养殖美国红鱼腥臭味形成机理研究  

Study on the fishy odor formation mechanism of cultured Sciaenops Ocellatus

作　　者：杨华 张慧恩 蔡艳 

机构地区：[1]宁波市农产品加工技术重点实验室,浙江宁波315100

出　　处：《食品工业科技》2011年第10期153-159,共7页Science and Technology of Food Industry

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)及气相色质联用法(GC-MS)分析了优势腐败微生物和酶对养殖美国红鱼风味的影响。结果发现:在黄杆菌属为主的优势腐败微生物的分别作用下,醛类物质能不同程度地被利用,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、三甲胺以及吲哚等。经蛋白酶处理后,鱼肉中的挥发性组分的变化规律与优势菌属的作用相反,鱼肉的挥发性物质种类变化不大,主要是作为腥臭的关键组分的低级饱和直链醛含量增加。Effect of spoilage microorganisms and enzyme on odors of red drum （Sciaenops Ocellatus） meat were examined by using headspace solid phase micro-extraction and gas chromatography-mass spectrometry. The results showed that Flavobacterium was the predominated bacterium. Aldehydes can be used by them and 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 effect of the protease on volatile components in the fish was opposite. The main change was the increasing content of low-grade saturated straight chain aldehydes,which caused more full-bodied fishy smell,but as a whole,the kinds of the volatile components had a small change.

关 键 词：美国红鱼 腥臭味 形成机理 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]