舟山渔场三种海鱼冰藏过程中品质和风味的变化  

Quality and flavor changes of three kinds of marine fish in Zhoushanfishing ground during ice storage

作　　者：顾赛麒[1,2,3] 张晨超 张月婷 鲍嵘斌 林招永 周绪霞 丁玉庭[1,2,3] 周振毅 杨静[1] GU Saiqi;ZHANG Chenchao;ZHANG Yueting;BAO Rongbin;LIN Zhaoyong;ZHOU Xuxia;DING Yuting;ZHOU Zhenyi;YANG Jing(College of Food Science and Technolgy,Zhejiang University of Technology,Hangzhou 310014,China;Ninghai ZJUT Academy of Science&Technology,Ninghai 315600,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;Yuhuan Donghai Yucang Modern Fishery Co.,Ltd.,Yuhuan 317602,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]宁海县浙工大科学技术研究院,浙江宁海315600 [3]国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014 [4]玉环市东海鱼仓现代渔业有限公司,浙江玉环317602

出　　处：《食品与发酵工业》2020年第11期244-251,共8页Food and Fermentation Industries

基　　金：宁波市自然科学基金项目(2017A610283);国家自然科学基金项目(31601500);浙江省公益性技术项目(2016C32056)。

摘　　要：研究了鲐鱼、棘头梅童鱼和龙头鱼在冰藏过程中品质与风味的变化。随着冰藏时间的增加,3种海鱼菌落总数、挥发性盐基氮值、硫代巴比妥酸值均不断升高,其中鲐鱼的增长速度最快,而龙头鱼的增长速度最慢。气味评分与上述指标变化趋势完全相反,冰藏8 d,3种海鱼气味评分均低于60,表明贮藏3 d,鱼样整体气味已不可接受。3种海鱼的pH随冰藏时间增加呈“先降后升”的趋势,且在同等时间下,存在pH(鲐鱼)<pH(棘头梅童鱼)<pH(龙头鱼)的规律。采用GC-MS分析从3种海鱼中检出了32种挥发物,筛选确定了异戊醛等15种气味活性物质。综合主成分分析结果,筛选得到己醛和1-辛烯-3-醇为表征海鱼“新鲜”的特征性挥发物,异戊醛、戊醛、壬醛、苯乙烯、三甲胺和二甲基三硫为表征海鱼“劣变”的特征性挥发物。Quality and flavor changes of Pneumatophorus japonicus,Collichthys lucidus,and Harpadon nehereus during ice storage were examined.The results showed that the total number of colonies,total volatile base nitrogen value,and thiobarbituric acid value of the three kinds of marine fish increased continuously with the increase of ice storage time.The growth rate of Pneumatophorus japonicus was faster than the other two kinds of marine fish,and Harpadon nehereus was the slowest.Moreover,the odor scores of three kinds of marine fish were lower than 60 by the 8th day of storage,which indicates that the overall smell of the fish samples was unacceptable.The pH value decreased at first and then increased.And pH values of Pneumatophorus japonicus<Collichthys lucidus<Harpadon nehereus in the same storage time.A total of 32 volatiles were detected using GC-MS and 15 odor-active-compounds,such as isovaleraldehyde,were identified.Based on principal component analysis,hexanal and 1-octene-3-ol were the characteristic volatiles of"fresh"marine fish,whereas isovaleraldehyde,glutaraldehyde,nonanal,styrene,trimethylamine,and dimethyltrisulfide were identified as the characteristic volatiles of"deterioration"fish.This study could provide a basis for the relevant enterprises or departments to develop a rapid evaluation method of aquatic product quality in the future.

关 键 词：海鱼 冰藏 风味 主成分分析 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]