Food and Fermentation Industries >

2020 , Vol. 46 >Issue 14: 269 - 274

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023480

The progress on flavor deterioration mechanism of aquatic products during storage

  • YIN Yiming ,
  • XU Yongxia ,
  • ZHANG Chaomin ,
  • LI Xuepeng ,
  • LI Qiuying ,
  • XIE Jing ,
  • LI Jianrong
Expand
  • 1(College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)
    2(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2020-02-01

  Online published: 2020-08-17

Fold

Abstract

Aquatic products have not only high nutritional value but also a delicious taste and unique flavor. However, with the decrease of freshness during storage, the flavor components changed and the unique flavor of aquatic products decreased. Meanwhile, the fishy odor gradually increased and the flavor quality deteriorated. In this paper, the characteristics of flavor composition of fish and other aquatic products, and the mechanism of flavor deterioration during storage were reviewed. The effects of protein, lipid and microorganism on the flavor quality of aquatic products during storage were deeply explored, which aimed to provide a theoretical basis for the regulation of flavor quality of aquatic products during storage.

Key words： aquatic products; flavor; deterioration; storage

Cite this article

YIN Yiming , XU Yongxia , ZHANG Chaomin , LI Xuepeng , LI Qiuying , XIE Jing , LI Jianrong . The progress on flavor deterioration mechanism of aquatic products during storage[J]. Food and Fermentation Industries, 2020 , 46(14) : 269 -274 . DOI: 10.13995/j.cnki.11-1802/ts.023480

