鲟鱼片烟熏工艺优化及风味物质分析

Optimization of Processing Conditions for Production of Smoked Sturgeon Fillets and Its Flavor Compounds

优化烟熏鲟鱼片的生产工艺,并对其微生物、理化及风味物质进行分析。从烟熏温度（70~100℃）、烟熏时间（15~60 min）和干燥时间（15~60 min）对烟熏鲟鱼片生产工艺进行优化。结果表明：烟熏温度为85℃,烟熏时间为22 min,干燥时间为22 min时,产品感官评分最高。微生物及理化指标（水分、粗蛋白、粗脂肪、盐分、p H值、挥发性盐基氮、苯并芘、挥发性风味物质）研究结果显示：鲟鱼片烟熏后总菌数及大肠菌群显著减少,致病菌未检出;同时水分含量减少而粗蛋白、粗脂肪含量增加;产品苯并芘含量为0.24μg/kg;鲟鱼片中风味物质由烟熏前39种增加到烟熏后60种,酚类物质增加最为明显,由烟熏前1种（0.89%）增加到烟熏后9种（12.90%）。

The production of smoked sturgeon fillets was studied and the production parameters smoking temperature, smoking time and drying time, ranging from 70–100 ℃, 15–60 min and 15–60 min, respectively, were optimized. Microbiological and physicochemical characteristics and flavor compounds of the product were analyzed. The results indicated that smoked sturgeon fillets produced by smoking at 85 ℃ for 22 min and drying for 22 min had the highest sensory score. Microbiological and physicochemical（moisture content, crude protein, crude fat, salt content, p H, total volatile basic nitrogen, benzopyrene and flavor compounds） studies showed that the total viable count and coliform count of raw fish fillets were reduced and no pathogenic bacteria were detected after smoking, accompanied by a decrease in moisture content and an increase in crude protein and crude fat contents. The smoked product contained only 0.24 μg/kg benzopyrene. In addition, the number of flavor compounds identified in fresh fish was increased from 9 to 60 after smoking, especially the relative content of phenolic compounds was increased from 0.89% to 12.90% and one phenolic compound was detected in fresh fish versus nine phenolic compounds in smoked fish.