不同解冻方式对干制武昌鱼品质及挥发性风味的影响

Effects of different thawing methods on the quality and volatile flavor of dried Wuchang fish

中文关键词:  武昌鱼  解冻方式  电子鼻  挥发性风味物质  品质

英文关键词:Wuchang fish  thawing method  electronic nose  gas chromatograph-mass spectrometry  volatile flavor substances  quality

中文摘要:

      目的 研究不同解冻方式对武昌鱼干制前后品质及挥发性风味的影响。方法 通过电子鼻及气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)等技术分析4种解冻方式对干制武昌鱼风味的影响。结合理化指标(脂肪含量、蛋白含量、色度、硫代巴比妥酸值)的测定结果, 综合评价不同解冻方式对干制武昌鱼的品质。结果 电子鼻能够很好地区分4种解冻方式对干制前后武昌鱼气味差异, 静水解冻武昌鱼能够较大保留武昌鱼的原始气味, 结合GC-MS结果, 静水解冻武昌鱼干制后风味差异主要来源于醛、醇类物质的贡献。研究发现, 较其他解冻方式, 静水解冻不仅所需时间较少, 且汁液流失率较低; 静水解冻后干制武昌鱼的蛋白质含量最高, 低温解冻后干燥武昌鱼的脂肪含量最高; 静水解冻干制大幅度增加了武昌鱼的a*, 给予干制武昌鱼良好的色泽, 并且对氧化具有一定的抑制作用, 通过自然解冻干制后对武昌鱼的b*具有显著抑制作用。结论 综合分析静水解冻较其他3种解冻方式更利于干制武昌鱼的品质及风味的形成。

英文摘要:

      Objective To study the effects of different thawing methods on the quality and volatile flavor of Wuchang fish before and after drying. Methods The effects of 4 kinds of thawing methods on the flavor of dried Wuchang fish were analyzed by electronic nose and gas chromatography-mass spectrometry (GC-MS). According to the results of physicochemical index (fat content, protein content, colorimetry, thiobarbituric acid value), the quality of dried Wuchang fish by different thawing methods was evaluated comprehensively. Results The electronic nose was able to distinguish well the differences in odor of Wuchang fish before and after drying by the 4 kinds of thawing methods. Hydrostatic thawing of Wuchang fish was able to retain more of the original odor of Wuchang fish, and combined with the GC-MS results, the flavor differences of hydrostatic thawing of Wuchang fish after drying mainly came from the contribution of aldehydes and alcohols. It was found that compared with other thawing methods, hydrostatic thawing not only required less time and had lower juice loss rate; the protein content of dried Wuchang fish was highest after hydrostatic thawing, and the fat content of dried Wuchang fish was highest after low-temperature thawing; hydrostatic thawing and drying substantially increased the a* of Wuchang fish, gave good color to dried Wuchang fish, and had a certain inhibitory effect on oxidation, and had a significant inhibitory effect on b* of Wuchang fish after drying by natural thawing. Conclusion Comprehensive analysis shows that hydrostatic thawing is more favorable to the quality and flavor formation of dried Wuchang fish than the other 3 kinds of thawing methods.