Optimization of Deodorization Process of Trachinotus ovatus and Analysis of Flavor Substances before and after Deodorization Based on GC-IMS
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摘要: 【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。Abstract: 【Objective】 To effectively remove the fishy substances from golden pomfret (Trachinotus ovatus) during processing, the process for removing the fishy substances from golden pomfret was optimized and the changes in flavour compounds before and after deodorisation were analyzed.【Methods】 A one-way and response surface test using fishy smell value and sensory score as indicators was conducted to optimize the formula of the deodorant mixture of perilla extract, patchouli extract and yeast extract.The changes in volatile flavour substances and trimethylamine content before and after deodorization were compared and analyzed by using an electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) combined with relative odour activity value of flavour substances.【Result】 The best deodorization and organoleptic evaluation effects of golden pomfret was achieved when the added patchouli extract mass fraction was 0.20%, perilla extract mass fraction was 0.15%, yeast extract mass fraction was 0.12%, the material-liquid ratio was 1:3 g/mL, and when it was soaked for 40 min at 4 ℃.The relative content of aldehydes was reduced by 29.80%, and the mass fraction of trimethylamine was reduced by 42.68% after being soaked in the mixed deodorising solution.【Conclusion】 The mixed deodorizing solution of perilla extract, patchouli extract and yeast extract could effectively remove the fishy smellof Trachinotus ovatus beingprocessed.
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Key words:
- Trachinotus ovatus /
- deodorization /
- process optimization /
- GC-IMS /
- flavor substances
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