沙拉酱风味鱼糜制品制备及其挥发性物质分析

为探究沙拉酱风味鱼糜制品的工艺配方，本研究以感官评分、白度和凝胶强度为评价指标，通过单因素实验和正交试验确定其最优配方，并在此基础上利用GC-MS对沙拉酱风味鱼糜制品的挥发性物质进行了相关分析。结果表明:沙拉酱风味鱼糜制品的最优配方为:以鱼糜质量为基数，食盐添加量为2.5%，白糖添加量为2.5%，料酒添加量为1.0%，沙拉酱添加量为8.0%，马铃薯淀粉添加量为7.0%，蛋清添加量为5.0%，每100.0 g鱼糜中的冰水添加量为83.0 g。通过GC-MS分析可知添加沙拉酱后，水产品腥味物质有所降低，沙拉酱中特有的挥发性风味物质醋酸和异硫氰酸烯丙酯等挥发性风味物质均有检出，极大的改善了鱼糜制品的风味。

Preparation and Analysis of Volatile Substances of Mayonnaise Flavored Surimi-based Products

In order to explore the technological formula of mayonnaise flavored surimi-based products,the sensory scores,whiteness and gel strength were used as evaluation indicators.The optimal formula was determined through single factor experiments and orthogonal experiments.On this basis,GC-MS was used to analyze the volatile substances of mayonnaise flavored surimi-based products.Based on the quality of surimi,the addition of salt was 2.5%,the addition of sugar was 2.5%,the addition of cooking wine was 1.0%,the addition of mayonnaise was 8.0%,and the addition of potato starch was 7.0%.The amount of egg white added was 5.0%,and the amount of ice water added was 83.0 g of 100.0 g surimi-based products.Through GC-MS analysis,after adding mayonnaise,the fishy odorous substances reduced,and the volatile flavor substances unique to mayonnaise,such as acetic acid and allyl isothiocyanate,were detected.Mayonnaise greatly improved the flavor of surimi products.