文献类型：期刊文献

中文题名：不同烹饪方式对草鱼肉挥发性风味成分的影响

英文题名：Effects of Different Cooking Methods on Volatile Components of Ctenopharyngodon idella Meat

作者：张璇 莫皓然 赵会 李鑫 何雨 黄名正 唐维媛

第一作者：张璇

机构：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025;[2]贵州理工学院食品药品制造工程学院,贵州贵阳550003;[3]贵州医科大学公共卫生与健康学院,教育部环境污染监测与疾病控制重点实验,贵州贵阳550025

第一机构：贵州大学酿酒与食品工程学院,贵州贵阳550025

年份：2024

卷号：45

期号：10

起止页码：263-272

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;EI(收录号：20242016096683);Scopus;北大核心:【北大核心2023】；

基金：国家自然科学基金项目(32360552);贵州省科学技术基金项目(ZK[2022]360,ZK[2022]384);贵州省高等学校果酒酿造工程研究中心项目(黔教技[2022]050号);贵州医科大学人才启动经费(J[2021]013)。

语种：中文

中文关键词：草鱼肉;烹饪方式;挥发性风味成分;气相色谱-质谱联用仪;电子鼻;感官评价

外文关键词：Ctenopharyngodon idella meat;cooking method;volatile components;gas chromatography-mass spectrometry;electronic nose;sensory evaluation

摘要：以草鱼肉为研究对象,通过气相色谱-质谱联用仪、电子鼻技术和感官评价分析不同烹饪方式(鱼生、微波、汽蒸和油炸)对草鱼肉挥发性风味成分的影响。气相色谱-质谱联用仪结果显示,4种烹饪方式下草鱼肉共检出78种挥发性风味物质,以烯烃类、烷烃类、醛类、酯类等挥发性物质为主,且油炸烹饪方式下的挥发性风味成分数量和含量高于其他处理组。电子鼻和主成分分析表明,与生鱼肉相比,汽蒸和微波烹饪方式下的鱼肉风味相距较近,油炸烹饪方式对鱼肉的风味影响较大。感官评价结果显示,油炸、汽蒸、微波烹饪方式下的鱼肉气味均带有一定的腥味、青草味,但油炸烹饪方式下的鱼肉风味主要表现在焦香味和油脂味,且鱼肉油炸时产生的反,反-2,4-癸二烯醛、2-呋喃甲醛、2-戊基呋喃等特有风味成分赋予鱼肉烤肉香,将鱼腥味、青草味等不愉快气味覆盖。综上所述,草鱼肉的挥发性风味物质主要以醛类、酯类化合物为主,且与生鱼肉相比,油炸烹饪方式对鱼肉的风味成分的影响最大,能更好地降低鱼肉的腥味物质,这为草鱼肉食用深加工技术的开发提供了理论依据。
The effects of different cooking methods(raw,microwave,steaming and frying)on the volatile components of Ctenopharyngodon idella were analyzed by gas chromatography-mass spectrometry,electronic nose technique and sensory evaluation.The results of gas chromatography-mass spectrometry showed that 78 volatiles were detected in 4 cooking methods,mainly olefin,alkanes,aldehydes,esters and other volatile compounds,and the number and content of components in frying methods were higher than those in other processing groups.The electronic nose and principal component analysis showed that,compared with raw fish,the volatiles of fish was closer between steaming and microwave, and fried one had a greater effect on the volatiles. The results of sensory evaluation showed that the fish smell in four treatments all had a certain fishy and grassy taste, but the fried one was mainly manifested in burnt and greasy taste. In addition, the special volatile compounds such as trans, trans-2,4-decenal, 2-furanaldehyde and 2-amyl furan produced during frying give the smell of roast meat, which could cover the off-odor such as fishy and grassy. In summary, the volatiles of Ctenopharyngodon idella were mainly aldehydes and esters, and compared with raw fish, frying had the greatest impact on the volatile components, which could better reduce the fishy off-flavor, the results would provide a theoretical basis for the development of deep processing technology for Ctenopharyngodon idella meat.