摘要
为探究自酿花骨鱼(HG)鱼露与市售鱼露产品的差异,对比了 5种市售鱼露与自酿HG鱼露的理化指标、感官评分及挥发性风味物质的差异.在理化指标及感官评分方面,通过测定鱼露的氨基酸态氮、总酸和总氮含量,以及感官评分,结果发现,花骨鱼鱼露的氨基酸态氮、总酸和总氮含量均显著高于市售鱼露(P＜0.05),HG鱼露和WL鱼露的整体口感较好;在挥发性风味物质方面,鱼露的挥发性风味物质含量高低顺序为HG＞JS＞WL＞JT＞YZ＞SW;通过分析气味活性值,发现HG、JS、YZ、SW、JT和WL鱼露的关键风味物质分别有6、3、3、2、4和4种,且以醛类和呋喃类为主.总之,HG鱼露较5种市售鱼露品质更优,风味物质含量更多,整体口感更好.
Abstract
To explore the differences between home-brewed fish sauce(HG)and commercially available fish sauce products,this paper compares the physicochemical parameters,sensory scores and volatile flavor substances of five commercially available products and home-brewed HG fish sauce.In terms of physico-chemical indexes and sensory scores,the amino acid nitrogen,total acid,total nitrogen content and sensory scores of fish sauce were measured,and the results showed that the contents of amino acid nitrogen,total acid and total nitrogen of HG fish sauce were significantly higher(P＜0.05)than those of the commer-cial fish sauce,the overall taste of HG fish sauce and WL fish sauce was better;in terms of volatile flavor substances,the volatile flavor substances of fish sauces was in the order of HG＞JS＞WL＞JT＞YZ＞SW.By analyzing the odor activity value,it was found that there were 6,3,3,2,4 and 4 kinds of key fla-vor substances in HG,JS,YZ,SW,JT and WL fish sauce,respectively.They were mainly composed of al-dehydes and furans.In brief,HG fish sauce has better quality,more flavor substances and better overall taste than those of the five commercial products.
基金项目
现代农业产业技术体系建设项目四川省创新团队项目(sccxtd-2022-15)
四川省科技厅科技项目(2021YFN0033)
国家级大学生创新创业训练计划(S202211079036S)
维普
万方数据