洋葱、生姜和大蒜对鲢鱼鱼丸挥发性风味成分的影响

Effect of onion,ginger and garlic on volatile flavor components of silver carp fish-ball

研究了洋葱、生姜和大蒜对鲢鱼鱼丸色泽、凝胶强度及持水性的影响,应用电子鼻技术分析了添加不同物质鱼丸气味的差异性,同时结合顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术进一步分析了洋葱、生姜和大蒜对鱼丸挥发性组分的影响.结果表明:添加洋葱、生姜和大蒜对鱼丸的色泽、凝胶强度及持水性作用不显著;洋葱、生姜和大蒜的添加量均为10 g/kg时,可利用电子鼻技术将添加不同物质的鱼丸区分开;应用HS-SPME-GC-MS技术分析了对照组及添加洋葱、生姜和大蒜鱼丸中的挥发性成分,分别检测到34种、45种、63种、40种物质,主要为醇类、醛类、烃类及含硫化合物.添加洋葱、生姜和大蒜均对鱼丸挥发性物质的种类及含量有影响,可改善鲢鱼鱼丸的风味.

In order to evaluate the effect of onion,water holding capacity ginger and garlic on volatile flavor components in silver carp fish-ball,the color,the gel strength and the hold water of the fish-ball were measured.The technology of electronic nose was used to detect the flavor of the fish-ball.Meanwhile,the volatiles in differ⁃ent samples were extracted using headspace solid phase microextraction(HS-SPME)and identified by the tech⁃nology gas chromatography-mass spectrometry(GC-MS).The results indicated that there were no significant differences of the color,the gel strength and the water holding capacity among all samples.Using the technology of the electronic nose could distinguish the overall flavor of samples added with onion,garlic and ginger when amount of additive was 10 g/kg.The data of the HS-SPME-GC-MS showed that there were 34,45,63,40 kinds of volatile compounds identified in different samples,respectively.The predominant compounds were alcohols,aldehydes,hydrocarbons and sulfur compounds.The results indicated that the addition of onion,ginger and gar⁃lic had a distinct effect on the type and content of fish-ball volatile substance and then significantly improved the flavor of silver carp fish-ball.