紫苏精油对白鲢鱼丸的脱腥工艺研究

Study on Deodorization Process of Silver Carp Balls with Perilla Essential Oil

为开发脱除鱼腥味的香辛植物源脱腥剂,采用紫苏精油对白鲢鱼丸进行脱腥处理,以感官评分和硫代巴比妥酸反应物(TBARS)值为指标,通过单因素实验和正交实验优化紫苏精油的脱腥工艺,并通过顶空固相微萃取-气质联用技术对白鲢鱼丸脱腥前后主体腥味成分进行分析比较。结果表明,紫苏精油对白鲢鱼丸的最优脱腥工艺为:精油添加量0.3μL/g鱼肉、脱腥时间1.5 h,脱腥温度15℃。经紫苏精油脱腥处理的白鲢鱼丸,鱼肉脂肪氧化得到了一定抑制,鱼丸腥味较淡,主要腥味成分己醛的脱除率为43%。鱼丸中含有紫苏精油特有的挥发性成分,气味协调适中,起到掩盖鱼腥味的作用,并赋予白鲢鱼丸良好的风味。该研究结果为紫苏等香辛蔬菜类去腥调味产品的研发提供了新思路。

In order to develop spicy plant-derived deodorants for removing fishy odor,perilla essential oil is used to deodorize silver carp balls in this study.With sensory evaluation score and thiobarbituric acid reactive substances(TBARS)value as the indicators,the deodorization process of perilla essential oil is optimized by single factor test and orthogonal test.The principal fishy odor components of silver carp balls before and after deodorization are analyzed and compared by headspace solid-phase microextraction combined with GC-MS.The results show that the optimal deodorization process of silver carp balls with perilla essential oil is as follows:additive amount of essential oil is 0.3μL/g fish,deodorization time is 1.5 hours,and deodorization temperature is 15℃.After deodorization with perilla essential oil,the fat oxidation of fish is inhibited to a certain extent,and the fishy odor of fish balls is light.The removal rate of hexanal,the main component of fishy odor,is 43%.The fish balls contain characteristic volatile components of perilla essential oil,with harmonious and moderate flavor,which plays a role in covering up fishy odor and gives silver carp balls good flavor.The results of this study provide a new idea for the research and development of condiments removing fishy odor by spicy vegetables such as perilla.