蓝点马鲛鱼(Scomberomorus niphonius)分离蛋白的气味特性  

Research on flavor characteristics of Scomberomorus niphonius fish protein isolates

作　　者：樊震宇[1] 张龙[1] 袁凯[1] 王锡昌[1] 李钰金 刘远平 FAN Zhenyu;ZHANG Long;YUAN Kai;WANG Xichang;LIN Yujin;LIU Yuanping(College of Food Science and Technology Shanghai Ocean University,Shanghai 201306,China;Rongcheng Taixiong Food Co.,Ltd.,Weihai 264309,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]荣成泰祥食品股份有限公司,山东威海264309

出　　处：《食品与发酵工业》2019年第3期206-214,共9页Food and Fermentation Industries

基　　金：2014年泰山学者蓝色产业领军人才团队支撑项目"低值蛋白高值化重组利用关键技术集成与产业化"

摘　　要：为探究pH变换法对鱼蛋白气味特性的影响,以蓝点马鲛鱼为研究对象,在生熟两种状态下,对比原料肉、传统漂洗鱼糜、酸碱鱼分离蛋白的一般化学组成及氨基酸组成,重点探讨酸碱鱼分离蛋白的气味特性。利用电子鼻技术定性判断4种样品的气味轮廓差异,进一步利用固相微萃取气相色谱和质谱联用(solid phase microextraction-gas chromatography mass spectrometry,SPME-GC-MS)对挥发性物质进行定量分析。结果显示,电子鼻可以有效区分4种熟制样品的气味轮廓,与原料肉相比,气味轮廓差异按照由大到小的顺序为:漂洗鱼糜>酸分离蛋白>碱分离蛋白,生制样品的差异性顺序与熟制相同但是区分度较小;进一步经GC-MS定量分析,在4种生样中分别检测出26、19、23、22种挥发性成分,在4种熟样中分别检出23、26、32、24种挥发性成分,均以醛、酮、醇类为主。与原料肉相比,其他3种经过处理的样品中醇、酮类挥发性物质种类及含量都发生改变,且熟制样品与生制样品间含量差异较大。由此说明pH变换法能够有效降低蓝点马鲛鱼的腥味,得到的鱼分离蛋白与漂洗鱼糜相比具有较好的气味特性。因此,对腥味较重的蛋白源可利用此方法回收得到具有良好气味、蛋白含量高、脂质含量低等特点的蛋白,并为其深加工提供理论依据。This study aimed to explore the effect of pH shift on odor characteristics of fish protein.Scomberomorus niphonius was used as the research object in raw and cooked states.The proximate composition and amino acid composition of raw meat,water washing surimi(WM),acid-aided protein isolates samples(AC),and alkali-aided protein isolates samples(AK)were compared.The odor characteristics of AC and AK were focused.Electronic nose(E-nose)was used to determine the differences in odor profiles of the four samples.The odor substances were further quantified by solid phase microextraction-gas chromatography mass spectrometry(SPME-GC-MS).The results showed that E-nose could effectively distinguish the odor profiles of the four cooked samples.Compared to raw meat,the differences in odor profiles from the largest to the smallest:WM >AC >AK.Compared with cooked samples,raw samples had the same variability but less discrimination.Further quantitative analysis showed that twenty-six,nineteen,twenty-three,and twenty-two volatile compounds were detected in four raw samples.Twenty-three,twenty-six,thirty-two,and twenty-four volatile compounds were detected in four cooked samples.Aldehydes,ketones,and alcohols were the main volatile compounds in all samples.Compared with raw meat,the kinds and contents of alcohols and ketones in other processed samples changed,and there was a big difference between cooked and raw samples.It was concluded that pH shift could effectively reduce the fishy off-flavor of Scomberomorus niphonius.The fish protein isolates had better odor characteristics than WM.Therefore,protein sources with heavy fishy off-flavor could use this method to make proteins have good odor and have high protein content and low lipid content etc.,providing a theoretical basis for its further processing.

关 键 词：pH变换法 分离蛋白 腥味 气味轮廓 挥发性成分 

分 类 号：TS201.21[轻工技术与工程—食品科学]