脆肉鲩鱼片加工过程中风味变化的研究

Study on the flavor change of crisp grass carp during processing

以新鲜脆肉鲩鱼片为原料,通过单因素实验和正交实验确定最佳工艺条件。结果表明,脆肉鲩鱼片最佳加工工艺条件为:盐浓度10%(m/v),腌制时间15 min,固液比1∶4。在此基础上,采用顶空固相微萃取技术(Headspace solid phase microextraction,HS-SPME)和气相色谱-质谱联用技术(Gas Chromatography-Mass Spectrometer,GC-MS)分析脆肉鲩鱼片加工过程中关键性挥发性风味物质的变化,得出脆肉鲩鱼片挥发性风味物质主要是醇类和醛类,含量较高的风味物质有1-辛烯-3-醇、壬醛等,其中壬醛相对气味活度值(Relative Odor Activity Value,ROAV)在盐浓度10%,腌制时间20 min,固液比1∶4条件下均高于各因素下的平均值,对脆肉鲩风味效果贡献较大。正交实验结果得出:影响脆肉鲩鱼片风味的工艺条件依次是盐浓度、腌制时间和固液比。本实验结果为脆肉鲩加工工艺路线提供参考,为加工技术提供理论支持。

In order to optimize the processing conditions of crisp grass carp（ Ctenopharyngodon idellus C.et V）fillets,the best conditions were determined by a single factor experiment and an orthogonal experiment with fresh crisp grass carp （Ctenopharyngodon idellus C.et V）fillets.The best processing conditions were found as follows： 10% （m/v）salt solution, the curing time of 15 rain, and the solid-liquid ratio of 1 ： 4.Headspace solid-phase microextraetion （HS-SPME）and gas chromatography-mass spectrometry （GC-MS）was used to analyze the changes of key volatile flavor substances in the processing.The volatile flavor substances were mainly alcohols and aldehydes, the higher contents of flavor substances had 1-octene-3-alcohol,nonanal and so on. Most importantly, the ROAV value of nonanal was higher than the average of each factor under the condition of 10% salt concentration,curing time of 15 rain and solid-liquid ratio of 1：4 conditions.As result, 1-octene-3-alcohol,nonanal contributed to the flavor of crisp carp fillets.The orthogonal experiment results showed that the order of the processing conditions affect the flavor of crisp grass carp （ Ctenopharyngodon idellus C.et V）fillets were salt solution （m/v） ,curing time and solid-liquid ratio.The results of this experiment could provide reference for the processing route of erispgrass carp and provide a theoretical support for processing technology.