养殖大黄鱼挥发性成分分析

探讨不同温度下养殖大黄鱼背、腹部挥发性成分的差异。运用电子鼻和顶空固相微萃取结合气相色谱-质谱联用技术(HS-SPME-GC-MS)对其挥发性成分进行定性定量分析。结果表明,新鲜的养殖大黄鱼肌肉中含有的己醛、庚醛和辛醛等醛类物质对整体风味影响较大,使其具有令人不愉快的腥味;加热后,挥发性成分发生显著变化。经过50 ℃加热的鱼肉中的挥发性成分主要有3,5-辛二烯-2-酮、辛醛、壬醛、2,6-壬二烯醛等,使腥味减少并赋予其轻微的鱼香味;经过110 ℃加热后,烃类物质如甲苯、十一烷和十五烷增加,使鱼肉甜香,鱼腥味在很大程度上减弱;经过170 ℃加热的鱼肉中的主要挥发性物质为呋喃类化合物,对其烘烤风味的形成具有重要作用。研究结果对养殖大黄鱼的精深加工具有一定的指导意义。

Analysis of volatile components in cultured Pseudosciaena crocea

Volatile compounds in back and abdomen muscle of cultured Pseudosciaena crocea were studied by electronic nose and HS-SPME-GC-MS.Results showed muscle of cultured Pseudosciaena crocea contained large amount of aldehydes such as hexanal,heptanal and octanal which contributed to unpleasant smell in cultured Pseudosciaena crocea The volatile compounds in back and abdomen muscle of cultured Pseudosciaena crocea changed significantly following heating. Heating of large yellow croaker at 50 ℃ resulted in formation of volatile compounds such as 3,5-octadien-2-one,octanal,nonanal,2,6-nonadienal and so on,which reduced the unpleasant smell and imparted a slight fishy flavor. Following heating at 110 ℃,hydrocarbons such as toluene,undecane and pentadecane which reduced the fishy sweet odor were formed. When the fish was heated to 170 ℃,furan compound which contributed to baking flavor was formed. Results from present study would have great significance to the deep processing of cultured Pseudosciaena crocea.