优势腐败微生物对养殖美国红鱼风味的影响  

The Effect of Predominated Spoilage Microorganisms on the Flavor of Cultured Sciaenops Ocellatus

作　　者：杨华[1,2] 寿飓峰[1,2] 陈祖满 

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100 [2]宁波市农产品加工技术重点实验室,浙江宁波315100 [3]宁波天宫庄园果汁果酒有限公司

出　　处：《中国食品学报》2011年第1期80-90,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：2009年宁波市自然基金项目(200901A6011007);2010年浙江省科技厅公益项目(2010C32025)

摘　　要：以养殖美国红鱼为研究对象,采用固相微萃取技术(SPME)及气相色谱-质谱联用法(GC-MS)分析优势腐败微生物对养殖美国红鱼风味的影响。结果表明:在弧菌属和黄杆菌属为主的优势腐败微生物分别作用下,醛类物质被不同程度地利用,产生烃类、酸类、酯类以及含硫、氮化合物,其中主要的腥臭物质为甲基脂肪酸、甲硫醇、三甲胺和吲哚等。本试验验证了优势腐败微生物对于美国红鱼腥臭味的产生有一定的影响。The effect of spoilage microorganisms on the flavor of cultured red drum（Sciaenops ocellatus） was studied by using solid phase micro-extraction and gas chromatography-mass spectrometry.The result showed that aldehydes can be decomposed by predominated spoilage micoorganisms,which were consisted of Vibrion and Flavobacterium,in this course,hydrocarbons,acids,esters and other compounds containing N or S were generated.The main fishiness components were fatty acids with methyl,methanthiol,trimethylamine and indole.The predominated spoilage microorganisms can effect the flavor of red drum,which was proved in this paper.

关 键 词：美国红鱼 优势腐败微生物 风味 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]