食品科学2016，Vol.37Issue(18)：77-83,7.DOI:10.7506/spkx1002-6630-201618013
电子束辐照对带鱼鱼糜及其热诱导凝胶挥发性风味成分的影响
Effects of Electron Beam Irradiation on the Volatile Flavor Components of Hairtail Surimi and Its Thermally Inducted Gel
摘要
Abstract
To obtain data supporting the application of electron beam (EB) irradiation for improving the gel properties of serimi, the effects of EB irradiation on the odor quality of hairtail surimi and surimi gel were studied. The volatile flavor components of hairtail surimi and surimi gel were analyzed by gas chromatography-mass spectrometry (GC-MS), and the key odor compounds were determined based on their relative odor activity values (ROAV). A total of 25, 41, 20, and 44 volatiles were identified in the control and irradiated groups of surimi and surimi gel, respectively. After EB irradiation, the fish smell of surimi and surimi gel was slightly reduced, but did not become worse. Compared with surimi, the fish smell of surimi gel was enhanced by heat induction. There was little influence of EB irradiation at 7 kGy on the key odor compounds of surimi and surimi gel. Decanal, octanal, 3-methylbutanal and 1-octen-3-ol were the key odor compounds of hairtail surimi. The key odor compounds of the surimi gel included methanthiol, dimethyl disulfide, dimethyl trisulfide and 3-methylbutanal. These sulfur compounds enhanced the fish smell of cooked surimi. Apart from improving the gel properties of serimi, 7 kGy EB irradiation caused little influence on the smell and key odorant compounds of surimi and surimi gel.关键词
电子束辐照/带鱼鱼糜/挥发性成分/气相色谱-质谱联用/相对气味活度值Key words
electron beam irradiation/hairtail surimi/volatile components/gas chromatography-mass spectrometry (GC-MS)/relative odor activity value (ROAV)分类
轻工纺织引用本文复制引用
吕梁玉,官爱艳,张单阳,杨文鸽,徐大伦,林娴萍,周星宇..电子束辐照对带鱼鱼糜及其热诱导凝胶挥发性风味成分的影响[J].食品科学,2016,37(18):77-83,7.基金项目
国家自然科学基金面上项目（31371793）；公益性行业（海洋）科研专项（201305013）；“水产”浙江省重中之重学科开放基金项目 （）
