超高压处理对草鱼鱼肉风味物质的影响

以草鱼为原料，研究了不同超高压（0.1、100、200、300、400、500 MPa，保压10 min）条件处理后草鱼鱼肉的呈味核苷酸类物质、游离氨基酸以及挥发性物质的含量变化。结果表明：100、400和500 MPa压力处理后草鱼鱼肉的AMP含量显著增加（p<0.05），200和300 MPa处理后则显著减少，100和300 MPa条件下IMP含量得到显著增加，而200、400和500 MPa条件下显著减少；不同压力条件对游离氨基酸的影响不一，100、300和400 MPa处理对草鱼鱼肉的游离氨基酸含量影响较小，而200和500 MPa压力则使得游离氨基酸总量显著减少；六组样品中分别检测到32、31、35、41、44和40种挥发性物质，其中以醛酮类和醇类为主，超高压处理后醇类的相对含量显著减少，醛酮类的相对含量则显著增加，并且200 MPa及以上的压力条件下醛酮类物质的种类也有所增加。
Grass carp was used as the raw material in this study to investigate the changes in the content of flavor nucleotides, free amino acids, and volatile compounds after treatment at various pressures (0.1, 100, 200, 300, 400, and 500 MPa for 10 min). The results showed that the content of adenosine monophosphate (AMP) in grass carp treated at 100, 400, or 500 MPa was increased significantly (p < 0.05), and decreased significantly after treatment at 200 or 300 MPa. Meanwhile, the content of inosine monophosphate (IMP) in the samples treated at 100 or 300 MPa was markedly improved, and was significantly reduced after the treatment at 200, 400, or 500 MPa. The effects of different pressures on free amino acids varied; treatment at 100, 300, and 400 MPa had a relatively small impact on the free amino acid content of grass carp, and the total free amino acid content of the samples treated at 200 or 500 MPa was decreased significantly. Among the six groups of samples, 32, 31, 35, 41, 44, and 40 types of volatile compounds were detected, respectively, and aldehydes, ketones and alcohols were the main compounds present. After ultra-high pressure (UHP) treatment, the relative content of alcohols was reduced, while the aldehyde and ketone content was increased significantly. Additionally, the number of aldehydes and ketones was increased when pressure exceeded 200 MPa.