电子束辐照对美国红鱼肉挥发性风味成分的影响  

Effect of Electron-beam Irradiation on the Volatile Flavor Compounds in Sciaenops ocellatus Meat

作　　者：杨文鸽[1] 林娴萍 茅宇虹[1] 徐大伦[1] 张春芳[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《核农学报》2014年第1期60-68,共9页Journal of Nuclear Agricultural Sciences

基　　金：国家自然科学基金(30972283;31371793);浙江省自然科学基金(Y3090265)

摘　　要：为了分析电子束辐照剂量对美国红鱼肉挥发性风味物质的影响。本文采用固相微萃取-气质联用技术,分离鉴定不同剂量电子束辐照后红鱼肉的挥发性风味成分。结果表明:(1)辐照后红鱼肉风味有一定变化,感官评分随辐照剂量的增加而有所降低;(2)红鱼肉经1、3、5、7、9kGy剂量处理,检出的挥发性风味成分由36种分别增加到52、46、65、55、55种;挥发性成分中羰基化合物及醇类物质的相对含量最高;辐照后挥发性醇类、酯类、芳香类物质相对含量降低,高剂量辐照后醛酮类、含硫含氮类化合物相对含量普遍增加,是导致气味改变的主要因素。总之,美国红鱼肉经低于5kGy剂量辐照后能较好的保持其原有风味,高剂量电子束辐照会导致异味的产生。To investigate the effect of electron-beam irradiation on the volatile flavors in Sciaenops ocellatus meat, the volatile flavors in S. ocellatus meat were isolated by solid-phase microextraction （SPME） and analyzed by gas chromatography/mass spectrometry （GC-MS） after irradiation of different doses. The results showed that： （ 1 ） the flavor of S. ocellatus meat had certain changed after irradiation. With the increase of irradiation dose, the sensory score of S. ocellatus meat reduced. （2） After dealing with different irradiation dose of 1, 3, 5, 7, 9kGy, the sorts of volatile flavor compounds from S. ocellatus meat increased from 36 to 52, 46, 65,55, and 55, respectively. The volatile carbonyl and alcohols compound had the highest relative content. The relative content of volatile alcohols, esters and aromatic compounds decreased after irradiation. When the dose was beyond 5kGy, the relative content of aldehydes, ketones, nitrogenous and sulfurated compound generally increased, which might change the flavor of S. oceUatus meat. In conclusion, less than 5kGy of electron-beam irradiation dose, the original flavor of S. ocellatus meat can be maintainded, but high dose of irradiation will cause the generation of special off-odor.

关 键 词：电子束辐照 美国红鱼 挥发性成分 GC—MS 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]