National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2019 Jul 15;286:241-249. doi: 10.1016/j.foodchem.2019.01.211. Epub 2019 Feb 10.
This study aimed to determine the changes in the flavor profile during different operating units when making cold-smoked Spanish mackerel. Sensory evaluation and instrumental analysis of tenderness were applied to optimize the processing parameters. For the overall odor perception, distinct odor among fresh and processed samples could be distinguished using electronic nose (e-Nose). Purge-and-trap (P&T) extraction combined with gas chromatography-mass spectrometry (GC-MS) was used to identify volatile compounds. Alcohols were the major volatiles in Spanish mackerel over the whole processing, while 2-butanol was found in the highest concentration. Curing was an effective way to remove fishy odor. Drying decreased the concentration of volatiles, especially sulfur compounds. Odor formation in cold-smoked mackerel could be divided into four steps (curing, drying, cold smoking and heating) as a result of partial least squares discriminant analysis (PLS-DA).
本研究旨在确定制作冷熏西班牙马鲛鱼时不同操作单元的风味特征变化。采用感官评价和嫩度仪器分析对加工参数进行优化。对于整体气味感知，可以使用电子鼻（e-Nose）区分新鲜和加工样品之间的明显气味。顶空固相微萃取（P&T）结合气相色谱-质谱联用（GC-MS）用于鉴定挥发性化合物。在整个加工过程中，醇类是西班牙马鲛鱼中的主要挥发性物质，而 2-丁醇的浓度最高。腌制是去除腥味的有效方法。干燥降低了挥发性物质的浓度，特别是含硫化合物。通过偏最小二乘判别分析（PLS-DA），冷熏马鲛鱼的气味形成可以分为四个步骤（腌制、干燥、冷熏和加热）。
