生姜对草鱼腥味的影响

The effects of ginger on grass carp fishy smell

生姜提取液处理过的草鱼在储藏过程中POV值、TBARS值、LOX酶活的变化规律以及处理前后草鱼挥发性成分的变化情况。实验结果显示,生姜提取液能有效抑制草鱼脂肪POV值、TBARS值、LOX酶活性的增加,并且经生姜提取液处理后草鱼中由脂肪氧化裂解产生的葵醛、1-辛烯-3-醇等腥味物质均检测不到。综上所述,生姜提取液能够通过抑制草鱼脂肪氧化来脱除草鱼的腥味物质。

In this study,the peroxide value, thiobarbituric reactive substances value,the lipoxygenase activi- ty and the volatile components of grass carp before and after pretreatment by ginger extract were deter- mined. The results showed that ginger extract could inhibit the increase of peroxide value, thiobarbituric re- active substances value,the activity of lipoxygenase of grass carp in the process of storage. The fishy smell components（decanal,l-octen-3-ol） that were produced by fat decomposition were undetected. Therefore, the inhibiting effects of lipid oxidation might play an important role for fishy smell elimination.