Citation: | HUO Yuming, ZHOU Jing, ZHANG Huadan, et al. Volatile Flavor Compounds Analysis in Lateolabrax japonicus Fish Floss Fried with Three Vegetable Oils Based on GC-IMS[J]. Science and Technology of Food Industry, 2022, 43(13): 267−275. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100096. |
[1] |
CAI L, WU X, LI X, et al. Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage[J]. LWT-Food Science and Technology,2014,59(1):122−129. doi: 10.1016/j.lwt.2014.04.062
|
[2] |
LIU F, HUANG H, LIN W, et al. Effects of temperature on the denaturation and aggregation of (Lateolabrax japonicus) myosin from Seabass surimi[J]. Journal of Food Processing and Preservation,2021,45(5):e15417.
|
[3] |
吴燕燕, 李冰, 朱小静, 等. 养殖海水和淡水鲈鱼的营养组成比较分析[J]. 食品工业科技,2016,37(20):348−352. [WU Y Y, LI B, ZHU X J, et al. Comparison of nutrient composition of cultured sea bass and cultured fresh-water bass, Lateolabrax japonicas and Micropterus salmoides[J]. Science and Technology of Food Industry,2016,37(20):348−352.
WU Y Y, LI B, ZHU X J, et al. Comparison of nutrient composition of cultured sea bass and cultured fresh-water bass, Lateolabrax japonicas and Micropterus salmoides[J]. Science and Technology of Food Industry, 2016, 37(20): 348-352.
|
[4] |
李金星, 吴燕燕, 王悦齐, 等. 响应面法优化海鲈鱼小片的品质改良工艺技术[J]. 上海海洋大学学报,2021:1−14. [LI J X, WU Y Y, WANG Y Q, et al. Response surface methodology to optimize the quality improvement technology of Lateolabrax japonicassmall slices[J]. Journal of Shanghai Ocean University,2021:1−14.
LI J X, WU Y Y, WANG Y Q, et al. Response surface methodology to optimize the quality improvement technology of Lateolabrax japonicassmall slices[J]. Journal of Shanghai Ocean University, 2021: 1-14.
|
[5] |
农业农村部渔业渔政管理局. 《2021中国渔业统计年鉴》[M]. 北京: 中国农业出版社, 2021.
Fishery and Fishery Administration of the Ministry of Agriculture and Rural Affairs. "China Fishery Statistics Yearbook"[M]. China Agriculture Press, 2021.
|
[6] |
王玮琼, 熊光权, 鉏晓艳. 响应面法优化鲈鱼鱼松加工工艺[J]. 湖北农业科学,2017,56(4):716−721. [WANG W Q, XIONG G Q, CHU X Y. Optimization of processing techniques by response surface for Micropterus salmoides dried fish floss[J]. Hubei Agricultural Sciences,2017,56(4):716−721.
WANG W Q, XIONG G Q, CHU X Y. Optimization of processing techniques by response surface for Micropterus salmoides dried fish floss[J]. Huibei Agricultural Sciences, 2017, 56(4): 716-721.
|
[7] |
林亚楠, 王海星, 阳丽红, 等. 磷脂茶多酚复合物的制备及其对淡水鱼松的抗氧化作用[J]. 中国食品学报,2020,20(1):205−211. [LI Y N, WANG H X, YANG L H, et al. Preparation of phospholipid tea polyphenol complex and its antioxidant effect on fresh-water fish floss[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(1):205−211.
