食品与发酵工业2015，Vol.41Issue(2)：53-62,10.DOI:10.13995/j.cnki.11-1802/ts.201502010
南极磷虾肉糜对海水鱼糜制品挥发性风味成分的影响
Effects of Antarctic krill paste on volatile flavor components of marine surimi seafood
摘要
Abstract
Three composite surimi seafoods were prepared with frozen marine surimi (respectively with white crodrer surimi,hairtail surimi and mix surimi) as raw material and Antarctic krill paste as auxiliary material.The volatile flavor components of samples were determined by HS-SPME-GC-MS.The effects of krill paste addition on the volatile flavor components of surimi seafoods were analyzed with ROAV.Krill paste addition could increase the amount of volatile flavor component of surimi seafoods.Furthermore,key odor components of surimi seafoods could be changed by low threshold volatile components (i.e.aldehydes and sulfur compounds) of krill paste.(E,Z)-2,6-nonadienal,decanal and octanal were the key odor components (ROAV ＞ 10) of white crodrer surimi seafood.However,the ROAVs of dimethyl trisulfide and 3-methyl butanal,originated from krill paste,reached to 97.30 and 25.95 respectively in composite (krill paste-white crodrer surimi) surimi seafood.Therefore,the krill paste addition could make an outstanding contribution to the overall flavor,particularly shrimp odor and sweet odor of composited surimi seafood.As a similarity of above composited surimi seafoods,(E,Z)-2,6-nonadienal,dimethyl trisulfide,decanal and 3-methyl butanal were the common flavor components.关键词
南极磷虾/冷冻鱼糜/鱼糜制品/挥发性风味成分/相对气味活度值/定量描述分析Key words
Antarctic krill/ frozen surimi/ surimi seafood/ volatile flavor component/ relative odor activity value/ quantitative descriptive analysis引用本文复制引用
丁浩宸,李栋芳,张燕平,戴志远,许刚..南极磷虾肉糜对海水鱼糜制品挥发性风味成分的影响[J].食品与发酵工业,2015,41(2):53-62,10.基金项目
国家高技术研究发展计划(863计划)(No.2011AA090801)资助 （863计划）
