风味差异

Difference in Volatile Odor of Fish Sauce Made from Different Fish Materials

采用不同原料鱼在传统工艺下酿造鱼酱油,用气相色谱-质谱联用和电子鼻测定分析其挥发性风味化合物,并与风味品质等级最高的原汁鱼酱油进行比较。结果表明:不同原料鱼鱼酱油的挥发性化合物种类和数量差异很大,蓝圆鯵鱼酱油检出的挥发性化合物最为丰富,有17种,其中包括含硫化合物3种、醛6种、酸3种,鱼酱油特征挥发性化合物10种,表现出较好的挥发性风味特性。其次是绿鳍马面鲀鱼酱油,共检出对特征气味有贡献的化合物9种。鯷因其易腐败特性,故而被多用于鱼酱油生产,但其特征挥发性化合物种类数量却不是最丰富,尤其是鯷的幼鱼——丁香鱼的挥发性化合物种类最少。本研究表明,蛋白质含量高,氨基酸总量高,尤其是含硫氨基酸含量高的原料鱼较易形成鱼酱油特征气味,而脂肪含量过高的原料鱼则不适合进行鱼酱油生产。

The volatile compounds of fish sauce made from different fish materials by traditional processing were investigated by GC-MS and electronic nose, respectively, and compared with original fish sauce with best flavor quality. The results showed that fish sauce made from different fish materials has different volatile compounds indeed. Fish sauce made from brown-striped mackerel scad had more volatile compounds including 3 sulfur-containing compounds, 6 aldehydes and 4 volatile fatty acids. Fish sauce made from Bluefin leatherjacket had 9 volatile compounds. Anchovy reveals the characteristics of easy decay, especially young anchovy; therefore, it is usually used for the preparation of fish sauce. However, the volatile compounds of anchovy fish sauce were not abundant, particularly for young anchovy. Moreover, this study has found that the protein and amino acids, especially for sulfur-containing amino acids at higher contents are favorable for the formation of characteristic volatile odor, and fish with higher fat content are not suitable for fish sauce preparation.