LI Y N, WANG H X, YANG L H, et al. Preparation of phospholipid tea polyphenol complex and its antioxidant effect on fresh-water fish floss[J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20(1): 205-211.
|
[8] |
符兵, 王绥涛, 李培佳, 等. 鱼类肌肉品质影响因素的研究进展[J]. 广东饲料,2021,30(5):41−45. [FU B, WANG S T, LI P J, et al. Research progress of the influencing factors of fish muscle quality[J]. Guangdong Feed,2021,30(5):41−45. doi: 10.3969/j.issn.1005-8613.2021.05.011
FU B, WANG S T, LI P J, et al. Research progress of the influencing factors of fish muscle quality[J]. Guangdong Feed, 2021, 30(5): 41-45. doi: 10.3969/j.issn.1005-8613.2021.05.011
|
[9] |
肖新生, 周旭, 蒋黎艳. 植物油加工工艺对风味物质影响的研究进展[J]. 中国油脂,2021,46(9):51−56. [XIAO X S, ZHOU X, JIANG L Y. Progress on influence of vegetable oil processing technology on flavor compounds[J]. China Oils and Fats,2021,46(9):51−56.
XIAO X S, ZHOU X, JIANG L Y. Progress on influence of vegetable oil processing technology on flavor compounds[J]. China Oils and Fats, 2021, 46(9): 51-56.
|
[10] |
刘兴义, 夏文云, 盖圣美, 等. 肉松品质研究进展[J]. 食品安全质量检测学报,2020,11(16):5547−5553. [LIU X Y, XIA W Y, GAI S M, et al. Research progress on quality of dried meat floss[J]. Journal of Food Safety & Quality,2020,11(16):5547−5553.
LIU X Y, XIA W Y, GAI S M, et al. Research progress on quality of dried meat floss[J]. Journal of Food Safety & Quality, 2020, 11(16): 5547-5553.
|
[11] |
ZHANG Q, LIU C, SUN Z, et al. Authentication of edible vegetable oils adulterated with used frying oil by fourier transform infrared spectroscopy[J]. Food Chem,2012,132(3):1607−1613. doi: 10.1016/j.foodchem.2011.11.129
|
[12] |
LIEDTKEB S, SEIFERTA L, AHLMANNA N, et al. Coupling laser desorption with gas chromatography and ion mobility spectrometry for improved olive oil characterisation[J]. Food Chemistry,2018,255:323−331. doi: 10.1016/j.foodchem.2018.01.193
|
[13] |
陈辉, 戚建良, 李玉华, 等. 利用GC-MS指纹图谱技术快速检测掺伪大豆油的橄榄油[J]. 粮油加工(电子版),2014(9):46−47. [CHEN H, QI J L, LI Y H, et al. Rapid detection of aduteratied olive oil by GC-MS fingerprint analysis[J]. Cereals and Oils Processing (Electronic Version),2014(9):46−47.
CHEN H, QI J L, LI Y H, et al. Rapid detection of aduteratied olive oil by GC-MS fingerprint analysis[J]. Cereals and Oils Processing (Electronic Version) , 2014(9): 46-47.
|
[14] |
林亚楠. 膳食纤维纳米乳覆膜鱼松的研制及货架期研究[D]. 杭州: 浙江工商大学, 2019.
LIN Y N. Development and shelf life study of nanoemulsion coated fish floss with dietary fiber[D]. Hangzhou: Zhejiang Gongshang University, 2019.
|
[15] |
张静, OOI Cheng Keat, 牛跃庭, 等. 棕榈油在油酥肉松中的应用研究[J]. 食品与发酵科技,2014,50(5):49−53. [ZHANG J, OOI C K, NIU Y T, et al. Study on the application of the palm oil in the meat floss[J]. Food and Fermentation Technology,2014,50(5):49−53.
ZHANG J, OOI C K, NIU Y T, et al. Study on the application of the palm oil in the meat floss[J]. Food and Fermentation Technology, 2014, 50(5): 49-53.
