食品科学2011，Vol.32Issue(16)：269-273,5.
虹鳟不同部位鱼肉挥发性风味物质组成比较
Comparative Analysis of Volatile Flavor Components in Different Parts of Rainbow Trout
蔡原 1刘哲 1宋明伟 2李霁昕 3蒋玉梅3
作者信息
- 1. 甘肃农业大学动物科学技术学院,甘肃兰州730070
- 2. 华中农业大学资源与环境学院,湖北武汉430070
- 3. 甘肃农业大学食品科学与工程学院,甘肃兰州730070
- 折叠
摘要
Abstract
The volatile flavor components in different parts of rainbow trout were analyzed by headspace solid phase microextraction combined with gas chromatgraphy-mass spectrometry（HS-SPME/GC-MS）.A total of 38 compounds were identified in the raw ventral,tergal and tail muscles of rainbow trout,and 22 in their cooked counterparts.After being cooked,the ventral region of rainbow trout showed the best flavor followed by the ventral and trail regions,while the evaluation of umami taste of the tail region was superior to that of the ventral and tergal regions.Furthermore,the contents of ketones,compounds containing sulfur,nitrogen and/or oxygen and heterocyclic compounds were distinctly higher in the raw ventral region compared to the raw tergal and tail regions,alcohols and aldehydes revealed the highest content in the tail region,and the total hydrocarbon content of the tergal region showed an over 2-fold increase compared to that of the ventral and tail regions.The results of comprehensive evaluation that cooked rainbow trout muscles had a higher relative content of total volatile flavor components than raw samples,suggesting that cooking promotes the formation of volatile flavor compounds.关键词
虹鳟/挥发性成分/顶空固相微萃取（HS-SPME）/气相色谱-质谱联用（GC-MS）/生鲜/煮熟Key words
rainbow trout/volatile flavor components/headspace solid phase microextraction（HS-SPME）/gas chromatgraphy-mass spectrometry（GC-MS）/raw sample/cooked sample分类
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蔡原,刘哲,宋明伟,李霁昕,蒋玉梅..虹鳟不同部位鱼肉挥发性风味物质组成比较[J].食品科学,2011,32(16):269-273,5.
