不同加工方式的武昌鱼鱼肉中挥发性成分分析

Analysis of volatiles in Megalobrama amnblycephala by different processing methods

以武昌鱼为原料,对原料进行盐腌,盐腌后的武昌鱼进行自然风干、油炸、冷冻干燥和热风烘干4种加工处理,对原料进行腌制,再对腌制过后的武昌鱼进行自然风干、油炸、冷冻干燥和热风烘干处理,并采用顶空-固相微萃取技术结合气质联用仪对鱼肉中挥发性成分进行鉴定。结果表明:5种不同加工方式的武昌鱼鱼肉中分别检测到45、34、34、38和43种成分。腌制和4种加工后5种加工后的武昌鱼鱼肉中共同检测出醛类、酮类和醇类,且所占比例最大。以腌制后的武昌鱼的总挥发性含量为参考标准,热风烘干和冷冻干燥后含量分别增加84.48%和65.39%,自然风干和油炸后挥发性含量分别降低11.57%和86.37%。从对挥发性组分的保留程度上来看,冷冻干燥和热风烘干效果是最好的,油炸效果最差。

The salted Megalobrama amnblycephala was processed with air drying ,frying, freeze drying and hot air drying.The volatile components of Megalobrama arnblycephala meat were extracted by headspace solid phase microextraction and identified by gas chromatography-mass spectrometry.The results showed a total of 45,34,34, 38 and 43 kinds of compounds were detected in different processing of Megalobrama amnblycephala.Aldehyde, ketone and alcohol was the largest part of volatile components in both salted and four processed Megalobrama amnblycephala.Base on volatiles components of the pickled Megalobrama amnblycephala.The volatile components of Megalobrama amnblycephala meat processied with hot air drying and freeze drying was increased 84.48% and 65.39%, respectively.The volatile components of Megalobrama amnblycephala meat processied with air drying and frying was decreased ]]..5？% and 86.3？% ,respectively.Base on the degree of the reserved volatile components, The effect of freeze-drying and hot air drying was the best in the four,on the contrary,that of fry was the worst.