| This paper took rainbow trout as the object of study,compared the fish flavor compounds of rainbow trout from different habitats,investigated the effects of different slaughter methods on the fish flavor compounds of rainbow trout,and developed a kind of recreational high calcium food by using rainbow trout bones.1.Comparison of fish flavor substances in rainbow trout from different habitats.Basic nutrients,ATP association,free amino acid,other flavor water-soluble components and volatile compounds in dorsal an belly meat of rainbow trout from Beijing,Xinjiang and Qinghai province,were determined by High performance liquid chromatography(HPLC),electronic nose,Headspace-Solid phase microextraction-Gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that the content of AMP,IMP and FAA in rainbow trout fish in three habitats was significantly different,And all of them are expressed as Xinjiang>Beijing>Qinghai,the rusult of electronic nose showed that the aroma of rainbow trout in Beijing was similar to Xinjiang,but was obviously different from that in Qinghai region.Most of the volatile compounds in rainbow trout fish detected by GC-MS were Carbonyls compoundsand aldehydes,there was no significant difference in the relative contents of carbonyls compounds and aldehydes of rainbow trout in Beijing and Xinjiang region,the relative content of carbonyls compounds of rainbow trout in Qinghai region was significantly higher than that in Beijing and xinjiang,nevertheless,relative of alcohol was significantly lower than the other two regions.2.Effects of different slaughter methods on the volatile compounds of rainbow trout meat.Rainbow trout were killed by four methods,namely knocking on head,gill removal,cryogenic temperature and asphyxial death.ATP-related substances,free amino acids and other water-soluble and volatile components in dorsal and tail meat were analyzed and indentified by electronic tongue,high performance liquid chromatograph,automatic amino acid analyzer,electronic nose,integrated material adsorption and extraction-gas chromatography-mass spectrometer.The results showed that different slaughter methods have obvious effect on the taste substance of rainbow trout.Among the four methods of death,the total amount of nucleotide compounds was the highest in gill removal death,followed by death by cryogenic temperature,the lowest levels are asphyxial death.And the contents of nucleotide compounds in dorsal and tail meat were different.The total free amino acids t were thelowest in asphyxial death rainbow trout meat,while the total free amino acids in the others slaughter methods were the same.The percentage of sweet amino acids in rainbow trout decreased in the order of gill removal,cryogenic temperature and asphyxial death.The difference of odor components between cryogenic temperature and asphyxial death is the maximum.The results of GC-MS analysis demonstrated that there were 43,51,40 and 59 volatile compounds in dorsal meat of rainbow trout by four slaughter methods,and 44,50,40 and 58 volatile compounds were detected in tail meat respectively.It mainly consists of aldehydes,ketones,alcohols,hydrocarbons and aromatic compounds.To sum up,quick death is good for maintaining the good taste of fish;The cryogenic temperature death which has the least stress response had the least effect on the volatile components of rainbow trout,and the best flavor of fish,and the worst flavor of air killed rainbow trout.The effect of lethal method on the flavor of tail meat of rainbow trout was greater than that of back meat.Rainbow trout have the worst flavor in asphyxial death;The effect of slaughter method on the flavor of tail meat of rainbow trout was greater than that of dorsal meat.3.Snack food study on rainbow trout fishbone.Fishbone softening,decongesting,ripening and flavoring were carried out simultaneously in a pressure cooker on the basis of traditional technology.After repeated experiments,the optimal process parameters are as follows:fishbone softening: water vinegar volume ratio 20:1,cooking time 60 min;Fishbone drying,temperature control at 90? baking 2h;Fried fishbone: temperature control at 170 ?,fried 3min.The product produced by the above processing process has a unique taste,crispy and delicious,and a short production cycle.Snack food of fishbone is suitable for all kinds of calcium supplements. |
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