南极磷虾肉糜对海水鱼糜制品挥发性风味成分的影响

Effects of Antarctic krill paste on volatile flavor components of marine surimi seafood

将南极磷虾肉糜分别添加到3种海水鱼糜(白姑鱼糜、带鱼糜和杂鱼糜)中制成复合鱼糜制品;采用顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术结合相对气味活度值(ROAV)法,分析磷虾糜添加对海水鱼糜制品挥发性风味成分的影响。添加磷虾糜能增加鱼糜制品中挥发性成分的种类;磷虾糜中低感觉阈值的醛类和含硫化合物则能改变鱼糜制品的关键风味成分。白姑鱼糜制品中ROAV>10的关键风味成分为(E,Z)-2,6-壬二烯醛、癸醛和辛醛;而来源于磷虾糜的二甲基三硫醚和3-甲基丁醛在磷虾糜-白姑鱼糜复合鱼糜制品中的ROAV分别达到97.30和25.95,对复合鱼糜制品的整体风味贡献巨大。磷虾糜和不同海水鱼糜复合加工成的复合鱼糜制品均以虾香、甜香味为主,且具有相似的关键风味成分组成;(E,Z)-2,6-壬二烯醛、二甲基三硫醚、癸醛和3-甲基丁醛是3种复合鱼糜制品共有的特征性风味成分。

Three composite surimi seafoods were prepared with frozen marine surimi （respectively with white crodrer surimi, hairtail surimi and mix surimi） as raw material and Antarctic krill paste as auxiliary material. The volatile flavor components of samples were determined by HS-SPME-GC-MS. The effects of krill paste addition on the volatile flavor components of surimi seafoods were analyzed with ROAV. Krill paste addition could increase the amount of volatile flavor component of surimi seafoods. Furthermore, key odor components of surimi seafoods could be changed by low threshold volatile components （i. e. aldehydes and sulfur compounds） of krill paste. （E, Z）-2,6-nonadienal, decanal and octanal were the key odor components （ ROAV 〉 10） of white crodrer surimi seafood. However, the ROAVs of dimethyl trisulfide and 3-methyl butanal, originated from krill paste, reached to 97.30 and 25.95 respectively in composite （krill paste-white crodrer surimi） surimi seafood. Therefore, the krill paste addition could make an out- standing contribution to the overall flavor, particularly shrimp odor and sweet odor of composited surimi seafood. As a similarity of above composited surimi seafoods, （E ,Z）-2,6-nonadienal, dimethyl trisulfide, decanal and 3-methyl butanal were the common flavor components.