Changes in volatile components of grass carp muscle during crisping process
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摘要: 为了探讨草鱼脆化过程中肌肉挥发性成分的变化,采用固相微萃取（SPME）和气相色谱-质谱（GC-MS）联用技术,对草鱼脆化过程不同时期的肌肉挥发性成分进行分析。结果显示:共鉴定出挥发性成分61种,在草鱼脆化过程中,醇类和其他类物质相对含量在20 d时增加,之后呈下降趋势。在脆化养殖的40 d前,烃类物质相对含量在增加,而醛酮类物质含量在减少,但其相对含量仍较高;而40 d后,前者相对含量大幅减少,100 d时含量极低,而后者相对含量大幅增加,100 d时含量极高。在整个脆化过程中,醛酮类物质对草鱼肉风味起到主要作用,普通草鱼中相对含量较高的是壬醛和2,3-辛二酮,分别为18.18%和32.12%。到了脆化末期,壬醛和2,3-辛二酮的相对含量分别减少至5.45%和12.71%,而己醛达到65.52%。此外,其他类物质阈值较高或含量较少,对其风味影响较小。Abstract: To study the changes in volatile components of grass carp muscle during crisping process,samples were acquired and measured periodically by solid phase micro- extraction( SPME) and gas chromatography- mass spectrometry( GC- MS),a total of 61 volatile components were identified.The results showed that relative content of alcohols and other kinds increased at crisped breeding 20 d,and then decreased during the crisping process of grass carp. Before crisped breeding 40 d,the relative content of alkanes increased,whereas aldoketones decreased,but the relative content was still higher.After 40 d,the relative content of the former decreased greatly and remained in a very low level at 100 d,whereas the later increased greatly and remained in a very high level at100 d.Aldoketones were the major effects to the flavor of grass carp muscle,the higher contents of nonanal and 2,3- Octanedione were 18.18% and 32.12% in common grass carp,respectively.By the end of crispness,the contents of those decreased to 5.45% and 12.71%,respectively,while the content of hexanal was 65.52%. Besides,other kinds of volatile components were considered lower effect on flavor due to their high odor thresholds or low contents.
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