畜禽肉和鱼肉对南极磷虾凝胶制品挥发性风味成分的影响

摘要

The volatile flavor compounds in Antarctic krill gel product and Antarctic krill gels contain meat (chicken,pig,beef) or fish (white croaker,bighead fish)were extracted and identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry.The key odor compounds were identified by the odor activity value (OAV) combined with odor threshold.The results indicated the concentration of volatile flavor substances in Antarctic krill gel product was only 421.32 μg/100g.According to the OAV,eleven key odor compounds were identified.When chicken,pork,beef,white croaker or bighead fish was added in the gel products,the concentration of volatile flavor compounds were significantly increase to 1 378.51,1 026.73,2 291.20,1 192.37,1 199.93 μg/100 g,and 20,18,23,15,16 kinds of key odor compounds were identified from these products,respectively.Therefore,to a certain extent,addition meat and fish can improve the volatile flavor quality of the gel products.Besides these,the addition of chicken and beef to gel products was superior than pork on the volatile flavor quality,and white croaker was better than bighead fish.%利用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术分析南极磷虾凝胶制品和分别添加畜禽肉(鸡肉、猪肉、牛肉)、鱼肉(白姑鱼、鳙鱼)后南极磷虾凝胶制品挥发性风味成分,结合感觉阈值,利用气味活度法(OAV)确定特征风味物质.研究结果表明:南极磷虾凝胶制品中挥发性风味物质浓度仅为421.32μg/100 g,共确定11种特征风味物质;而添加畜禽肉和鱼肉的制品中挥发性风味物质浓度明显增加,分别为1 378.51、1 026.73、2 291.20、1 192.37、1 199.93μg/100 g,且特征风味物质分别为20、18、23、15、16种.因此磷虾制品中添加畜禽肉和鱼肉能一定程度提高制品的挥发性风味品质,且添加鸡肉和牛肉的制品其挥发性风味品质优于添加猪肉的制品,添加白姑鱼的制品其挥发性风味品质优于添加鳙鱼的制品.