不同烤制时间对沙丁鱼片风味及品质的影响

为探讨烤制时间对沙丁鱼片风味及品质的影响,以沙丁鱼为研究对象,研究经不同烤制时间处理的沙丁鱼片的色泽、质构特性及挥发性成分的变化。采用电子鼻和顶空固相微萃取—气质联用技术分析沙丁鱼片在不同烤制时间过程中挥发性成分的变化。结果表明,随着烤制时间的延长,沙丁鱼肉的硬度、咀嚼度均有提高,弹性下降;电子鼻能够较好区分不同烤制时间得到的沙丁鱼片制品的风味。主成分分析显示各个样品间差异明显,电子鼻区分度良好;采用气—质联用技术分析表明,180°C条件下沙丁鱼块在不同烤制时间(0、1、2、3、4 min)下的挥发性成分发生明显变化,主要挥发性物质有醇、醛、酮、酸、酯、烃、芳香族和含氮化合物等。不同烤制时间下,样品中检出的挥发性化合物种类分别为43、47、47、54和46种;酸类、酯类、烃类及芳香族类等化合物的相对含量呈先上升后下降趋势;而醇类、醛类、酮类等化合物的相对含量呈先下降后上升趋势;烤制的同时产生了大量的吡嗪类、吡咯类、噻唑类等呈香化合物,这些杂环化合物对烤制沙丁鱼片的风味具有重要贡献。

Effects of different roasting time periods on character and flavor in sardine slices

In order to discuss the effects of different roasting time periods on character and flavor in sardine slices, the color, texture and the variations of volatile components in sardine slices at different roasting time periods were measured. The volatile aroma compounds in sardine slices at different roasting time periods were analyzed by electronic nose and headspace solid-phase microextraction was coupled with gas chromatography-mass spectrometry (GC-MS). The results revealed that with the increase of roasting, hardness, chewiness of sardine slices significantly increased, while springiness decreased during roasting. Electronic nose could discriminate the flavor characteristics of sardine slices at different roasting. Principal component analyses (PCA) showed that the apparent differences among samples roasted with different time periods could be well discriminated by electronic nose. The analyses of GC-MS showed that the volatile components of sardine slices at different roasting time changed obviously, the main volatile substances were alcohol, ester, aldehyde, ketone, acid, hydrocarbon, aromatic, nitrogen compounds, etc. With the increase of roasting time, 43, 47, 47, 54, 46 kinds of volatile compounds were detected respectively, and the content of acids, esters, hydrocarbons, aromatic showed a trend of decline after an initial rising, while the content of alcohols, aldehydes, ketones showed a trend of rising after an initial decline. At the same time, pyrazine, pyrrole, thiazole and other aroma compounds were produced, which made a significant contribution to aroma of roasted sardine slices.