Comparison of the effects of different processing methods on fish aroma compounds
學生姓名:
林純玉
指導教授:
方銘志
學期:
110上
摘 要:
Tuna and red mullet are popular and high economic value. Their flavor derived by heat treatment or microbial action results in the formation of volatile compounds through Maillard reaction, Strecker degradation and lipid oxidation. Most of the current studies were limitedon the changes of volatile compounds in different fish species before and after heat treatment. The effect of different processing methods on volatile compounds in fish meat had rarely been investigated. Therefore, the aim of this report was to compare the differences in the aroma among raw fish and fish cooked by different processing methods.The results showed that histidine, lysine, inosinic acid, tartaric acid and succinic acid were the key nonvolatile compounds of fish flavor. For the volatile compounds in fish, the results showed that decanal was the most important key aroma in raw fish, providing the herbal aroma note. After cooking, compounds such as 1-octen-3-ol, 2-ethylfuran and 2-Methyl-3-furanthiol
were the key arome compounds, and among them, 1-octen-3-ol which provides mushroom flavor, was the most important aroma of cooked fish. Compared the flavor intensity of processing, baking obtained more intense flavor than steaming.
were the key arome compounds, and among them, 1-octen-3-ol which provides mushroom flavor, was the most important aroma of cooked fish. Compared the flavor intensity of processing, baking obtained more intense flavor than steaming.
摘要.pdf