熟制刀鱼肉挥发性风味轮廓研究

Volatile flavor profiles of cooked Coilia ectenes Jordan meat

利用电子鼻和感官评定法对长江、黄河、巢湖、海水和养殖刀鱼的熟制鱼肉整体风味轮廓差异进行分析,通过主成分分析(PCA)和聚类分析(CA)评价了电子鼻分析不同品种刀鱼挥发性风味差异的能力,并分析了感官评价结果与电子鼻的18根传感器的相关性。结果表明,电子鼻对不同品种的熟制刀鱼鱼肉挥发性气味差异具有较好的分析能力,长江刀鱼和养殖刀鱼的气味基本相同,巢湖刀鱼和海水刀鱼气味相近,但能良好区分,黄河刀鱼的气味与其他品种差异较大;五种刀鱼鱼肉气味感官属性基本相同,强度上有一定差异,主体气味以鱼腥味、肉香味、油脂味为主,并带有中等强度的泥土味和略轻的金属味和青香味。两者的相关性分析显示传感器LY2/G、LY2/AA、LY2/GH与金属味、油脂味相关性较好,传感器P10/1、P10/2、P40/1、T40/1、TA/2与鱼腥味相关性较好,而传感器LY2/gCTL与青香味、泥土味的相关性较好,传感器T30/1、PA/2、P30/1与肉香味相关性较好。

The differences in overall flavor profile of Yangtze River, Yellow River, Chao Lake,seawater, farmed cooked Coilia ectenes Jordan meat were studied by electronic nose and sensory evaluation. And the discrimination ability of electronic nose in volatiles was evaluated by PCA and CA. The correlations of 18 sensors of electronic nose and sensory evaluation were also discussed. Results showed that electronic nose could distinguish the volatiles of different kinds of cooked Coilia ectenes Jordan meat. Odors of farmed and Yangtze Coilia ectenes Jordan meat were almost the same. While the odors of seawater and chao lake kinds were similar, but they could be distinguished well, Odors of the Yellow River kind were different obviously from other kinds. Sensory analysis results indicated that the sensory attributes of odors in Coilia ectenes Jordan meat were almost same. Main odors of them were fishy,meaty and greasy,with moderate earthy and slight green and metalic, but there was certain intensity differences. And the result showed that there were good correlations between sensors LY2/G, LY2/AA, LY2/GH and greasy, metalic odor, P 10/1, P10/2, P40/1, T40/1, TA/2 and fishy, LY2/gCTL and green, earthy odor, T30/1, PA/2, P30/1 and meat odor.