冻藏处理对白鲢鱼挥发性风味化合物与鱼肉肌球蛋白结合能力的影响  

Effect of frozen processing on the binding of volatile flavor compounds and myosin of silver carp

作　　者：鞠健[1,2] 胡建中[1] 程薇[2] 熊光权[2] 汪超[1] 乔宇[2] JU Jian HU Jian-zhong CHENG Wei XIONG Guang-quan WANG Chao QIAO Yu(College of Food and Pharmaceutical, Hubei University of Technology, Wuhan 430068 Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology)

机构地区：[1]湖北工业大学食品与制药工程学院,武汉430068 [2]湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《食品科技》2016年第11期117-123,共7页Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31201317);国家科技支撑计划项目(2014BAA03B05);湖北省重大科技创新计划项目(2015ABA038)

摘　　要：为了研究不同的冻藏条件对白鲢鱼肌球蛋白与风味化合物结合能力的影响,以白鲢鱼为原料,采用顶空固相微萃取与气质联用仪(GC-MS)结合的方法,研究了-18℃和-18℃加甘油、-40℃和-40℃加甘油冻藏过程中肌球蛋白与挥发性风味化合物(己醛、己醇、庚醛、1-辛烯-3-醇)结合能力的变化。结果表明,在冻藏前肌球蛋白对己醛和庚醛的结合能力最强;在-18℃和-18℃加甘油的冻藏过程中,肌球蛋白对己醛和庚醛的结合能力在第28天时最强,-40℃时分别在第28天和第7天时最强,-40℃加甘油时均在第21天最强。己醇和1-辛烯-3-醇在冻藏前时结合能力最弱,在-18℃、-40℃和-40℃加甘油冻藏过程中均在第7天时结合能力最强,-18℃加甘油时分别是在第28天和第7天时结合能力最强。在整个冻藏过程中添加甘油的肌球蛋白对4种挥发性化合物的结合能力均高于不添加甘油的冻藏组。这表明在冻藏期间添加甘油可以抑制肌球蛋白对风味化合物的释放。In this paper, the bindings of myosin and volatile flavor compounds（hexanal, hexanol, heptyl aldehyde, 1-octene-3-alcohol） of silver carp were researched through the combined of headspace solidphase micro-extraction method and GC-MS method on the condition of-18 ℃,-18 ℃＋glycerinum,-40 ℃ and-40 ℃＋glycerinum, respectively to research. The results showed that, in front of the frozen, the myosin had the strongest binding force for hexanal and heptanal. In the frozen condition of-18 ℃ or-18℃＋glycerinum, the binding forces of myosin and hexanal or heptanal were strongest on day 28 th. In the frozen condition of-40 ℃, the strongest binding force of myosin and hexanal, heptanal were day 28 th and day 7th, respectively. In the frozen condition of-40 ℃＋glycerinum, the binding forces of myosin and hexanal or heptanal were strongest on day 21 st. However, the myosin had the weakest binding force for hexyl alcoholand 1-octene-3-alcohol in front of the frozen. In the frozen condition of-18 ℃,-40 ℃ and-40 ℃＋glycerinum, the binding forces were strongest on day 7th, and in the frozen condition of-18 ℃＋glycerinum, the strongest binding forces happened on day 28 th and day 7th, respectively. The binding force of myosin and this four volatile flavor compounds in the condition of-18 ℃＋glycerinum and-40 ℃＋glycerinum were all stronger than that of-18 ℃ and-40 ℃, respectively. This indicated that the addition of glycerinum could restrain the release of volatile flavor compounds from myosin.

关 键 词：白鲢鱼 肌球蛋白 腥味物质 结合能力 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]