紫苏脱腥液对黄颡鱼脱腥和鱼汤风味的影响

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中图分类号：TS202.3 文献标志码：A 文章编号：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

鱼类因低脂、营养丰富而广受大众喜爱，是摄入优质蛋白的良好渠道，但氧化三甲胺分解和脂肪酸氧化会产生鱼腥味，一直以来都是降低其食用品质的关键[1]。（剩余10041字）