鲫鱼复合酶解产物风味成分及营养特性分析
AnaIysis of the FIavor Components and Nutritive PecuI iarity of Carp Composite EnzymoIysis Products
汪兰 1陈春松 2吴文锦 1丁安子 1熊光权1
作者信息
- 1. 湖北省农业科学院农产品加工与核农技术研究所，湖北省农业科技创新中心农产品加工研究分中心，武汉 430064
- 2. 武汉梁子湖水产品加工有限公司，武汉 430200
- 折叠
摘要
采用固相微萃取技术结合气质联用仪（GC-MS）与电子舌等对鲫鱼酶解加工前后的挥发性成分、风味以及营养特性进行鉴别和对比分析，探讨导致鱼体产生风味成分的形成，并对酶解后的鲜鱼精半成品进行营养特性分析。GC-MS结果显示：新鲜鲫鱼主要的挥发性成分为挥发性羰基化合物和醇类，相对百分含量达55．42％。鲫鱼酶解后产品的主要风味成分为挥发性羰基化合物、杂环类化合物。电子舌的分析结果表明：鲫鱼酶解产物与罗非鱼去头鱼排浓缩液的口感接近。并且鲫鱼酶解产物营养丰富，氨基酸比例均衡。总的来说，鲫鱼复合酶解产物可开发成一种高蛋白、低水解度、营养丰富的天然调味品。
Abstract
To comparatively analyze the volatile constituents,flavor and nutritive peculiarity of carp before and after enzymolysis,the volatile compounds are detected by HS-SPME coupled with GC-MS, and the taste is analyzed by electronic tongue.The results of GC-MS indicate that the predominant volatile constituents of fresh carp are volatile carbonyl compounds and alcohols with the relative percentage composition up to 55.42%. While the main flavor components in carp enzymatic hydrolysates are volatile carbonyl compounds and heterocyclic compounds.The results of electronic tongue indicate that the taste of carp enzymolysis products and the beheaded tilapia concentrate is close to.It is also found that the carp enzymatic hydrolysis products have a balanced amino acid composition by amino acid analysis.Overall,the carp composite enzymolysis products could be developed into a kind of natural spice with high protein,low hydrolysis degree and rich nutrition.
关键词
鲫鱼/复合酶解/风味/气质联用仪/电子舌Key words
carp/composite enzymatic hydrolysis/flavor/gas chromatograph-mass spectrometer/electronic tongue引用本文复制引用
基金项目
武汉市关键技术攻关计划项目(2015020202010131)
湖北省重大科技创新计划(2015ABA038)
湖北省科技支撑计划(2014BBA158)
出版年
2016
NETL
NSTL
维普
万方数据