References

[1] 农业部渔业局. 2019中国渔业统计年鉴[M]. 北京: 中国农业出版社, 2019.
[2] YUE J, ZHANG Y, JIN Y, et al. Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles[J]. Food Chemistry, 2016, 194: 12-19.
[3] GANEKO N, SHODA M, HIROHARA I, et al. Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction[J]. Journal of Food Science, 2008, 73(1): S83-S88.
[4] 吴薇, 陶宁萍, 顾赛麒. 鱼肉特征性气味物质研究进展[J]. 食品科学, 2013, 34(11): 381-385.
[5] SHAHIDI. 肉制品与水产品的风味[M]. 李洁, 朱国斌译. 北京: 中国轻工业出版社, 2001.
[6] 吴丹. GC/MS方法研究天然挥发性风味物质[D]. 上海: 复旦大学, 2006.
[7] SHAHIDI F, RUBIN L J, D'SOUZA L A, et al. Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation[J]. Critical Reviews in Food Science & Nutrition, 1986, 24(2): 141-243.
[8] 解万翠, 杨锡洪, 章超桦, 等. 顶空固相微萃取-气相色谱-质谱法测定北极虾虾头的挥发性成分[J]. 分析化学, 2011, 39(12): 1 852-1 857.
[9] 刁玉段. 草鱼肉气味形成机理初步探究[D]. 上海: 上海海洋大学, 2017.
[10] 张青, 王锡昌, 刘源, 等. 顶空固相微萃取-气相色谱-质谱-嗅觉测量联用初探鲢肉的挥发性风味物质[J]. 水产学报, 2009, 33(4): 692-696.
[11] 任仙娥, 张水华. 鱼肉风味的研究现状[J]. 中国调味品, 2003(12): 17-21.
[12] IGLESIAS J, MEDINA I, BIANCHI F, et al. Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography-mass spectrometry[J]. Food Chemistry, 2009, 115(4): 1 473-1 478.
[13] MIYASAKI T, HAMAGUCHI M, YOKOYAMA S. Change of volatile compounds in fresh fish meat during ice storage[J]. Journal of Food Science, 2011, 76(9): C1 319-C1 325.
[14] DUFLOS G, LEDUC F, ŃGUESSAN A, et al. Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach[J]. Journal of the Science of Food and Agriculture, 2010, 90(15): 2 568-2 575.
[15] JIA S, LI Y, ZHUANG S, et al. Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds[J]. Food Microbiology, 2019,84: 103 248.
[16] 邓捷春, 王锡昌, 刘源, 等. 鱼肉风味研究进展[J]. 食品工业科技, 2010, 31(6): 375-378.
[17] 龚恒. 冷鲜鲟鱼贮藏过程中品质及风味物质的变化规律研究[D]. 武汉: 武汉轻工大学, 2018.
[18] 邓静, 杨荭, 朱佳倩, 等. 水产原料腥味物质的形成及脱腥技术研究进展[J]. 食品安全质量检测学报, 2019, 10(8): 2 097-2 102.
[19] WIERDA R L, FLETCHER G, XU L, et al. Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS[J]. Journal of Agricultural and Food Chemistry, 2006, 54(22): 8 480-8 490.
[20] MACÉ S, JOFFRAUD J J, CARDINAL M, et al. Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging[J]. International Journal of Food Microbiology, 2013, 160(3): 227-238.
[21] 章超桦, 解万翠. 水产风味化学[M]. 北京: 中国轻工业出版社, 2012.
[22] 陈舜胜, 蒋根栋. 中华绒螯蟹蟹肉挥发性风味成分分析[J]. 食品科学, 2009, 30(20): 308-311.
[23] 康翠翠. 草鱼肉气味变化影响因素的研究[D]. 上海: 上海海洋大学, 2018.
[24] 陈霞, 马长伟. 溴苯酚对对虾海鲜风味的影响[J]. 肉类研究, 2007, 21(8): 35-38.
[25] BOYLE J L, LINDSAY R C, STUIBER D A. Contributions of bromophenols to marine-associated flavors of fish and seafoods[J]. Journal of Aquatic Food Product Technology, 1993, 1(3-4): 43-63.
[26] WHITFIELD F B, LAST J H, SHAW K J, et al. 2,6-Dibromophenol: The cause of an iodoform-like off-flavour in some Australian crustacea[J]. Journal of the Science of Food and Agriculture, 1988, 46(1): 29-42.
[27] SARNOSKI P J, O'KEEFE S F, JAHNCKE M L, et al. Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry[J]. Food Chemistry, 2010, 122(3): 930-935.
[28] 励建荣. 海水鱼类腐败机制及其保鲜技术研究进展[J]. 中国食品学报, 2018, 18(5): 1-12.
[29] 杨帆, 万金庆, 张楠, 等. 水产品腐败机理及控制方法研究进展[J]. 食品工业科技, 2019, 40(5): 282-285.
[30] 沈妮. 带鱼低温贮藏蛋白氧化、组织蛋白酶活性及鱼肉质地结构的变化规律[D]. 杭州:浙江大学, 2019.
[31] YU D W M, REGENSTEIN J M, ZANG J, et al. Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 ℃[J]. Food Chemistry, 2018, 262: 1-6.
[32] LV T, WANG Y, PAN D D, et al. Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin[J]. Food Chemistry, 2017, 214: 710-716.
[33] 李诚, 沈晓玲, 陈代文, 等. 宰后肉成熟过程中的风味变化[J]. 食品科技, 2008, 33(2): 52-56.
[34] 李学鹏. 中国对虾冷藏过程中品质评价及新鲜度指示蛋白研究[D]. 杭州: 浙江工商大学, 2011.
[35] DEHGHANI S, HOSSEINI S V, REGENSTEIN J M. Edible films and coatings in seafood preservation: A review[J]. Food Chemistry, 2018, 240: 505-513.
[36] 杨玉平, 熊光权, 程薇, 等. 水产品异味物质形成机理, 检测及去除技术研究进展[J]. 食品科学, 2009, 30(23): 533-538.
[37] HOZBOR M C, SAIZ A I, YEANNES M I, et al. Microbiological changes and its correlation with quality indices during aerobic iced storage of sea salmon (Pseudopercis semifasciata)[J]. LWT-Food Science and Technology, 2006, 39(2): 99-104.
[38] 杨洁, 孙翠霞, 李蕊蕊, 等. 蛋白-风味物质相互作用的研究进展[J]. 中国食品添加剂, 2016(11): 217-223.
[39] 蒋娅婷, 曹锦轩, 张玉林, 等. 蛋白质与挥发性风味成分相互作用研究进展[J]. 核农学报, 2014, 28(2): 285-291.
[40] 林光月, 穆利霞, 邹宇晓, 等. 食品中的蛋白质脂类物质及其呈味机理研究进展[J]. 农产品加工, 2017(5): 68-72.
[41] BOTTCHER S, STEINHAUSER U, DRUSCH S. Off-flavour masking of secondary lipid oxidation products by pea dextrin[J]. Food Chemistry, 2015, 169: 492-498.
[42] 李林. 微生物在发酵酸鱼中对脂质变化和风味组成的影响[D]. 无锡: 江南大学, 2019.
[43] 王俊钢. 冷却羊肉保鲜过程中菌相变化及脂肪氧化控制的研究[D]. 石河子: 石河子大学, 2010.
[44] 杨龙江, 常泓. 肉与肉制品风味形成的研究进展[J]. 肉类工业, 2001(5): 17-21.
[45] KAWABE S, MURAKAMI H, USUI M, et al. Changes in volatile compounds of living Pacific oyster Crassostrea gigas during air-exposed storage[J]. Fisheries Science, 2019, 85:747-755.
[46] 侯燕芳. 脆肉鲩鱼肉品质控制关键技术的研究[D]. 南昌: 南昌大学, 2017.
[47] 葛静慧, 崔玉娜, 王晶, 等. 即食海参优势腐败菌群体感应信号分子识别[J]. 中国食品学报, 2015, 15(11): 186-191.
[48] 崔方超, 李婷婷, 刘明爽, 等. 大菱鲆荧光假单胞菌的群体感应现象及不同碳源培养下的腐败特性研究[J]. 现代食品科技, 2015, 31(12): 49-55.
[49] JOFFRAUD J J, LEROI F, ROY C, et al. Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon[J]. International Journal of Food Microbiology, 2001, 66(3): 175-184.
[50] FALL P A, PILET M F, LEDUC F, et al. Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 ℃[J]. International Journal of Food Microbiology, 2012, 152(3): 82-90.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.