漂洗次数对鳊鱼鱼糜风味物质的影响  

Effects of rinsing times on the flavor compounds of bream surimi

作　　者：方兵[1] 汪之和[1] 施文正[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2018年第1期11-16,21,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31471685);上海市科委工程中心能力提升项目(16DZ2280300);上海市高校知识服务平台项目(ZF1206)

摘　　要：以鳊鱼为原料,研究了漂洗次数对鳊鱼鱼糜呈味核苷酸和游离氨基酸含量的变化,通过电子舌对鳊鱼鱼糜滋味作PCA分析,用气相质谱联用仪(GC-MS)分析了其挥发性成分的变化,并确定各漂洗次数下鳊鱼鱼糜的关键风味化合物。结果表明:一次漂洗后鱼糜中ATP、AMP和IMP含量均显著性减少(p<0.05),两次和三次漂洗后IMP含量显著性减少(p<0.05),ATP和AMP含量变化不显著(p>0.05);一次漂洗使游离氨基酸含量降低最显著(p<0.05),两次和三次漂洗后进一步降低;电子舌PCA分析表明一次漂洗对鳊鱼鱼糜整体滋味影响最大,其次为两次漂洗;GC-MS分析确定了未漂洗、一次、两次和三次漂洗后鱼糜样品中分别存在38、25、22和21种挥发性成分,其中前三组中有6种关键风味化合物,分别为戊醛、己醛、辛醛、壬醛、癸醛和1-辛烯-3-醇。因此一次和两次漂洗对鳊鱼鱼糜风味物质有明显影响,建议鳊鱼鱼糜生产过程中采用两次漂洗。Changes of the content of flavor nucleolus and free amino acids of bream surimi with different rinsing times were studied, and the bream flavor outline were tested by electronic tongue and the response signals were analyzed by principal component analysis（PCA）, the volatile compounds were analyzed by gas chromatography-mass spectrometry （GC-MS）.The results showed that ATP, AMP and IMP content reduced significantly after the first rinsing（p 〈 0.05 ） , whereas IMP content was still reduced significantly （p 〈 0.05 ）and ATP, AMP contents didn＇ t significant change （p 〉 0.05 ） after second and third rinsing. The amount of free amino acids reduced significantly（p 〈 0.05 ）after the first rinsing and further reduced after second and third rinsing.The electronic tongue PCA showed that first rinsing had the greatest effect and second rinsing has significant effect on the overall taste profile of the bream. Furthermore, the types of volatile compounds in unwashed, the first, second, and third washed surimi were 38,25,22 ,and 21 ,respectively.The types of key flavor compounds were 6 in unwashed surimi ,the first and second washed surimi, These included pentanal, hexanal, octanal, nonanal, decanal and 1 - octen-3- ol.as detected by GC- MS. The first and second rinsing has the greatest impact on the Bream surimi flavor material, it is recommended bream fish surfer oroduction process using two rinsing.

关 键 词：鳊鱼 鱼糜 呈味核苷酸 游离氨基酸 挥发性成分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]