Studies on the Flavor Improvement of Katsuwonus pelamis by Using Traditional Fermented Glutinous Rice Fermentation
Objective:To remove the fishy flavor of the muscle of Katsuwonus pelamis by the fermentation of sweet ferment rice.Method:An electronic nose was used to detect the change of volatile components in the muscle of Katsuwonus pelamis dealt with the fermentation of sweet ferment rice in different time,temperature and solid-liquid ratio and the fresh raw samples.The data obtained were dealt with linear discriminant analysis (LDA).The optimum fermentation conditions were determined by sensory evaluation.The change of volatile components were detected and analyzed by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS).Result:The electronic nose could discriminate the muscle of Katsuwonus pelamis in different fermentation conditions well.It could be known from GC-MS analysis that skipjack ordinary muscle after fermentation of aldehydes in relative content was reduced to 2.5％ from 20.98％,hydrocarbons was reduced to 11.2％ from 53.15％,esters was increased from 0.51％ to 71.86％.The dark muscle of skipjack after fermentation of aldehydes in relativecontent was reduced to 2.93％ from 22.07％,hydrocarbons was reduced to 10.64％ from 0.48％,ketones was reduced to 10.95％ from 0.67％,esters was increased from 3.72％ to 68.43％.the major volatile components of unfermented skipjack ordinary muscle were octanal (5.94％),heptanal (4.2％),benzaldehyde (1.12％),pentadecane (36.41％),heptadecane (2.33％) and 1-octen-3-ol (12.3％),the major volatile components of unfermented skipjack dark muscle were hexanal (4.32％),octanal (3.32％),pentadecane (1.41％),heptadecane (1.81％),3,5-octadien-2-one (2.66％) and 1-iodo-undecane (27.98％).the major volatile components of fermented skipjack ordinary muscle were 3-methyl-1-butanol (3.84％),ethyl laurate (24.54％),ethyl myristate (11.38％),ethyl cetylate (21.11％)and 2,5-dimethyl pyrasine (1.22％).the major volatile components of fermented skipjack dark muscle were ethyl laurate (5.29％),ethyl myristate (22.94％) and ethyl cetylate (20.81％),the interaction between these substances will increase the aroma of fermented skipjack dark muscle.Conclusion:by the result of sensory evaluation,it showed that when the fermentation time was 4 days,the temperature was 30℃ and the solid-liquid ratio was 1∶2,the effect of removing the smell was the best.So sweet ferment rice could remove the smell of the muscle of Katsuwonus pelamis and improve the flavor.
ordinary muscle of Katsuwonus pelamisdark muscle of Katsuwonus pelamisvolatile componentsheadspace solid-phase microextraction (HS-SPME-GC-MS)
NETL
NSTL
万方数据
维普
