肉类研究2025，Vol.39Issue(9)：54-61,8.DOI:10.7506/rlyj1001-8123-20241228-350
木糖辅助腌制对热处理鲐鱼片风味特性的影响
Effect of Xylose-Assisted Salting on the Flavor Characteristics of Thermally Processed Mackerel Fillets
摘要
Abstract
To investigate the effect of xylose-assisted salting on the color and flavor qualities of steamed and baked mackerel fillets,the color,taste,odor and volatile flavor compounds of mackerel fillets with different salting treatments were determined using a colorimeter,an electronic tongue,an electronic nose and headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS).Compared with the control group,xylose-assisted salting resulted in the generation of more odorant compounds.A total of 36 volatile flavor compounds were identified in steamed and baked mackerel samples,and the samples undergoing xylose-assisted salting were found to contain increased levels of alcohols,aldehydes and ketones,furans,among other volatiles.The relative contents of 2-methylbutyraldehyde,3-methyl-2-butenal and 1-penten-3-ol were higher in steamed and baked fillets.Xylose-assisted salting promoted the Maillard reaction,causing decreased brightness and darker color.The electronic tongue results showed that the major taste characteristics were umami and sweetness.Relative to the control group,xylose-assisted salting resulted in the most pronounced changes in the sweetness of mackerel fillets and significantly improved richness.The results of this study provide a theoretical basis for mackerel processing and product development.关键词
鲐鱼/木糖/腌制/美拉德反应/风味特性Key words
mackerel/xylose/salting/Maillard reaction/flavor characteristics分类
轻工纺织引用本文复制引用
王大军,张淑敏,姜昕,施文正..木糖辅助腌制对热处理鲐鱼片风味特性的影响[J].肉类研究,2025,39(9):54-61,8.基金项目
烟台市科技创新发展计划项目(2022ZDCX010) （2022ZDCX010）
