食品与发酵工业 >

2023 , Vol. 49 >Issue 24: 241 - 250

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034713

分析与检测

基于顶空-气相色谱-离子迁移谱分析蒸制过程中草鱼肉挥发性成分的变化

  • 方心如 ,
  • 肖乃勇 ,
  • 郭全友 ,
  • 施文正
展开
  • 1(上海海洋大学 食品学院,上海,201306)
    2(中国水产科学研究院东海水产研究所,上海,200090)
    3(国家淡水水产品加工技术研发分中心(上海),上海,201306)
第一作者:硕士研究生(施文正教授为通信作者,E-mail:wzshi@shou.edu.cn)

收稿日期: 2022-12-26

  修回日期: 2023-01-16

  网络出版日期: 2024-01-17

基金资助

国家重点研发计划(2018YFD0901003)

收起

Identification of changes in volatile compounds in grass carp during steaming by headspace-gas chromatography-ion mobility spectrometry

  • FANG Xinru ,
  • XIAO Naiyong ,
  • GUO Quanyou ,
  • SHI Wenzheng
Expand
  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)
    3(National Freshwater Aquatic Products Processing Technology Research and Development Center (Shanghai), Shanghai 201306, China)

Received date: 2022-12-26

  Revised date: 2023-01-16

  Online published: 2024-01-17

Fold

摘要

为提高蒸制草鱼的风味品质,通过顶空-气相色谱-离子迁移谱(headspace-gas chromatography-ion mobility spectroscopy, HS-GC-IMS)结合主成分分析(principal component analysis, PCA)及感官评定研究了草鱼白肉和红肉在蒸制过程中挥发性成分的变化。在鱼肉中共鉴定出40种化合物,其中白肉(34种)和红肉(37种)共有的挥发性化合物有30种,主要是醛类、醇类、酮类和酯类。蒸制处理会促进鱼肉中挥发性化合物(异丁醛、戊醛、己醛、庚醛、2-乙基己醇和2-戊酮)的形成;蒸制后,红肉中挥发性成分的数量和相对含量都高于白肉。PCA结果表明,在蒸制过程中,红肉的风味变化较白肉更为丰富。在蒸制时间到达9 min时,鱼肉整体的风味趋于稳定,鱼肉中的挥发性成分可以代表熟草鱼肉的风味。感官评定的结果也显示,蒸制9 min的草鱼肉具有较好的风味和整体可接受度。综上,HS-GC-IMS和PCA的组合可以较好地描述不同蒸制时间的草鱼白肉和红肉挥发性化合物的变化,并为确定草鱼适宜的蒸制时间提供依据。

关键词： 草鱼; 蒸制; 气相色谱-离子迁移色谱; 白肉; 红肉; 挥发性成分

本文引用格式

方心如 , 肖乃勇 , 郭全友 , 施文正 . 基于顶空-气相色谱-离子迁移谱分析蒸制过程中草鱼肉挥发性成分的变化[J]. 食品与发酵工业, 2023 , 49(24) : 241 -250 . DOI: 10.13995/j.cnki.11-1802/ts.034713

Abstract

To improve the flavor quality of steamed grass carp, changes of volatile components in white meat and red meat of grass carp during steaming were investigated by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA) and sensory evaluation. A total of 40 compounds were identified, including 34 compounds in white meat and 37 compounds in red meat, and 30 volatile components were identified in white meat and red meat, mainly aldehydes, alcohols, ketones, and esters. Steaming treatment promoted the formation of volatile compounds (2-methylpropanal, pentanal, hexanal, heptanal, 2-ethyl-1-hexanol, and 2-pentanone) in grass carp. The amount and relative content of volatile components were higher in red meat than in white meat after steaming. The PCA results showed that the flavor changes were richer in red meat than in white meat. The overall flavor of grass carp stabilized and the volatile components in the fish could represent the flavor of cooked fish meat when the steaming time reached 9 min. The results of the sensory evaluation also showed that the grass carp meat steamed for 9 min had better flavor and overall acceptability. It was concluded that the combination of HS-GC-IMS and PCA could better describe the changes of volatile compounds in white meat and red meat of grass carp at different steaming times, and provided a basis for determining the appropriate steaming time for grass carp.

