| 低盐乳酸菌法与传统法腌干鱼制品的风味比较 |
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| 引用本文： | 吴燕燕,游刚,李来好,杨贤庆,邓建朝,陈胜军.低盐乳酸菌法与传统法腌干鱼制品的风味比较[J].水产学报,2014,38(4):601-612. |
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| 作者姓名： | 吴燕燕 游刚 李来好 杨贤庆 邓建朝 陈胜军 |
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| 作者单位： | 中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所 |
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| 摘 要： | 为了研究不同腌制方法对鱼肉风味的影响,为腌干鱼制品加工新技术的进一步优化和应用提供理论依据,采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用法分析,鉴定比较了鲜红牙原料采用低盐乳酸菌法和传统法腌干鱼制品的风味成分变化。结果表明:鲜红牙、低盐乳酸菌法腌干鱼和传统腌干鱼肉中分别检测出80、110、91种挥发性成分,醛、醇、酮类化合物是构成腌干鱼肉独特风味的主要成分。经低盐乳酸菌法腌干的鱼肉挥发性物质对风味贡献较大的醛、醇、酮类化合物总量达35种,而鲜鱼和传统腌干鱼肉中分别只有17和21种。低盐乳酸菌法腌干鱼肉风味物质中含有大量的醇、醛类物质,但不含有胺类物质,在保持传统腌制鱼肉风味的基础上增加了特有的花香味、水果香味及酒香味,提升了鱼肉感官品质。所以采用低盐结合复合乳酸菌法制备腌干鱼,不仅能缩短腌制时间,还能提升腌干鱼肉特有的风味,而且防止了胺类物质的产生,显著提高产品的品质和安全性。
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| 关 键 词： | 低盐乳酸菌法腌干鱼制品 传统法腌干鱼制品 挥发性风味物质 |
| 收稿时间： | 2013/12/20 0:00:00 |
| 修稿时间： | 2014/1/28 0:00:00 |
Comparison of flavor components between low-salt lactic acid fermented fish and traditional salted fish |
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| WU Yanyan,YOU Gang,LI Laihao,YANG Xianqing,DENG Jianchao and CHEN Shengjun.Comparison of flavor components between low-salt lactic acid fermented fish and traditional salted fish[J].Journal of Fisheries of China,2014,38(4):601-612. |
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| Authors: | WU Yanyan YOU Gang LI Laihao YANG Xianqing DENG Jianchao and CHEN Shengjun |
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| Institution: | South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing of Ministry of Agriculture,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing of Ministry of Agriculture,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing of Ministry of Agriculture,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing of Ministry of Agriculture,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing of Ministry of Agriculture,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing of Ministry of Agriculture |
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| Abstract: | Flavor components of low-salt lactic acid fermented fish and traditional salted fish were compared to provide a theoretical basis for the new processing technology. The volatile compounds in the fresh fish (Otolithes rubber) with low-salt lactic acid fermentation method and traditional salted method were extracted by solid phase microextraction (SPME) and further analyzed and identified by gas chromatography-mass spectroscopy (GC-MS). The results showed that there were 80, 110 and 91 kinds of volatile compounds detected in the fresh fish, low-salt fermented dried fish and traditional salted-dried fish respectively. The contents of major volatile compounds in dry-salting fish products were aldehydes, alcohols and hydrocarbons. The major kinds of volatile components were only 17 and 21 in fresh fish and traditional salted-dried fish respectively, but there are35 kinds in low-salt fermented dried fish. The volatile flavor components such as alcohols, aldehydes were increased a lot in low-salt fermented dried fish. The contents of amine substance in low-salt fermented did not exist. Not only the traditional salted fish flavor, but also fruity, floral, and winey flavors were increased significantly in low-salt fermented dried fish. The preparation for cured fish in low salt combined with compound lactic acid bacteria method, can not only shorten the curing time, but also enhance the flavor, prevent the amine production, improve product quality and safety. |
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| Keywords: | low-salt lactic acid fermented dried fish traditional salted-dried fish volatile flavor substances |
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