蔥姜蒜-料酒復(fù)配對(duì)鮐魚脫工藝的研究及風(fēng)味分析

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中圖分類號(hào)：TS201.1 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）07-0022-09

DOI：10.3969/j.issn.1000-9973.2025.07.004

Study on Deodorization Process of Mackerel by Combination of Onion，Ginger， Garlic and Cooking Wine and Flavor Analysis

XIN Yi1 ，WANG Yuan-yuan1，HUANG Xu-hui1，2.3，4， QI Li-bo1，2，3，4，F(xiàn)U Bao-shang1，2，3，4* （1.School of Food Science and Technology，Dalian Polytechnic University，Dalian 116034，China;2.State Key Laboratory of Marine Food Processing and Safety Control， Dalian 116034，China;3.National Engineering Research Center of Seafood，Dalian 116O34，China； 4. Collaborative Innovation Center for Key Technology of Seafood Deep Processing Co-constructed by Liaoning Province and Ministry of Education，Dalian 1l6o34，China）

Abstract： The deodorization process of mackerel is optimized by single factor test and response surface test，and the volatile substances of mackerel before and after deodorization are analyzed by gas chromatographyion mobility spectroscopy （GC-IMS）.Differentiation and diffrential analysis are conducted by orthogonal partial least squares discriminant analysis （OPLS-DA），so as to study the effect of combination of onion， ginger，garlic and cooking wine on the deodorization effect of mackerel. The results show that when the solid-liquid ratio is 1：3 ， the soaking time is 70min ， and the ginger concentration is 4.2% ，the TBA value and sensory fishy smell value are the lowest. There are 8l volatile substances detected and identified byGC-IMS，including 13 aldehydes，24alcohols，11 ketones，17esters，8alkenes and8other kindsof substances.Among them，linalool，myrcene （M），myrcene （D），1-octen-3-one（M），1-octen-3-one（D）， 2-butanone，heptanal （M），heptanal（D），nonanal，hexanal （M），hexanal（D）， n octanal，dimethyl disulfide，butyraldehyde，2-methylbutanal are the substances with relative odor activity value（ROAV） greater than 1. Among volatile substances with ROAV>1 ，the substances with variable importance in projection（VIP） greater than 1 include dimethyl disulfide，hexanal and butyraldehyde. The interaction among these three substances plays an important role in the flavor of mackerel after deodorization.

Key words：deodorization；volatile substance；gas chromatography-ion mobility spectrometry；orthogonal partial least squares discriminant analysis；odor activity value

蔥、姜、蒜作為我國傳統(tǒng)調(diào)味料及藥食同源食物，由于其具有強(qiáng)烈的芳香氣味，常用于肉制品、魚類的脫腥處理。（剩余8456字）