食品工业科技2024，Vol.45Issue(10)：263-272,10.DOI:10.13386/j.issn1002-0306.2023070063
不同烹饪方式对草鱼肉挥发性风味成分的影响
Effects of Different Cooking Methods on Volatile Components of Ctenopharyngodon idella Meat
摘要
Abstract
The effects of different cooking methods(raw,microwave,steaming and frying)on the volatile components of Ctenopharyngodon idella were analyzed by gas chromatography-mass spectrometry,electronic nose technique and sensory evaluation.The results of gas chromatography-mass spectrometry showed that 78 volatiles were detected in 4 cooking methods,mainly olefin,alkanes,aldehydes,esters and other volatile compounds,and the number and content of components in frying methods were higher than those in other processing groups.The electronic nose and principal component analysis showed that,compared with raw fish,the volatiles of fish was closer between steaming and microwave,and fried one had a greater effect on the volatiles.The results of sensory evaluation showed that the fish smell in four treatments all had a certain fishy and grassy taste,but the fried one was mainly manifested in burnt and greasy taste.In addition,the special volatile compounds such as trans,trans-2,4-decenal,2-furanaldehyde and 2-amyl furan produced during frying give the smell of roast meat,which could cover the off-odor such as fishy and grassy.In summary,the volatiles of Ctenopharyngodon idella were mainly aldehydes and esters,and compared with raw fish,frying had the greatest impact on the volatile components,which could better reduce the fishy off-flavor,the results would provide a theoretical basis for the development of deep processing technology for Ctenopharyngodon idella meat.关键词
草鱼肉/烹饪方式/挥发性风味成分/气相色谱-质谱联用仪/电子鼻/感官评价Key words
Ctenopharyngodon idella meat/cooking method/volatile components/gas chromatography-mass spectrometry/electronic nose/sensory evaluation分类
轻工纺织引用本文复制引用
张璇,莫皓然,赵会,李鑫,何雨,黄名正,唐维媛..不同烹饪方式对草鱼肉挥发性风味成分的影响[J].食品工业科技,2024,45(10):263-272,10.基金项目
国家自然科学基金项目(32360552) （32360552）
贵州省科学技术基金项目(ZK[2022]360,ZK[2022]384) （ZK[2022]360,ZK[2022]384）
贵州省高等学校果酒酿造工程研究中心项目(黔教技[2022]050号) （黔教技[2022]050号）
贵州医科大学人才启动经费(J[2021]013). （J[2021]013）
