腌腊鱼传统日晒干制过程中品质变化与香气形成  

Quality Change and Aroma Formation in Cured Fish during Traditional Sun Drying Processing

作　　者：顾赛麒 唐锦晶 周绪霞 郑皓铭 周洪鑫 丁玉庭 GU Saiqi;TANG Jinjing;ZHOU Xuxia;ZHENG Haoming;ZHOU Hongxin;DING Yuting(Ocean College,Zhejiang University of Technology,Hangzhou 310014,China;Ninghai ZJUT Academy of Science & Technology,Ninghai 315600,China)

机构地区：[1]浙江工业大学海洋学院,浙江杭州310014 [2]宁海县浙工大科学技术研究院,浙江宁海315600

出　　处：《食品科学》2019年第17期36-44,共9页Food Science

基　　金：国家自然科学基金青年科学基金项目（31601500）;浙江省公益性技术研究农业项目（2016C32056）;浙江省教育厅一般项目（Y201534918）;宁波市自然科学基金项目（2017A610283）

摘　　要：以腌制后的草鱼为研究对象,基于菌落总数、挥发性盐基氮含量、酸价(acid value,AV)、过氧化值(peroxide value,POV)、硫代巴比妥酸(thiobarbituric acid,TBA)值、色差、质构、脂肪酸组成、挥发性风味物质等指标,研究了腌腊鱼传统日晒干制过程中品质变化与香气形成规律。结果显示,菌落总数和挥发性盐基氮含量均随着日晒时间的延长而升高,日晒4 d时两者均达最大值,分别为4.73(lg(CFU/g))和28.39 mg/100 g,说明产品安全性好。随着日晒时间的延长,AV和TBA值不断增加,而POV呈先上升后下降趋势。色差和质构结果表明,日晒过程中腌腊鱼色泽不断变暗,逐步发红和变黄,同时硬度和咀嚼性上升,形成成品特有的“干香”风味。日晒4 d后,腌腊鱼不同脂质成分中多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)相对含量均明显下降,且下降趋势排序为:游离PUFA>磷脂PUFA>甘油三酯PUFA。本研究共从腌腊鱼样品中检出了七大类70种挥发物,筛选确定了己醛等14种气味活性物质。日晒结束后,腌腊鱼成品中挥发物气味活性值总和从156.67升高至252.88,表明日晒加工对传统腌腊鱼制品的香气形成十分关键。本研究结果可为传统腌腊鱼加工企业完善生产工艺提供理论参考。This study investigated the quality changes and aroma formation in cured grass carp during traditional sun drying processing.For this purpose,aerobic plate count(APC),total volatile basic nitrogen(TVB-N)content,acid value(AV),peroxide value(POV),thiobarbituric acid(TBA)value,color,texture,fatty acid composition as well as volatile flavor components were analyzed.The results showed that APC and TVB-N values of curded fish samples both increased with the expansion of sun drying time,reaching the maximum values of 4.73(lg(CFU/g))and 28.39 mg/100 g after four days,respectively,which shows the safety of cured fish products.In addition,with the increase of sun drying time,both AV and TBA values increased consistently,while POV increased at first and then decreased.According to the results of color and texture,the brightness of cured fish fell,while the redness and yellowness became higher during the sun drying processing.At the same time,the hardness and chewiness increased,likely contributing to the unique‘dry’aroma of cured fish.After 4 days,the relative percentage of polyunsaturated fatty acids(PUFA)in various lipid components obviously decreased in the following order:free fatty acids>phospholipids>triglycerides.A total of 70 volatile compounds belonging to 7 chemical classes were identified in cured fish samples,out of which 14 odor-active compounds including hexanal were selected.The summation of odor activity value(OAV)of volatile compounds increased from an initial level of 156.67(salted fish without drying)to 252.88 after the completion of the sun drying,indicating that sun drying treatment may be crucial to aroma formation in traditional cured fish products.This study could provide a theoretical basis for improvement of the traditional production process of cured fish.

关 键 词：腌腊鱼 日晒干制 品质变化 香气形成 脂肪氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]