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ISSN 1673-9159

主管 广东省高等教育厅

主办 广东海洋大学

卵形鲳鲹脱腥工艺优化及基于GC-IMS对脱腥前后风味物质分析

2023. 卵形鲳鲹脱腥工艺优化及基于GC-IMS对脱腥前后风味物质分析. 广东海洋大学学报, 43(6): 108-118. doi: 10.3969/j.issn.1673-9159.2023.06.013
引用本文: 2023. 卵形鲳鲹脱腥工艺优化及基于GC-IMS对脱腥前后风味物质分析. 广东海洋大学学报, 43(6): 108-118. doi: 10.3969/j.issn.1673-9159.2023.06.013
CHEN Qiuhan, YANG Xuebo, LIU Shouchun, LIU Meijiao, LI Zhuyi, ZHOU Chunxia, HONG Pengzhi. 2023. Optimization of Deodorization Process of Trachinotus ovatus and Analysis of Flavor Substances before and after Deodorization Based on GC-IMS. Journal of Guandong Ocean University, 43(6): 108-118. doi: 10.3969/j.issn.1673-9159.2023.06.013
Citation: CHEN Qiuhan, YANG Xuebo, LIU Shouchun, LIU Meijiao, LI Zhuyi, ZHOU Chunxia, HONG Pengzhi. 2023. Optimization of Deodorization Process of Trachinotus ovatus and Analysis of Flavor Substances before and after Deodorization Based on GC-IMS. Journal of Guandong Ocean University, 43(6): 108-118. doi: 10.3969/j.issn.1673-9159.2023.06.013

卵形鲳鲹脱腥工艺优化及基于GC-IMS对脱腥前后风味物质分析

  • 基金项目:

    广东省高校科技创新团队项目(2021KCXTD021);湛江市科技计划项目(2019A01033);金鲳鱼预制加工关键技术研发与产业化(2022A05037)

详细信息
    作者简介:

    陈秋翰(1998-),女,硕士研究生,研究方向为水产品加工与贮藏。E-mail:chenqiuh1120@foxmail.com

  • 中图分类号: O657;TS254.4

Optimization of Deodorization Process of Trachinotus ovatus and Analysis of Flavor Substances before and after Deodorization Based on GC-IMS

  • Fund Project: 广东省高校科技创新团队项目(2021KCXTD021);湛江市科技计划项目(2019A01033);金鲳鱼预制加工关键技术研发与产业化(2022A05037)
  • 【目的】为有效去除加工过程中卵形鲳鲹(Trachinotus ovatus)腥味物质,优化去除卵形鲳鲹腥味物质的工艺,并分析脱腥前后风味物质变化。【方法】以腥味值及感官得分为指标进行单因素及响应面实验,优化紫苏提取物-藿香提取物-酵母提取物混合脱腥液配方,并利用电子鼻、气相离子迁移谱(GC-IMS)结合风味物质的相对气味活性值,对比分析脱腥前后挥发性风味物质及三甲胺含量变化。【结果】当添加的藿香提取物质量分数为0.20%、紫苏提取物质量分数为0.15%、酵母提取物质量分数为0.12%,料液质量体积比1∶3 g/mL,温度4℃条件下浸泡40 min时,卵形鲳鲹脱腥效果最好,其感官评价最佳。卵形鲳鲹肉经混合脱腥液浸泡后,其醛类物质的相对含量降低29.80%,三甲胺质量分数降低42.68%。【结论】紫苏提取物-藿香提取物-酵母提取物混合脱腥液可有效去除卵形鲳鲹加工中的腥味。
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出版历程
收稿日期:  2023-07-07

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