【摘要】 优化养殖大黄鱼(Pseudosciaena crocea)的脱腥工艺,以期为脱腥生产工艺提供科学依据。采用模糊感官评定法对养殖大黄鱼的脱腥工艺进行优化,并运用气质联用技术(GC-MS)对脱腥前后的挥发性物质进行分析。结果显示,养殖大黄鱼的最佳脱腥工艺为2%姜葱汁、去腥时间1 h、料液比1∶2;脱腥处理后样品中风味物质总数从脱腥前的58种降至45种;己醛和(E,Z)2,4-庚二烯醛等关键性腥味物质的含量有所减少,新增了莰烯、姜烯、水芹烯及金合欢烯等姜所特有的风味物质。研究表明,养殖大黄鱼经姜葱汁脱腥处理后,腥味大大降低,姜葱汁是一种有效的脱腥剂。更多还原

【Abstract】 In order to provide a scientific basis for the deodorization of cultured large yellow croaker( Pseudosciaena crocea),the deodorization technology of cultured large yellow croaker was investigated. The existing deodorization technology has been optimized through fuzzy comprehensive evaluation method and the volatile compounds of the raw and the deodorized large yellow croaker have been investigated through gas chromatography-mass spectrometry. The results show that the optimum deodorization method is to use 2%-concentration ginger juice,with the reaction time being 1 h and the material-to-liquid ratio 1: 2. After deodorization,the total number of volatile compounds in the large yellow croaker has reduced from 58 to 45, with the key fishy odor compounds such as hexanal and( E,Z)-2,4-heptadienal decreased while the gingertypical odor compounds being added,such as Comphene,( 5R)-2-methyl-5-[( 2S)-6-methylhept-5-en-2-yl] cyclohexa-1,3-diene,Α-phellandrene and 1,3,6,10-dodecatetraene,3,7,11-trimethyl-,( Z,E)-. These suggest that the ginger juice deodorization technique could remove the volatile compounds which contribute to the fishy smell of cultured large yellow croaker.更多还原