食品工业科技2018，Vol.39Issue(4)：202-209,8.DOI:10.13386/j.issn1002-0306.2018.04.037
养殖大黄鱼挥发性成分分析
Analysis of volatile components in cultured Pseudosciaena crocea
摘要
Abstract
Volatile compounds in back and abdomen muscle of cultured Pseudosciaena crocea were studied by electronic nose and HS-SPME-GC-MS.Results showed muscle of cultured Pseudosciaena crocea containcd largc amount of aldehydes such as hexanal,heptanal and octanal which contributed to unpleasant smell in cultured Pseudosciaena crocea The volatile compounds in back and abdomen muscle of cultured Pseudosciaena crocea changed significantly following heating.Heating of large yellow croaker at 50 ℃ resulted in formation of volatile compounds such as 3,5-octadien-2-one,octanal,nonanal,2,6-nonadienal and so on,which reduced the unpleasant smell and imparted a slight fishy flavor.Following heating at 110 ℃,hydrocarbons such as toluene,undecane and pentadecane which reduced the fishy sweet odor were formed.When the fish was heated to 170 ℃,furan compound which contributed to baking flavor was formed.Results from present study would have great significance to the deep processing of cultured Pseudosciaena crocea.关键词
养殖大黄鱼/电子鼻/顶空固相微萃取-气相色谱-质谱联用/挥发性风味成分Key words
cultured Pseudosciaena crocea/electronic nose/HS-SPME-GC-MS/volatile compounds分类
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杨茗媛,王小凤,乙丛敏,周君,芦晨阳,张凌芷,苏秀榕..养殖大黄鱼挥发性成分分析[J].食品工业科技,2018,39(4):202-209,8.基金项目
海洋经济创新发展区域示范项目(2013710) （2013710）
宁波市科技局农业与社发重大科技项目(2010C10040) （2010C10040）
宁波市教育局重点学科资助项目(2017050352). （2017050352）