|
[16] |
林华坚, 张梓豪, 孟江, 等. 干姜及其炮制品色差值与活性成分含量的相关性研究[J]. 中国药房,2020,31(10):1197−1202. [LIN H J, ZHANG Z H, MENG J, et al. Correlation study of color difference values and active constituent contents in crude and processed Zingiber officinale[J]. China Pharmacy,2020,31(10):1197−1202. doi: 10.6039/j.issn.1001-0408.2020.10.08
LIN H J, ZHANG Z H, MENG J, et al. Correlation study of color difference values and active constituent contents in crude and processed Zingiber officinale[J]. China Pharmacy, 2020, 31(10): 1197-1202. doi: 10.6039/j.issn.1001-0408.2020.10.08
|
[17] |
刘素君, 任炳旭, 杨会军, 等. 4种食用油煎炒过程中品质变化研究[J]. 中国油脂,2018,43(10):26−31. [LIU S J, REN B X, YANG H J, et al. Quality change of four kinds of edible oils during pan-and stir-frying processes[J]. China Oils and Fats,2018,43(10):26−31. doi: 10.3969/j.issn.1003-7969.2018.10.006
LIU S J, REN B X, YANG H J, et al. Quality change of four kinds of edible oils during pan-and stir-frying processes[J]. China Oils and Fats, 2018, 43(10): 26-31. doi: 10.3969/j.issn.1003-7969.2018.10.006
|
[18] |
章海风, 李辉, 周晓燕, 等. 三种食用油在鸡排煎制中的品质变化[J]. 扬州大学烹饪学报,2013,30(1):27−30. [ZHANG H F, LI H, ZHOU X Y, et al. Quality change of three cooking oils in chicken chops[J]. Culinary Science Journal of Yangzhou University,2013,30(1):27−30.
ZHANG H F, LI H, ZHOU X Y, et al. Quality change of three cooking oils in chicken chops[J]. Culinary Science Journal of Yangzhou University, 2013, 30(1): 27-30.
|
[19] |
陈军明, 陆唯哲, 张汁. 无糖肉松的加工工艺[J]. 肉类工业,2014(1):7−8. [CHEN J M, LU W Z, ZHANG Z. Processing technology of sugar-free pork floss[J]. Meat Industry,2014(1):7−8. doi: 10.3969/j.issn.1008-5467.2014.01.003
CHEN J M, LU W Z, ZHANG Z. Processing technology of sugar-free pork floss[J]. Meat Industry, 2014(1): 7-8. doi: 10.3969/j.issn.1008-5467.2014.01.003
|
[20] |
康雪梅, 李桂华, 刘斌, 等. 葵花籽油在油条煎炸过程中的品质变化研究[J]. 粮油食品科技,2014,22(5):25−28. [KANG X M, LI G Y, LIU B, et al. Changes in the quality of sunflower oil during frying dough sticks[J]. Science and Technology of Cereals, Oils and Foods,2014,22(5):25−28. doi: 10.3969/j.issn.1007-7561.2014.05.007
KANG X M, LI G Y, LIU B, et al. Changes in the quality of sunflower oil during frying dough sticks[J]. Science and Technology of Cereals, Oils and Foods, 2014, 22(5): 25-28. doi: 10.3969/j.issn.1007-7561.2014.05.007
|
[21] |
孙达锋, 胡小松, 张沙沙. 电子鼻结合气相-离子迁移谱联用技术分析兰茂牛肝菌气调贮藏期间挥发性风味物质的变化[J]. 食品工业科技,2021,42(21):111−117. [SUN D F, HU X S, ZHANG S S. Changes in volatile compounds of Lanmaoa asiatica during controlled atmosphere storage using electronic nose combined with gas chromatography-ion mobility spectroscopy[J]. Science and Technology of Food Industry,2021,42(21):111−117.
SUN D F, HU X S, ZHANG S S. Changes in volatile compounds of Lanmaoa asiatica during controlled atmosphere storage using electronic nose combined with Gas Chromatography-Ion Mobility Spectroscopy[J]. Science and Technology of Food Industry, 2021, 42(21): 111-117.
|
[22] |
LI H, LIU J, WANG Z, et al. Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS[J]. International Journal of Food Engineering,2021,17(7):507−516. doi: 10.1515/ijfe-2020-0246
|
[23] |
金文刚, 别玲玲, 裴金金, 等. 基于GC-IMS技术分析炖煮过程中大鲵头汤挥发性风味物质[J]. 食品工业科技,2021,42(19):307−313. [JIN W G, BIE L L, PEI J J, et al. Volatile flavor compounds of giant salamander (Andrias davidianus) head soup during stewing based on GC-IMS technology[J]. Science and Technology of Food Industry,2021,42(19):307−313.
