尼罗罗非鱼制作传统上海熏鱼过程中的风味变化

为探究上海熏鱼制作过程中不同加工阶段风味物质的变化,本研究以尼罗罗非鱼肉为对象,通过高效液相色谱法、氨基酸自动分析法和固相微萃取—气相色谱—质谱联用技术对上海熏鱼4个加工阶段(生鲜罗非鱼、一次浸渍、一次浸渍后油爆和上海熏鱼成品)的风味物质进行分析和鉴定。结果显示,各阶段IMP含量呈逐渐上升趋势,是主要的鲜味核苷酸。游离氨基酸总量和呈味氨基酸含量也逐渐升高,并呈显著性差异,其中天冬氨酸和谷氨酸对上海熏鱼风味影响最大。生鲜罗非鱼、一次浸渍、一次浸渍后油爆和上海熏鱼成品中挥发性物质依次为50、84、78和82种,主要由醛类、酮类、醇类和烃类构成。因此,浸渍和油爆是上海熏鱼风味形成的主要原因,使得罗非鱼鱼体的腥味得以有效改善。

Changes of flavor components of Oreochromis niloticus during the processing of traditional Shanghai smoked fish

To investigate the changes of flavor components of Oreochromis niloticus during the processing of Shanghai smoked fish, high performance liquid chromatography (HPLC), amino acid auto-analyzer and gas chromatography-mass spectrometry (GC-MS) were employed to analyze and identify the flavor components of Shanghai smoked fish in four processing stages (fresh O. niloticus, the first pickling, the first pickling followed by frying and Shanghai smoked fish products). The results showed that IMP, as main umami nucleotide, its contents of later stages were significantly higher than that of the earlier stages. Moreover, the contents of free amino acids and taste amino acids had the same trend as the IMP, among them, aspartic acid and glutamic acid had the greatest influence on the flavor of Shanghai smoked fish. In addition, 50, 84, 78 and 82 volatile components were detected in fresh O. niloticus, first pickling, first pickling followed by frying and Shanghai smoked fish products respectively, which were mainly composed of aldehydes, ketones, alcohols and hydrocarbons. Therefore, its fishy smell of O. niloticus was greatly improved by pickling and frying as they were the main cause of its flavor formation.