紫蘇脫腥液對黃顙魚脫腥和魚湯風(fēng)味的影響

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中圖分類號：TS202.3 文獻(xiàn)標(biāo)志碼：A 文章編號：1000-9973（2025）05-0121-08

DOI：10.3969/j.issn.1000-9973.2025.05.017

Effect of Perilla frutescens Deodorization Solution on Deodorization of Pelteobagrus fulvidraco and Flavor of Fish Soup

GUAN Li1，WEI Wen-zhi2，CHEN Wen-zhuo1，YU Dan-dan1，CAO Hui1 * （1.College of Tourism and Cuisine， Yangzhou University， Yangzhou 225127， China； 2. Collge of Animal Science and Technology，Yangzhou University，Yangzhou 225Ool，China）

Abstract： The formula of deodorization solution of Pelteobagrus fuluidraco is optimized，and the effect of deodorization solution on volatile substances in fishand fish soupis discussed.Perilla frutescens，scallion and ginger are used as the raw materials to deodorize Pelteobagrus fulvidraco. With the comprehensive score of fishy smell value and thiobarbituric acid reactive substances （TBARS） value as the response values， theformula of deodorization solution is optimized by response surface test，and the change of volatile substances in fish and fish soup before and after deodorization is explored by HS-SPME-GC-MS. The results show that the optimal formula of deodorization solution is 2.00% Perilla frutescens juice， 1.50% scallion juice and 1.60% ginger juice. At this time，the comprehensive score is the lowest and the acceptability of fish ishigher.After Pelteobagrus fuluidraco is treated with deodorization solution，perilla ketone with the characteristic aroma of spices appears，and the types and content of volatile substances increase after making soup.After deodorization，the content of fishy swell substances such as hexanal，nonaldehyde，octanal and tridecylic aldehyde in the soup decreases，while the types and content of alcohols，ketones and terpenes increases，giving the fish soup delicious and fragrant aroma and improving the overallflavor coordination of fish soup.

Key Words： Pelteobagrus fulvidraco；deodorization; fish soup；volatile substances； HS-SPME-GC-MS

魚類因低脂、營養(yǎng)豐富而廣受大眾喜愛，是攝入優(yōu)質(zhì)蛋白的良好渠道，但氧化三甲胺分解和脂肪酸氧化會產(chǎn)生魚腥味，一直以來都是降低其食用品質(zhì)的關(guān)鍵[1]。（剩余10041字）