JIN W G, BIE L L, PEI J J, et al. Volatile flavor compounds of giant salamander (Andrias davidianus) head soup during stewing based on GC-IMS technology[J]. Science and Technology of Food Industry, 2021, 42(19): 307-313.
|
[24] |
杨晓芳, 焦茹媛, 朱新梦, 等. 抗生素发酵制药工程中异味的特征与关键污染物识别[J]. 环境工程学报,2020,14(8):2020−2029. [YANG X F, JIAO R Y, ZHU X M, et al. Profiling and identification of fermentation odorants from industrial production of antibiotics[J]. Chinese Journal of Environmental Engineering,2020,14(8):2020−2029. doi: 10.12030/j.cjee.202005121
YANG X F, JIAO R Y, ZHU X M, et al. Profiling and identification of fermentation odorants from industrial production of antibiotics[J]. Chinese Journal of Environmental Engineering, 2020, 14(8): 2020-2029. doi: 10.12030/j.cjee.202005121
|
[25] |
林良静, 蔡惠钿, 包涵, 等. 潮汕特色佛手香黄的特征挥发性风味成分分析[J]. 现代食品科技,2021,37(7):238−249. [LIN L J, CAI H D, BAO H, et al. Analysis of the characteristic volatile flavor components of preserved Lao-xiang-huang of Chaozhou[J]. Modern Food Science and Technology,2021,37(7):238−249.
LIN L J, CAI H D, BAO H, et al. Analysis of the characteristic volatile flavor components of preserved Lao-xiang-huang of Chaozhou[J]. Modern Food Science and Technology, 2021, 37(7): 238-249.
|
[26] |
陈瑶, 朱凯悦, 张玉莹, 等. 基于气相-离子迁移谱分析不同品种鱼子酱挥发性成分差异[J]. 食品与发酵工业,2021,47(24):1−9. [CHEN Y, ZHU K Y, ZHANG Y Y, et al. Analysis of volatile components in various caviars based on gas chromatography-ion mobility spectroscopy[J]. Food and Fermentation Industries,2021,47(24):1−9.
CHEN Y, ZHU K Y, ZHANG Y Y, et al. Analysis of volatile components in various caviars based on Gas Chromatography-Ion Mobility Spectroscopy[J]. Food and Fermentation Industries, 2021, 47(24): 1-9.
|
[27] |
WANG F, GAO Y, WANG H, et al. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS)[J]. Meat Science,2021,175:108449. doi: 10.1016/j.meatsci.2021.108449
|
[28] |
ZOU J, XU M, ZOU Y, et al. Chemical compositions and sensory characteristics of pork rib and silkie chicken soups prepared by various cooking techniques[J]. Food Chemistry,2021,345:128755. doi: 10.1016/j.foodchem.2020.128755
|
[29] |
虞舟. 一种墨鱼仔制品的脱腥方法: 中国, 202010266347. 6[P]. 2020-08-18.
YU Z. A method for removing fishy smell from cuttlefish roe product: China, 202010266347. 6[P]. 2020-08-18.
