腌鱼腌制过程中挥发性成分的变化分析

Analysis of Volatile Compounds Changes of Cured Fish during the Curing Process

本文采用电子鼻和气相-离子迁移谱(Gas chromatography-ion mobility spectroscopy,GC-IMS)对使用不同用量料酒腌制后的禾花鱼、罗非鱼和金丝鱼进行挥发性成分的变化分析。结果表明:料酒添加量由0%增加至6%的过程中,三种腌制鱼鱼肉的整体风味轮廓变化相似,氮氧化合物、甲基类化合物和无机硫化物的响应值均呈增大趋势。在腌制过程中,利用GC-IMS鉴定出三种鲜鱼共同风味物质为正辛醛、壬醛、乙酸乙酯(单体)和正戊醇。料酒添加量为6%时,4℃下腌制4h后三种鱼出现的共同风味成分为乙酸乙酯(单体)、乙酸乙酯(二聚体),且鱼肉中的腥味成分如壬醛、正己醛和2,3-丁二酮等含量减少,表明料酒腌制对鱼肉脱腥具有积极作用,为深入探究料酒腌制过程挥发性有机物的变化规律和水产品加工过程中脱腥工艺提供参考。

Electronic nose(E-nose)and gas chromatograph-ion mobility spectrometer(GC-IMS)were used to analyze the volatile compounds of Procypris merus,Marcusenius and Nemipterus virgatus during the curing process.The results showed that the overall flavor profile of fishes was similar with the cooking wine’s addition of 0~6%.The response values of nitrogen oxides,methyl compounds and inorganic sulfides were increased.During the curing process,n-octyl aldehyde,nonylal,ethyl acetate(monomer)and n-amyl alcohol were the common VOCs of the three kinds of fresh fishes by GC-IMS.When the cooking wine’s addition was 6%and the preserving conditions were 4℃ for 4 h,ethyl acetate(monomer)and ethyl acetate(dimer)were found to be the common VOCs of the three kinds of fishes.The fishy components such as nonaldehyde,n-hexanaldehyde and 2,3-butanedione were decreased.The results showed that cooking wine had a positive effect on fish deodorization,which provided a reference for further study on the change of VOCs and deodorization technology in the process of aquatic products.