5种市售鳕鱼肠品质比较及风味分析  

Comparison of quality and volatile components among five brands of cod sausages

作　　者：叶繁 陈康 陶美洁 李思敏 曹亚伦 戴志远 YE Fan;CHEN Kang;TAO Meijie;LI Simin;CAO Yalun;DAI Zhiyuan(College of Seafood,Zhejiang Gongshang University,Hangzhou 310012,China;State Key Laboratory of Aquatic Products Processing of Zhejiang Province,Hangzhou 310012,China)

机构地区：[1]浙江工商大学海洋食品研究院,浙江杭州310012 [2]浙江省水产品加工技术研究联合重点实验室,浙江杭州310012

出　　处：《南方水产科学》2019年第6期96-105,共10页South China Fisheries Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD28B05)

摘　　要：文章以5种市售国内外鳕鱼肠为研究对象,进行凝胶性能评价、脂肪酸组成及挥发性成分分析。结果表明,5种鳕鱼肠的凝胶强度分别为3394.39、3109.18、2790.72、3204.49和3742.91 g·mm;白度分别为69.61、66.63、63.88、76.46和76.78。5种鳕鱼肠分别检出17、15、22、19、15种脂肪酸,油酸、亚油酸和棕榈酸在5种鳕鱼肠中含量普遍较高,多不饱和脂肪酸相对含量分别为17.87%、26.42%、16.92%、59.56%和59.27%,鱼肠B中含量最高的多不饱和脂肪酸为DHA(13.28%)。5种鳕鱼肠共检出83种挥发性物质,其中醛类6种、酮类5种、酸酚类6种、烃类25种、醇类8种、酯类22种、其他类11种。鱼肠A中相对含量最高的是酸酚类物质(61.12%),而鱼肠B中酸酚类物质只占7.66%;鱼肠B中的挥发性物质以酯类为主,含量达50.68%;在鱼肠C中酸酚类物质含量最高,其次为酯类;鱼肠D和鱼肠E中,均为酯类物质含量最高,分别为43.12%和38.48%。Five brands of cod sausages were evaluated for their gel properties,fatty acid composition and volatile components.Their gel strengths were 3394.39 g·mm,3109.18 g·mm,2790.72 g·mm,3204.49 g·mm,3742.91 g·mm,respectively,while the whiteness was 69.61,66.63,63.88,76.46 and 76.78,respectively.A total of 17,15,22,19 and 15 fatty acids were detected.The contents of oleic acid,linoleic acid and palmitic acid were relatively high,while the relative contents of polyunsaturated fatty acids were17.87%,26.42%,16.92%,59.56%and 59.27%,respectively.The total amount of EPA and DHA in Brand B was the highest(18.00%).A total of 83 volatile components were identified,including six aldehydes,five ketones,six acid-phenols,25 hydrocarbons,eight alcohols,22 esters and 11 other components.Acid-phenols were the most in Brand A(61.12%)but only 7.66%in Brand B.The relative content of esters in Brand B was higher than those of the other components,reaching 50.68%.The volatiles were mainly composed of acid-phenols and esters in Brand C.In Brand D and Brand E,esters were the most,reaching 43.12%and38.48%,respectively.

关 键 词：鳕鱼肠 凝胶性能 脂肪酸 挥发性成分 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]