采用顶空固相微萃取-气相色谱-质谱(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)联合电子鼻技术研究普通和真空包装镜鲤鱼肉在-2 ℃贮藏过程中挥发性成分的变化。结果表明,电子鼻主成分分析显示样品间响应值存在显著差异,风味明显改变。采用HS-SPME-GC-MS共检测出98种化合物,主要为醛类、醇类和烃类化合物。经普通包装方式处理后,醛类物质相对含量呈现上升趋势;醇类物质相对含量先上升后下降;烷烃类物质相对含量逐渐下降;酯类、其他物质相对含量上下波动。真空包装组检出的醛类、醇类物质相对含量均明显低于普通包装组,己醛、1-己醇等使鱼体呈腥味的物质大幅降低,酸类物质在贮藏后期所占比重相对增加。感官评定和微生物检测结果表明真空包装可延缓菌落总数的增加和感官品质的下降。综上说明真空包装处理在一定程度上可以有效降低鱼体腥味及不良挥发性物质的产生。
Headspace solid phase microextraction followed by gas chromatography-mass spectrometry as well as electronic nose were used in the analysis of air and vaccum packaged Mirror carp to study the changes of volatile components during storage at -2 ℃. Principal component analysis of electronic nose showed significant differences of response indexes among samples, but no obvious change in flavor . A total of 98 volatile compounds were identified by HS-SPME-GC-MS, mainly composed of aldehydes, alcohols and hydrocarbon compounds. In air packaged product, the relative content of aldehydes showed an increasing trend, and the relative content of alcohols increased first and then decreased. The relative content of alkanes decreased gradually, and the relative contents of esters and the other volatiles fluctuated irregularly. In the vacuum packaged group, the relative contents of aldehydes and alcohols were significantly less than in the air packaged group, the contents of fishy odorants components of hexanal and 1-hexyl alcohol decreased significantly, and the proportion of acid increased in the later storage period. The results of sensory assessment and microbiological test showed that the treatment of vacuum packaging could delay the increase of total viable counts and the reduction of sensory quality. In summary, vacuum packaging reduced fishy smell and the other bad smell volatile compounds to a certain degree.
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