冰温真空干燥海鳗鱼片的鲜度与挥发性成分的对比研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.3 冰温真空干燥海鳗鱼片的鲜度和挥发性成分 的对比研究 陈青云，万金庆，齐自元，施文正，汪之和 （上海海洋大学食品学院，上海 201306） 摘要：本实验以海鳗鱼片为研究对象，采用高效液相色谱仪和气质联用仪，研究了冰温真空干燥海鳗鱼片的鲜度和挥发性成分 的变化，同时与真空冷冻干燥、热风干燥做了实验比较。结果表明：冰温真空干燥鱼片与鲜样相比，鲜度变化不大；挥发性成分含量 有所降低；酸价即脂肪氧化程度增加。冰温真空干燥样品和真空冷冻干燥样品的K 值分别为 2.28%和 2.04% ，两者差异性不显著，而 热风干燥样品的K 值最高为 26.64%。同时冰温干燥样品中IMP 含量也明显的高于另外两种干燥样品。海鳗肌肉中对风味起主要作用 的是羰基化合物和醇类，经过干燥之后冰温真空干燥样品中共检测出 11 种羰基化合物，占总挥发性成分的 38.18%，与新鲜样相比含 量有所降低。脂肪酸价方面，新鲜样品、冰温真空干燥样品、真空冷冻干燥样品、热风干燥样品的酸价依次为 1.22、1.74、3.60、4.33。 关键词：冰温真空干燥、真空冷冻干燥、热风干燥、K 值、挥发性成分、酸价 文章篇号：1673-9078(2014)3-210-215 Freshness and Volatile Compounds of Muraenesox cinereus Fillet with Ice-temperature Vacuum Drying CHEN Qing-yun, WAN Jin-qing, QI Zi-yuan, SHI Wen-zheng, WANG Zhi-he (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract: The changes on freshness and volatile compounds of Muraenesox cinereus fillet with ice-temperature vacuum drying were detected by high performance liquid chromatograph and gas chromatograph-mass spectrometer, meanwhile, vacuum freeze drying and hot air drying were used as comparison. The results showed that there was no significant change in K value of ice-temperature vacuum drying sample compared with the fresh sample. Volatile compounds content was reduced and acid value, namely fat oxidation degree was increased. K values of ice-temperature vacuum drying sample and vacuum freeze drying sample were 2.28% and 2.04%, respectively, with less significant difference. While the highest K value of hot air drying sample was up to 26.64%, Meanwhile IMP content in ice-temperature vacuum drying sample was obvious higher than the other two drying samples. C