食品与发酵工业 >

2021 , Vol. 47 >Issue 6: 176 - 183

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025543

生产与科研应用

迷迭香提取物对白鲢鱼肉腥味的影响及其脱腥条件优化

  • 黄丕苗 ,
  • 王智荣 ,
  • 陈湑慧 ,
  • 杨兵 ,
  • 施月 ,
  • 阚建全
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(中匈食品科学联合研究中心,重庆,400715)
    3(农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆,400715)
硕士研究生(阚建全教授为通讯作者,E-mail:kanjianquan@163.com)

收稿日期: 2020-09-01

  修回日期: 2020-09-22

  网络出版日期: 2021-04-15

基金资助

重庆市现代山地特色高效农业调味品产业技术体系创新团队建设计划项目(2017[7]号)

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Effect of rosemary extract on the fishy odour of silver carp and the optimization of deodorizing conditions

  • HUANG Pimiao ,
  • WANG Zhirong ,
  • CHEN Xuhui ,
  • YANG Bing ,
  • SHI Yue ,
  • KAN Jianquan
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China)
    3(Laboratory of Quality & Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China)

Received date: 2020-09-01

  Revised date: 2020-09-22

  Online published: 2021-04-15

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摘要

选用迷迭香提取物对白鲢鱼肉进行浸泡脱腥处理,以硫代巴比妥酸(thiobarbituric acid,TBA)值、三甲胺(trimethylamine,TMA)值和感官腥味值作为评价指标,在单因素试验的基础上运用响应面模型优化脱腥条件,通过顶空固相微萃取-气相色谱-质谱联用技术评价脱腥前后鱼肉挥发性成分的变化。结果表明,最优脱腥条件为迷迭香提取物浸泡液质量浓度1.7 g/L,料液比1∶3.40(g∶mL),浸泡时间41 min,在此条件下脱腥后,TBA值为(0.35±0.02) mg MDA/kg(MDA:丙二醛,malondialdehyde),TMA值为(1.55±0.06) mg/kg,腥味值为1.81±0.07,验证结果与优化结果之间的误差均小于1.00%。此外,白鲢鱼肉脱腥前后分别检测出24种和14种挥发性成分,挥发性成分含量均显著降低。脱腥后,对腥味贡献较大的己醛和1-辛烯-3-醇含量分别下降了100%和79.97%,同时庚醛、辛醛、壬醛和癸醛的含量分别下降了100%、70.37%、51.43%和42.11%,这一结果与TBA值、TMA值和腥味值的评价结果一致。因此,迷迭香提取物在脱除白鲢鱼肉腥味和改善白鲢加工产品的风味方面具有良好的应用前景。

关键词： 白鲢; 迷迭香提取物; 脱腥; 顶空固相微萃取-气相色谱-质谱联用法; 挥发性成分

本文引用格式

黄丕苗 , 王智荣 , 陈湑慧 , 杨兵 , 施月 , 阚建全 . 迷迭香提取物对白鲢鱼肉腥味的影响及其脱腥条件优化[J]. 食品与发酵工业, 2021 , 47(6) : 176 -183 . DOI: 10.13995/j.cnki.11-1802/ts.025543

Abstract

Rosemary extract was used to soak and deodorize fishy odour of silver carp. Thiobarbituric acid (TBA) value, trimethylamine (TMA) value and sensory evaluation score were used for the evaluation. Based on single factor test, response surface model was used to optimize deodorization conditions. The volatile compounds of silver carp before and after deodorization was evaluated by headspace solid-phase microextraction and gas chromatography-mass spectrometry. The results showed that rosemary extract solution concentration and the material-liquid ratio were 0.17% and 1∶3.40(g∶mL)respectively with the soaking for 41 min. After deodorizing under above conditions, TBA value, TMA value and the sensory evaluation score were (0.35±0.02) mg MDA/kg, (1.55±0.06) mg/kg and 1.81±0.07 respectively. The error between the verification results and the optimization results was less than 1.00%. In addition, 24 and 14 volatile compounds were identified in silver carp before and after deodorization. It was found that the content of volatile compounds was significantly reduced. After deodorization, the contents of hexanal and 1-octen-3-ol, which contributed more to the fishy odour, decreased by 100% and 79.97%, respectively. Besides, the decreasing rate of heptanal, octanal, nonanal and decanal were 100% and 70.37%, 51.43% and 42.11%, respectively. The volatile compound's results were consistent with those of TBA value, TMA value and sensory evaluation score. Therefore, rosemary extract has good application prospects in deodorizing the fishy odor of silver carp and improving the flavor of processed silver carp products.

Key words： silver carp; rosemary extract; deodorization; headspace solid phase microextraction and gas chromatography-mass spectrometry; volatile compounds

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