传统咸干鲅鱼自然风干过程风味物质变化

为探究传统水产加工制品咸干鲅鱼(Scomberomorus niphonius)的风味形成规律,对咸干鲅鱼自然风干不同阶段的水分含量、肌肉硬度值、游离氨基酸、呈味核苷酸以及挥发性成分进行了测定.结果表明,鲅鱼自然风干过程中水分含量逐渐减少,肌肉硬度值增大,逐渐形成肉质柔韧、富有嚼劲的特有口感.游离氨基酸总量在风干前期显...

Changes in flavor substances of traditional dried-salted Spanish mackerel during natural air-drying process

In order to investigate the flavor formation mechnism of the traditional processed aquatic products,the natural dried-salted Spanish mackerels(Scomberomorus niphonius)were selected to analyze moisture content,muscle hardness value,free amino acids,flavor nucleotides and volatile components.The results showed that the moisture content of Spanish mackerel gradually decreased and the muscle hardness value increased during the natural air-drying process,and then the unique mouthfeel of flexible and chewy meat formed gradually.The total amount of free amino acids significantly decreased during the earlier stage of drying,and then increased in the latter period of drying.The main flavor nucleotide was 5’-guanosine monophosphate(GMP),which increased from 53.35 mg/100g to 162.12 mg/100g during air-drying.The equivalent umami concentration(EUC)of fresh shrimp was 9.59 g MSG/100g,and it increased to 11.41 g MSG/100g after 12 days air-drying.The electronic nose analysis results showed that the aroma of dried-salted Spanish mackerel changed significantly during air-drying.The volatile components in the fresh fish were relatively less,while the types and contents of volatile components increased significantly during the air-drying process,among which esters,alcohols and aldehydes were dominant components,such as ethyl acetate,butyl acetate,3-methyl-1-butanol,2-methylbutanol,etc.These volatile compounds contributed to the rich flavor characteristic of dried-salted Spanish mackerel.The results of this study can provide a reference for the quality control of dried-salted Spanish mackerel.