木糖輔助腌制對(duì)熱處理魚片風(fēng)味特性的影響

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Abstract：Toinvestigate the effctof xylose-asisted saltingonthecolorand flavorqualities ofsteamedandbaked mackerel fillts，thecolor，taste，odorand volatile flavor compounds of mackerelfillets withdifferent salting treatments were determinedusingacolorimeter，anelectronictongue，anelectronicnoseandheadspacegaschromatography-ionmobility spectrometry （HS-GC-IMS）.Compared with thecontrol group，xylose-asisted saltingresulted in the generationof more odorantcompounds.Atotalof36volatileflavor compounds were identified insteamed andbakedmackerel samples，and thesamplesundergoingxylose-assistedsaltingwerefound tocontain increased levelsofalcohols，aldehydesandketones， furans，amongother volatiles.Therelativecontentsof-methylbutyraldehyde，3-methyl-2-butenaland1-penten-3-olwere higher nsteamedandbaked filets.Xylose-asstedsaltingpromotedtheMaillardreaction，causingdecreasedbrightnessand darkercolor.The electronic tongue results showed thatthe majortaste characteristics wereumami and sweetnessRelative tothecontrol group，xylose-assistedsaltingresulted inthe most pronouncedchanges inthesweetnessof mackerelfilets and significantly improvedrichnessTheresultsofthisstudyprovidea theoreticalbasis formackerelprocesingand product development.

Keywords： mackerel; xylose; salting;Maillard reaction; flavor characteristics

DOI：10.7506/rlyj1001-8123-20241228-350

中圖分類號(hào)：TS254.5 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1001-8123（2025）09-0054-08 引文格式：

王大軍，張淑敏，姜昕，等.木糖輔助腌制對(duì)熱處理鮐魚片風(fēng)味特性的影響[J].肉類研究，2025，39（9）：54-61. DOI：10.7506/rlyj1001-8123-20241228-350. http：//www.rlyj.net.cn

WANG Dajun， ZHANG Shumin， JIANG Xin，et al.Effect of xylose-assisted salting on the flavor characteristics of thermallyprocessedmackerelfllts[J].MeatResearch，025，9（9）：54-61.（inChinesewithEnglishbstract）DO107506/ rlyj1001-8123-20241228-350. http：//www.rlyj.net.cn

鮐魚（Scomberjaponicus）隸屬于硬骨魚綱、鱸形目、鯖科，是一種重要的遠(yuǎn)洋暖水性中上層經(jīng)濟(jì)魚類，主要分布于東海、黃海、日本海及西北太平洋海域。（剩余14444字）