摘要
以氨态氮、多肽的含量及感官评定值为指标,结合风味物质分析,分别研究了添加大蒜粉、VC和柠檬酸对草鱼内脏蛋白质调味基料风味的影响。结果表明,VC、大蒜粉和柠檬酸均能促进风味化合物的形成,大蒜粉最适添加量为0.1%,检测到22种香味活性化合物;VC最适添加量为0.2%,检测到25种香味活性化合物;柠檬酸最适添加量为1.5%,检测到23种香味活性化合物。
The effect of garlic powder,Vc and citric acid on the grass carp visceral protein seasoning flavor were studied,the content of ammonia nitrogen,peptide and sensory evaluation as measurement indexes. The results showed that garlic powder,Vc and citric acid could promote the formation of aroma compounds. 22 kinds of aroma active compounds were detected when garlic powder optimum adding amount was 0.1%. 25 kinds of aroma active compounds were detected when Vc optimum adding amount was 0.2%. 23 kinds of fragrance active compounds were detected when citric optimum adding amount was 1.5%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第8期119-124,共6页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31101236)
北京市自然科学基金面上项目(6132004)
北京市科技新星计划项目(Z131102000413005)
关键词
草鱼内脏
大蒜粉
VC
柠檬酸
风味物质
grass carp viscera
garlic powder
Vc
citric acid
flavor compounds
作者简介
丛艳君（1978-），女，博士，副教授，研究方向：蛋白质化学与工程。
