食品工业科技2018，Vol.39Issue(1)：11-16,21,7.DOI:10.13386/j.issn1002-0306.2018.01.003
漂洗次数对鳊鱼鱼糜风味物质的影响
Effects of rinsing times on the flavor compounds of bream surimi
摘要
Abstract
Changes of the content of flavor nucleolus and free amino acids of bream surimi with different rinsing times were studied,and the bream flavor outline were tested by electronic tongue and the response signals were analyzed by principal component analysis(PCA),the volatile compounds were analyzed by gas chromatography-mass spectrometry (GC-MS).The results showed that ATP,AMP and IMP content reduced significantly after the first rinsing(p ＜ 0.05),whereas IMP content was still reduced significantly (p ＜ 0.05)and ATP,AMP contents didn't significant change (p ＞ 0.05)after second and third rinsing.The amount of free amino acids reduced significantly(p ＜0.05)after the first rinsing and further reduced after second and third rinsing.The electronic tongue PCA showed that first rinsing had the greatest effect and second rinsing has significant effect on the overall taste profile of the bream.Furthermore,the types of volatile compounds in unwashed,the first,second,and third washed surimi were 38,25,22,and 21,respectively.The types of key flavor compounds were 6 in unwashed surimi,the first and second washed surimi,These included pentanal,hexanal,octanal,nonanal,decanal and 1-octen-3-ol.as detected by GC-MS.The first and second rinsing has the greatest impact on the Bream surimi flavor material,it is recommended bream fish surfer production process using two rinsing.关键词
鳊鱼/鱼糜/呈味核苷酸/游离氨基酸/挥发性成分Key words
bream/surimi/flavor nucleotides/free amino acids/volatile compounds分类
轻工纺织引用本文复制引用
方兵,汪之和,施文正..漂洗次数对鳊鱼鱼糜风味物质的影响[J].食品工业科技,2018,39(1):11-16,21,7.基金项目
国家自然科学基金面上项目(31471685) （31471685）
上海市科委工程中心能力提升项目(16DZ2280300) （16DZ2280300）
上海市高校知识服务平台项目(ZF1206). （ZF1206）
