电子束辐照前处理对梅鱼鱼糜凝胶挥发性成分的影响  

Effects of Electron Beam Irradiation Pre-treatment on Volatile Flavor Components of Collichthys lucidus Surimi Gel

作　　者：杨文鸽[1,2] 邓思瑶 吕梁玉 徐大伦[1,2] 楼乔明[1,2] 傅佳[1,2] 

机构地区：[1]宁波大学海洋学院,宁波315211 [2]宁波大学浙江省动物蛋白食品精深加工重点实验室,宁波315211

出　　处：《农业机械学报》2017年第9期344-351,共8页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金面上项目(31371793);海洋公益性行业科研专项(201305013);宁波大学学科项目(xkzsc1429)

摘　　要：为分析电子束辐照对鱼糜凝胶嗅感的影响,采用不同电子束辐照剂量处理梅鱼鱼糜,通过热诱导形成鱼糜凝胶,利用顶空固相微萃取-气质联用(HS-SPME-GC-MS)、感官评定和电子鼻分析,结合相对气味活度值研究辐照前处理对梅鱼鱼糜凝胶挥发性风味的影响。结果表明:辐照组鱼糜凝胶鱼香味略有减弱,高剂量组(≥7 kGy)稍有辐照异味;对照组与辐照组鱼糜凝胶电子鼻风味线性判别分析(LDA)图区分明显,其中3 kGy和5 kGy组、7 kGy和9kGy组有重叠,说明2组间挥发性风味相似;辐照后鱼糜凝胶挥发性成分种类增加,含有更高含量的烃类、醛类和酮类物质;梅鱼鱼糜凝胶最关键的嗅感成分为癸醛、1-辛烯-3-醇、3-甲基丁醛、2,3-辛二酮等物质,低剂量(≤5 kGy)辐照对鱼糜凝胶嗅感起关键和修饰作用的挥发性成分的种类没有影响,而在高剂量组中(Z)-2-壬烯醛、(Z)-2-癸烯醛、2-己烯醛等物质变为重要风味成分,2-乙基呋喃、乙酸乙酯对风味的贡献减弱,可能是导致辐照异味的主要原因。利用3~5 kGy电子束剂量前处理梅鱼鱼糜,能较好地保持鱼糜凝胶风味,而高剂量辐照会导致辐照异味的产生。试验结果为利用电子束辐照前处理改善鱼糜凝胶品质提供了依据。Collichthys lucidus is an important raw material for surimi production. Well known as one of the effective cold sterilization methods, electron irradiation has been widely used in industrial food preservation, as well as in food quality improvement, food safety, and other allied fields in many countries. Some studies indicated that electron irradiation can change the conformation of surimi proteins, leading to protein denaturation, aggregation and gelation. Thus the quality of surimi gel will be improved by using electron beam irradiation pre-treatment. The purpose was to investigate the influence of electron beam irradiation on the smell of surimi gel. Using gas chromatography-mass spectrometry （ GC - MS） and relatively odor activity value （ROAV） , the effect of different electron beam dose on the volatile flavor components of Collichthys lucidus surimi gel was studied. The sensory evaluation in association with electronic nose was applied to confirm the optimal dose, which can effectively maintain the original flavor of surimi gel. The results showed that the fish smell of gel derived from surimi irradiated was slightly reduced, and a little bit of irradiation odor was presented in high-dose group （ ≥7 kGy）. Compared with the control and irradiation groups, the difference of linear discriminant analysis （LDA） by electronic nose was obvious. The overlap of LDA between groups of 3 kGy and 5 kGy showed these two groups had similar odor characteristics, so did groups of 7 kGy and 9 kGy. After dealing with different irradiation doses, the species of volatile flavor compound and the relative contents of hydrocarbons, aldehydes and ketones from surimi gel were increased. Decanal, 1-octen-3-ol, 3-methyl-butanal and 2,3-octanedione were the key odor compounds of surimi gel. There was little influence of electron beam irradiation with low-dose （less than or equal to 5 kGy） on the key and modify odor compounds of surimi gel. When the irradiation dosewas more than 7 kGy, （Z）-2-nonenal, （Z）-2-d

关 键 词：梅鱼 鱼糜凝胶 电子束辐照 挥发性成分 气质联用 相对气味活度值 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]