|
[30] |
金文刚, 赵萍, 金晶, 等. 基于气相-离子迁移色谱分析大鲵不同可食部位挥发性成分指纹差异[J]. 食品科学,2021,43(2):1−11. [JIN W G, ZHAO P, JIN J, et al. Volatile component fingerprint analysis of giant salamander (Andrias davidiauns) from different edible parts based on gas chromatography-ion mobility spectroscopy[J]. Food Science,2021,43(2):1−11. doi: 10.7506/spkx1002-6630-20200116-198
JIN W G, ZHAO P, JIN J, et al. Volatile component fingerprint analysis of giant salamander (Andrias davidiauns) from different edible parts based on Gas Chromatography-Ion Mobility Spectroscopy[J]. Food Science, 2021, 43(2): 1-11. doi: 10.7506/spkx1002-6630-20200116-198
|
[31] |
GE S, CHEN Y, DING S, et al. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)[J]. Journal of the Science of Food and Agriculture,2020,100(7):3087−3098. doi: 10.1002/jsfa.10341
|
[32] |
金文刚, 陈小华, 耿敬章, 等. 基于气相-离子迁移谱分析不同产地“汉中仙毫”气味指纹差异[J]. 食品与发酵工业,2021,47(5):231−237. [JIN W G, CHEN X H, GENG J Z, et al. Analysis of “HanzhongXianhao”odor finger-prints from different places based on GC-IMS[J]. Food and Fermentation Industries,2021,47(5):231−237.
JIN W G, CHEN X H, GENG J Z, et al. Analysis of “HanzhongXianhao”odor finger-prints from different places based on GC-IMS[J]. Food and Fermentation Industries, 2021, 47(5): 231-237.
|
[33] |
ZHAN H, HAYAT K, CUI P, et al. Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis[J]. LWT-Food Science and Technology,2020,118:108786. doi: 10.1016/j.lwt.2019.108786
|
[34] |
XU N, YE J, LI L, et al. Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis[J]. Food Bioscience,2021,43:101326. doi: 10.1016/j.fbio.2021.101326
|
[35] |
周晨曦, 郑福平, 孙宝国. 离子迁移谱技术在食品风味分析中的应用研究进展[J]. 食品工业科技,2019,40(18):309−318. [ZHOU C X, ZHENG F P, SUN B G. Research progress on the application of ion mobility spectrometry (IMS) in food flavor analysis[J]. Science and Technology of Food Industry,2019,40(18):309−318.
ZHOU C X, ZHENG F P, SUN B G. Research progress on the application of Ion Mobility Spectrometry (IMS) in food flavor analysis[J]. Science and Technology of Food Industry, 2019, 40(18): 309-318.
|
[36] |
于亚辉, 陈沁雯, 李晓婷, 等. 基于HS-SPME-GC-MS和PCA的不同萃取头对鸡肉香精香气成分萃取效果比较[J]. 食品研究与开发,2021,42(1):159−165. [YU Y H, CHEN Q W, LI X T, et al. Comparison of the extraction effect of chicken flavors by different extraction heads based on HS-SPME-GC-MS and PCA[J]. Food Research and Development,2021,42(1):159−165.
YU Y H, CHEN Q W, LI X T, et al. Comparison of the extraction effect of chicken flavors by different extraction heads based on HS-SPME-GC-MS and PCA[J]. Food Research and Development, 2021, 42(1): 159-165.
|
[37] |
YANG Y, WANG B, FU Y, et al. HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu[J]. Food chemistry,2021,346:128880. doi: 10.1016/j.foodchem.2020.128880
|
[38] |
厉玉婷, 于艳艳, 杨振东, 等. 基于方差分析研究4种食用植物油煎炸过程品质变化规律[J]. 中国油脂,2021:1−9. [LI Y T, YU Y Y, YANG Z D, et al. Research on quality changes of 4 kinds of edible vegetable oil during frying based on analysis of variance[J]. China Oils and Fats,2021:1−9.
LI Y T, YU Y Y, YANG Z D, et al. Research on quality changes of 4 kinds of edible vegetable oil during frying based on analysis of variance[J]. China Oils and Fats, 2021: 1-9.
|
1. |
孙冰玉,郭汝杞,刘琳琳,黄雨洋,吕铭守,高远,朱秀清. 高压均质对大豆蛋白乳液性质影响的研究进展. 食品工业科技. 2023(01): 465-474 .
![]() | |
2. |
王金鸽,蔡勇建,刘俊梅,赵强忠. 均质联合酶解对大豆蛋白纳米颗粒结构与功能特性的影响. 食品工业科技. 2023(13): 85-93 .
![]() |