摘要
研究来自法国两个不同饲养环境的silurus(Silurusglanis)鱼的风味,对于熟鱼肉进行感官鉴评。通过流体萃取物的风味特征对其进行风味评价。比较了两种收集方法。两种养殖条件对熟鱼肉的风味有影响。在室外不进行换水饲养两年对比于在室内活水饲养一年发现鱼肉中干草味、青草味和热牛奶味较强,霉味、煮鸡蛋味和煮白菜味较弱。用铁氟龙容器收集风味物质提取物,比用玻璃长颈瓶收集风味描述更强,显示了流体萃取法与熟鱼风味分析的相关性。
The odour of silurus （Silurus glanis）coming from two types of rearing environment developed in France was studied.Odour sensory analysis was performed on cooked fillets of silurus. The odour representativeness of extracts obtained by dynamic headspace was assessed. Two methods of extract collection were compared,Rearing environment had an effect on the odour of cooked filles of silurus,Silurus reared in outdoor ponds for 2years with no renewal of water had a stronger odour of hay,cut grass and hot mile and a weaker odour of moudly,hardboiled egg and cooked cabbage than silurus reared in indoor concrete ponds for 1 year with renewed geothermal water.Odour extracts collected with the Teflon bag method were more representative of the odour of cooked fillets of silurus than those collected with odour of cooked fillets of silurus.
出处
《肉类研究》
2006年第6期12-17,共6页
Meat Research
关键词
淡水鱼
silurus鱼
感官鉴评
风味描述
流体萃取
freshwater fish
silurus
sensory analysis
odour extract representativeness
dynamic headspace