Key words： grass carp; steaming; gas chromatography-ion mobility spectrometry; white meat; red meat; volatile compounds

参考文献

[1] 杨晶. 贮藏期间草鱼肌肉降解与风味变化关联研究[D].长沙:长沙理工大学, 2015.
YANG J.Association studies between muscle degradation and flavor variation of grass carp during storage[D].Changsha:Changsha University of Science & Technology, 2015.
[2] HAN G, ZHANG L, LI Q X, et al.Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky[J].Meat Science, 2020, 162:108030.
[3] 刘奇. 鲟鱼腥味物质特征及其与脂肪酸氧化的关系研究[D].青岛:中国海洋大学, 2013.
LIU Q.Study on the off-flavor compounds character of sturgeon and their relationship with lipid oxidation[D].Qingdao:Ocean University of China, 2013.
[4] 康翠翠, 施文正, 方林, 等.不同冻结方式对草鱼肉挥发性成分的影响[J].食品科学, 2018, 39(14):229-235.
KANG C C, SHI W Z, FANG L, et al.Effects of different freezing methods on the volatile components of grass carp meat[J].Food Science, 2018, 39(14):229-235.
[5] 刁玉段, 张晶晶, 史珊珊, 等.致死方式对草鱼肉挥发性成分和脂肪氧合酶活性的影响[J].食品科学, 2016, 37(18):64-70.
DIAO Y D, ZHANG J J, SHI S S, et al.Effect of different slaughter methods on volatile compounds and lipoxygenase activity of grass carp meat[J].Food Science, 2016, 37(18):64-70.
[6] WANG H L, CHEN X X, ZHANG J J, et al.Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon idella)[J].Journal of Food Measurement and Characterization, 2020, 14(1):584-596.
[7] ZHANG J J, WU D, LIU D H, et al.Effect of cooking styles on the lipid oxidation and fatty acid composition of grass carp (Ctenopharyngodon idella) fillet[J].Journal of Food Biochemistry, 2013, 37(2):212-219.
[8] CAVANNA D, ZANARDI S, DALL′ASTA C, et al.Ion mobility spectrometry coupled to gas chromatography:A rapid tool to assess eggs freshness[J].Food Chemistry, 2019, 271:691-696.
[9] YAO W S, CAI Y X, LIU D Y, et al.Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)[J].Food Chemistry, 2022, 370:130989.
[10] LENG P, HU H W, CUI A H, et al.HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage[J].LWT-Food Science & Technology, 2021, 149:111963.
[11] DENG S Y, LIU Y H, HUANG F, et al.Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time[J].Food Chemistry, 2021, 357:129765.
[12] YANG Y, WANG B, FU Y, et al.HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu[J].Food Chemistry, 2021, 346:128880.
[13] 刘安齐, 郭全友, 杨絮, 等.香糟大黄鱼混菌发酵工艺及物质成分变化研究[J].食品与发酵科技, 2022, 58(4):46-51;79.
LIU A Q, GUO Q Y, YANG X, et al.Study on the fermentation process of mixed bacteria and the change of material composition of aromatic lees large yellow croaker[J].Food and Fermentation Science & Technology, 2022, 58(4):46-51;79.
[14] 钟明慧, 徐新星, 刘康, 等.不同蒸制时间下鲟鱼背部肉的滋味特征差异分析[J].食品工业科技, 2021, 42(14):55-60.
ZHONG M H, XU X X, LIU K, et al.Difference analysis on the taste characteristics of sturgeon under different steaming time[J].Science and Technology of Food Industry, 2021, 42(14):55-60.
[15] 邵晨. 船上加工处理对南极磷虾保藏的初步研究[D].上海:上海海洋大学, 2022.
SHAO C.Preliminary study on preservation of Antarctic krill by shipboard processing[D].Shanghai:Shanghai Ocean University, 2022.
[16] 李锐, 孙祖莉, 李来好, 等.不同热加工方式对罗非鱼片食用品质的影响[J].食品与发酵工业, 2020, 46(14):127-135.
LI R, SUN Z L, LI L H, et al.Effects of different thermal processing methods on edible quality of tilapia fillets[J].Food and Fermentation Industries, 2020, 46(14):127-135.
[17] 雷乙, 陈竟豪, 涂金金, 等.鱼肉加工过程特征气味物质变化研究进展[J].食品研究与开发, 2020, 41(15):201-210.
LEI Y,CHEN J H,TU J J,et al.Research progress on changes of characteristic odor substances in fish processing[J].Food Research and Development, 2020, 41(15):201-210.
[18] 尹一鸣, 徐永霞, 张朝敏, 等.水产品贮藏期间风味劣变机理的研究进展[J].食品与发酵工业, 2020, 46(14):269-274.
YIN Y M, XU Y X, ZHANG C M, et al.The progress on flavor deterioration mechanism of aquatic products during storage[J].Food and Fermentation Industries, 2020, 46(14):269-274.
[19] 刘登勇, 赵志南, 吴金城, 等.基于SPME-GC-MS分析熏制材料对熏鸡腿挥发性风味物质的影响[J].食品科学, 2019, 40(24):220-227.
