食品与发酵工业2016，Vol.42Issue(5)：132-139,8.DOI:10.13995/j.cnki.11-1802/ts.201605023
畜禽肉和鱼肉对南极磷虾凝胶制品挥发性风味成分的影响
Effect of meat or fish content on volatile flavor components in Antarctic krill gel products
摘要
Abstract
The volatile flavor compounds in Antarctic krill gel product and Antarctic krill gels contain meat (chicken,pig,beef) or fish (white croaker,bighead fish)were extracted and identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry.The key odor compounds were identified by the odor activity value (OAV) combined with odor threshold.The results indicated the concentration of volatile flavor substances in Antarctic krill gel product was only 421.32 μg/100g.According to the OAV,eleven key odor compounds were identified.When chicken,pork,beef,white croaker or bighead fish was added in the gel products,the concentration of volatile flavor compounds were significantly increase to 1 378.51,1 026.73,2 291.20,1 192.37,1 199.93 μg/100 g,and 20,18,23,15,16 kinds of key odor compounds were identified from these products,respectively.Therefore,to a certain extent,addition meat and fish can improve the volatile flavor quality of the gel products.Besides these,the addition of chicken and beef to gel products was superior than pork on the volatile flavor quality,and white croaker was better than bighead fish.关键词
气质联用/南极磷虾凝胶制品/畜禽肉/鱼肉/挥发性风味成分Key words
gas chromatography-mass spectrometry/Antarctic krill gel product/livestock and poultry meat/fish meat/volatile flavor compound引用本文复制引用
许刚,丁浩宸,张燕平,戴志远..畜禽肉和鱼肉对南极磷虾凝胶制品挥发性风味成分的影响[J].食品与发酵工业,2016,42(5):132-139,8.基金项目
国家高技术研究发展计划(863计划)(No.2011AA090801) （863计划）
浙江工商大学研究生科研创新基金(No.3100XJ1514130) （No.3100XJ1514130）
