风干金鲳鱼制品加工过程中脂质氧化和挥发性成分的变化

Changes of Lipid-oxidation and Volatile Compounds of Air-dried Golden Pomfret during Processing

以金鲳鱼为原料,采用腌制2 d、风干3 d的加工方式对金鲳鱼鱼背、鱼腹进行处理,探究金鲳鱼鱼背和鱼腹的脂质氧化规律和挥发性成分的变化。通过顶空固相微萃取-气质联用仪分析风干金鲳鱼制品加工过程中挥发性成分的变化。结果表明,鱼背的脂质氧化程度整体上稍高于鱼腹。鱼背和鱼腹脂肪酸组成变化规律大致相同,表现为饱和脂肪酸(saturated fatty acid,SFA)显著增加17.28%、19.32%(P<0.05),单不饱和脂肪酸(monounsaturated fatty acid,MUFA)显著减少17.46%、11.53%,多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)显著减少12.24%、11.52%(P<0.05)。风干后的鱼背和鱼腹中共分别检测到35和36种挥发性风味物质,相比于原料鱼分别增加了15和14种风味物质成分;风干阶段较原料和腌制阶段相比,产生了具有蘑菇香气、甜香味的2-乙基-1-己醇,对金鲳鱼成品风味的影响较大。

The lipid oxidation and volatile components in the back and abdomen of golden pomfret were studied by salting for 2 days and drying for 3 days.The volatile components in processed products of dried pomfret were analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that the lipid oxidation degree of fish back was slightly higher than fish belly.The fatty acid compositions of fish back and fish belly were similar,and saturated fatty acid(SFA)increased gradually by 17.28%,19.32%(P<0.05).The monounsaturated fatty acid(MUFA)decreased gradually by 17.46%,11.53%(P<0.05),polyunsaturated fatty acid(PUFA)decreased gradually by 12.24%,11.52%(P<0.05).35 and 36 kinds of volatile compounds were detected in the dried fish,and 15 and 14 kinds of volatile compounds were added in the dried fish.Compared with the raw materials and marinade,2-ethyl-1-hexanol with mushroom aroma and sweet fragrance was produced in the air-drying stage,which had a greater influence on the flavor of air-dried gold pomfret.