美国鲢鱼挥发性成分和脱腥方法研究

Study on Volatile Components and Deodorization of Silver Carp

使用顶空固相微萃取和气相色谱-质谱联用对美国鲢鱼鱼肉作挥发性风味成分分析,共检测出52种物质。采用活性炭吸附法、β-CD包埋法、红茶浸泡法和酵母发酵法对鲢鱼鱼肉进行脱腥,对每种脱腥方法做正交试验,并采用GC-MS结合感官评价分析脱腥后腥味物质含量的变化。结果表明:红茶浸泡脱腥法的脱腥效果最显著,其最优的脱腥工艺为添加2%红茶粉末,浸泡时间50 min,浸泡温度50℃。

By using headspace solid phase microextraction and GC-MS, 52 volatiles in American sliver carp before deodorization were determined. The adsorption with active carbon, embedding with β-CD, soaking with black tea, fermentation method for deodorization were optimized respectively by orthogonal tests, with fishy-smell-related volatiles content and sensory evaluation as analysis indexes. The results shows that the deodorization by black tea is the most effective. And its optimal conditions are as follows： adding 2% black tea powder, then reacting for 50 minutes at the temperature 50 ℃.