即食鱼糜脆片腥味物质的脱除方法研究-《中国调味品》

文章信息/Info

摘要:: 本研究旨在筛选出高效、简便的脱腥剂，用于脱除即食鱼糜脆片的腥味。分别考察了纯牛奶、铁观音茶叶、海藻糖和纯姜粉对即食鱼糜脆片的脱腥效果，以腥味成分为指标，采用电子鼻，联合顶空固相微萃取和气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）对不同脱腥剂处理的即食鱼糜脆片进行腥味成分鉴定，同时对脆片进行感官评定。结果表明：使用3‰姜粉、7‰海藻糖复配的脱腥剂可使鱼糜中正己醛等主要腥味物质从34.03 %下降至5.33 %，提升即食鱼糜脆片的风味和口感。本研究结果对提升即食鱼糜脆片的品质，改良即食鱼糜脆片工艺具有重要意义。

Abstract:: The purpose of this study is to screen out the effective and simple deodorant for removing the fishy taste of ready-to-eat surimi chips. In this study, deodorizing effects of pure milk, tieguanyin tea, trehalose and ginger powder on surimi chips, ginger powder and trehalose were evaluated. The screening results showed ginger powder and trehalose could effectively lower the odor of surimi chips. Furthermore, the electronic nose headspace solid-phase microextraction and the gas chromatography - mass spectrometry (GC-MS) were applied to detect the volatile substances of crisp surimi chips after the deodorization; while sensory evaluation was carried out to analyze crisp surimi chips upon different deodorization treatment. Results showed that the unpleasant odoriferous substances are the main cause of the differences in sensory evaluation among the treatment groups. The combination of 3 ‰ ginger powder and 7 ‰ trehalose could effectively reduce the hexanal contents from 34.03 % to 5.33 %, without affecting the original flavor and texture of surimi chips. Taken together, the results of this study are of great significance for improving the quality of ready-to-eat surimi chips and improving the technology of ready-to-eat surimi chips.