泥鳅不同脱腥方法比较及腥味物质分析  

Comparison of Different Deodorization Methods for Loach and Analysis of Odor Substances

作　　者：王晓君[1] 王振华[1] 王亚娜[1] 尚永彪[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆400715 [3]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2016年第15期124-129,共6页Food Science

基　　金：重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

摘　　要：以泥鳅为原料,分别采用乌龙茶、面包酵母发酵和酵母细胞液对其进行脱腥处理,以硫代巴比妥酸(thiobarbituric acid,TBA)值、三甲胺(trimethylamine,TMA)值和感官评价值为评价指标,判断其脱腥效果,筛选出较好的脱腥方法及条件,最后通过气相色谱-质谱联用仪(gas chromatography-mass spectrometry,GC-MS)进行验证并判定泥鳅特殊腥味物质。结果表明:脱腥效果从高到低依次为酵母细胞液法、乌龙茶法、面包酵母发酵法。酵母细胞液法脱腥的适宜条件为25℃、1.5 h、p H 6.5;乌龙茶法脱腥的适宜条件为:乌龙茶茶叶质量分数3%、25℃、3 h;面包酵母法脱腥适宜条件为35℃、0.5 h、p H 6.5。由GC-MS分析结果可知,泥鳅原样及乌龙茶法、酵母法、酵母细胞液法脱腥处理后泥鳅挥发性风味物质分别检测出68、55、55、51种,醛类物质相对含量分别为73.71%、40.17%、42.66%、39.76%,验证结果与TBA值、TMA值和腥味值的评价结果相一致。泥鳅腥味物质可能是己醛、壬醛、辛醛、E-2-辛烯醛、E-2-壬烯醛、E-2,4-癸二烯醛、庚醛、2,3-辛二酮等。This study was done to establish a more efficient method and appropriate conditions for deodorizing loach. Forthis purpose, three deodrization methods, namely, olong tea infusion, bakery yeast and yeast extract, were compared withrespect to thiobarbituric acid （TBA） value, trimethylamine （TMA） value and sensory evaluation score. Besides, the odorcompounds of loach were identified and confirmed by gas chromatography-mass spectrometry detector （GC-MS）. Theresults showed that the efficiency of three deodorization methods was in the decreasing order of yeast extract, oolong tea andbakery yeast. The suitable treatment conditions with yeast extract, olong tea infusion and bakery yeast were determined as25 ℃, 1.5 h and pH 6.5; 3% （tea concentration）, 25 ℃ and 3 h; and 35 ℃, 0.5 h and pH 6.5, respectively. GC-MS analysisrevealed that a total of 68, 55, 55 and 51 volatile flavor substances were detected in loaches before and after deodorizationwith oolong tea, bakery yeast and yeast extract, respectively, with relative contents of aldehydes of 73.71%, 40.17%,42.66% and 39.76%, respectively, which supported the results of TBA value, TMA value and odor analysis. The off-flavorsubstances of loach may include hexanal, heptyl, octyl aldehyde, E-2-octene aldehyde, E-2-nonenal, E-2,4-decadiene,heptaldehyde, and 2,3-butanedione.

关 键 词：泥鳅 脱腥 酵母细胞液 乌龙茶 气相色谱-质谱联用 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]