蒸烤大刺鳅工艺优化及其风味品质Optimization of Processing Technology and Analysis of Flavor Quality for Steam-roasted Mastacembelus aculeatus
赖铭勇,陈宇涵,薛凌展,黄柳婷,陈度煌,吴妹英,梁鹏
摘要(Abstract)：
【目的】建立蒸烤大刺鳅（Mastacembelus aculeatus）最佳加工工艺并探究加工前后挥发性风味物质的变化。【方法】以大刺鳅为原料，利用单因素实验考察蒸制时间（3、4、5、6、7 min）、烤制时间（2、3、4、5、6 min）和烤制温度（170、180、190、200、210℃）对其感官评分、色差、失重率、水分含量和质构特性的影响，进一步采用响应面法结合主成分分析法优化并得到蒸烤大刺鳅最佳工艺条件，在此基础上利用固相微萃取-气相色谱-质谱联用仪（SPMEGC-MS）对蒸烤大刺鳅的挥发性风味物质进行鉴定。【结果与结论】蒸烤大刺鳅最佳工艺条件为：蒸制时间4.5 min、烤制时间3.5 min、烤制温度190℃，在此条件下感官评分92.15分、弹性0.99、硬度4 321.24 g、咀嚼性2 014.03、黄度值24.64，规范化综合得分为0.99，与模型预测值基本一致。生肉与成品中共鉴定出97种挥发性风味物质，成品中醇类、萜烯类物质含量远高于生肉，苯乙醇、芳樟醇、香叶醇、反式-橙花叔醇、香茅醇、α-松油醇、桉叶油醇、苯乙烯、α-蒎烯、月桂烯、壬醛、己醛、甲基壬基甲酮、丁香酚和乙苯为蒸烤大刺鳅成品的关键挥发性风味物质。
关键词(KeyWords)： 大刺鳅;蒸制;烤制;工艺优化;品质;挥发性风味物质
基金项目(Foundation): 2023年度福建省海洋服务与渔业高质量发展专项资金（FJHY-YYKJ-2023-2-8）;; 2022年度福建省海洋服务与渔业高质量发展专项资金（FJHY-YYKJGG-2022-2-1,FJHY-YYKJGG-2022-2-2）
作者(Author): 赖铭勇,陈宇涵,薛凌展,黄柳婷,陈度煌,吴妹英,梁鹏
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