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Updated: Jan 15, 2026

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Preparation of High-Quality Fermented Fish Product
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在整个干燥过程中,片的挥发性风味化合物和质量属性的变化
Jun Li1, Huan Xiang2,3, Shuxian Hao2,3
1Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Foods (Basel, Switzerland)
|October 16, 2025
概括
优化即食鱼片涉及特定的加工步骤. ,漂白,预冷和真空冷干燥增强了风味和质量,这对于自热鱼类产品至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 准备好吃的自我加热的鱼类产品越来越受欢迎.
- 确保加工的鱼片的高质量需要了解加工影响.
- 脂质氧化和蛋白质降解是关键的质量指标.
研究的目的:
- 调查加工阶段对食用准备的鱼片质量的影响.
- 为了确定自加热的鱼片的最佳加工参数.
- 在加工过程中分析挥发性化合物和风味特征.
主要方法:
- 气相色谱-离子运动谱法 (GC-IMS) 用于挥发性化合物分析.
- 对脂质氧化,蛋白质降解,pH和TBA度的分析.
- 感官评估和主要组件分析 (PCA) 用于质量评估.
主要成果:
- 加工增加了脂质氧化,蛋白质降解,pH和TBA度.
- GC-IMS确定了56种挥发性化合物,在白化和再水化过程中发生了显著变化.
- 最佳的处理包括盐分,漂白,预冷和真空冷干燥,从而产生出色的感官特征.
结论:
- 具体的加工步骤显著改变了鱼片的质量和挥发性.
- 确定了最佳的加工方法,增强了味道,香气,颜色和质地.
- 这项研究为开发高质量的即食鱼和其他方便的鱼类产品提供了框架.
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