V_C、大蒜粉和柠檬酸对草鱼内脏调味基料风味的改善

Improvement the flavor of grass carp visceral seasoning by VC,garlic powder and citric acid

摘要: 以氨态氮、多肽的含量及感官评定值为指标,结合风味物质分析,分别研究了添加大蒜粉、VC和柠檬酸对草鱼内脏蛋白质调味基料风味的影响。结果表明,VC、大蒜粉和柠檬酸均能促进风味化合物的形成,大蒜粉最适添加量为0.1%,检测到22种香味活性化合物;VC最适添加量为0.2%,检测到25种香味活性化合物;柠檬酸最适添加量为1.5%,检测到23种香味活性化合物。

Abstract: The effect of garlic powder,VCand citric acid on the grass carp visceral protein seasoning flavor were studied,the content of ammonia nitrogen,peptide and sensory evaluation as measurement indexes. The results showed that garlic powder,VCand citric acid could promote the formation of aroma compounds. 22 kinds of aroma active compounds were detected when garlic powder optimum adding amount was 0.1%. 25 kinds of aroma active compounds were detected when VCoptimum adding amount was 0.2%. 23 kinds of fragrance active compounds were detected when citric optimum adding amount was 1.5%.