LIU D Y, ZHAO Z N, WU J C, et al.Effects of different smoking materials on volatile fiavor compounds in smoked chicken thighs[J].Food Science, 2019, 40(24):220-227.
[20] SHA K, LANG Y M, SUN B Z, et al.Changes in lipid oxidation, fatty acid profile and volatile compounds of traditional Kazakh dry-cured beef during processing and storage[J].Journal of Food Processing and Preservation, 2017, 41(4):e13059.
[21] 周蕾. 气相色谱-质谱联用分析冷藏-二次加热过程后猪肉中挥发性物质变化[J].食品科技, 2021, 46(6):256-262.
ZHOU L.Changes of volatile compounds in cooked pork during refrigerating and reheating as analyzed by GC-MS[J].Food Science and Technology, 2021, 46(6):256-262.
[22] VILAR E G, O′SULLIVAN M G, KERRY J P, et al.Volatile organic compounds in beef and pork by gas chromatography-mass spectrometry:A review[J].Separation Science Plus, 2022, 5(9):482-512.
[23] ESTÉVEZ M, MORCUENDE D, VENTANAS S, et al.Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS[J].Journal of Agricultural and Food Chemistry, 2003, 51(11):3429-3435.
[24] LIU J B, LIU M Y, HE C C, et al.Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide[J].LWT-Food Science & Technology, 2015, 64(1):316-325.
[25] SHI Y N, LI X, HUANG A X.A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham[J].Meat Science, 2019, 158:107904.
[26] 刘夏磊, 刘芯如, 王雨恬, 等.鲈鱼干加工过程中热处理及内源酶对风味形成的影响[J].食品科学, 2022, 43(8):220-226.
LIU X L, LIU X R, WANG Y T, et al.Effects of heat treatment and endogenous enzymes on flavor formation during the processing of dried sea bass[J].Food Science, 2022, 43(8):220-226.
[27] GIRARD B, DURANCE T.Headspace volatiles of sockeye and pink salmon as affected by retort process[J].Journal of Food Science, 2000, 65(1):34-39.
[28] 崔方超, 李婷婷, 杨兵, 等.电子鼻结合GC-MS分析草鱼脱腥前后风味变化[J].食品科学, 2014, 35(20):126-130.
CUI F C, LI T T, YANG B, et al.Flavor compounds of fresh and deodorized grass carps as determined by electronic nose combined with GC-MS[J].Food Science, 2014, 35(20):126-130.
[29] 方林. 草鱼滋味物质及品质变化的影响因素研究[D].上海:上海海洋大学, 2018.
FANG L.Study on taste components and quality variation of grass carp meat[D].Shanghai:Shanghai Ocean University, 2018.
[30] 张慢. 清炖型肉汤的风味形成机制及电炖锅烹饪程序优化[D].无锡:江南大学, 2019.
ZHANG M.Flavor formation mechanism of braised meat soup and optimization of electrical stewpot cooking process[D].Wuxi:Jiangnan University, 2019.
[31] PAVLIDIS D E, MALLOUCHOS A, ERCOLINI D, et al.A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis[J].Meat Science, 2019, 151:43-53.
[32] 丁丽丽, 吴燕燕, 李来好, 等.咸带鱼加工过程挥发性风味成分的变化[J].食品科学, 2011, 32(24):208-212.
DING L L, WU Y Y, LI L H, et al.Changes of volatile flavor compounds during salted hairtail(Trichiurus haumela) processing[J].Food Science, 2011, 32(24):208-212.
[33] CANO-GARCÍA L, RIVERA-JIMÉNEZ S, BELLOCH C, et al.Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains[J].Food Chemistry, 2014, 151:364-373.
[34] 冯媛, 赵洪雷, 曲诗瑶, 等.海鲶鱼汤烹制过程中风味特性的变化[J].食品科学, 2020, 41(8):202-207.
FENG Y, ZHAO H L, QU S Y, et al.Changes in flavor characteristics of sea catfish broth during cooking process[J].Food Science, 2020, 41(8):202-207.
[35] 钱琴莲, 李晔, 王求娟, 等.基于GC-MS和电子鼻技术的金枪鱼胰脏酶解气味解析[J].食品科学, 2016, 37(8):121-126.
QIAN Q L, LI Y, WANG Q J, et al.Analysis of volatile flavor compounds of tuna pancreatic protein hydrolysates produced by different proteases[J].Food Science, 2016, 37(8):121-126.
[36] LÓPEZ-PÉREZ O, PICON A, NUÑEZ M.Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds[J].Food Research International, 2017, 99(3):1002-1010.
[37] 李伶俐. 美拉德反应体系中影响烤肉风味形成的因素研究[D].无锡:江南大学, 2011.
LI L L.The study on the factors affecting the roast flavor in Maillard reaction system[D].Wuxi:Jiangnan University, 2011.
[38] YANG W X, SHI W Z, ZHOU S N, et al.Research on the changes of water-soluble flavor substances in grass carp during steaming[J].Journal of Food Biochemistry, 2019, 43(11):e12993.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司