食品改良剂对丁香鱼干品质特性的影响  

Effect of food improvers on quality characteristics of dried Engraulis japonicas

作　　者：顾赛麒 王苏宁 鲍嵘斌 胡彬超 杨晓霞 张继磊 陈景滢 林招永 丁玉庭 柯志刚 GU Saiqi;WANG Suning;BAO Rongbin;HU Binchao;YANG Xiaoxia;ZHANG Jilei;CHEN Jingying;LIN Zhaoyong;DING Yuting;KE Zhigang(Ninghai-Zhejiang University of Technology Academy of Science&Technology,Ninghai 315601,China;Ocean College,Zhejiang University of Technology,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;Rui an Huasheng Aquatic Products Co.,Ltd.,Rui an 325200,China;Yuhuan Donghai Yucang Modern Fishery Co.,Ltd.,Yuhuan 317602,China)

机构地区：[1]宁海县浙工大科学技术研究院,浙江宁海315601 [2]浙江工业大学海洋学院,浙江杭州310014 [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]瑞安市华盛水产有限公司,浙江瑞安325200 [5]玉环市东海鱼仓现代渔业有限公司,浙江玉环317602

出　　处：《浙江农业学报》2020年第7期1263-1273,共11页Acta Agriculturae Zhejiangensis

基　　金：宁波市自然科学基金项目(2017A610283);国家自然科学基金(31601500);浙江省公益性技术项目(2016C32056);瑞安市科学技术研究开发计划(NY2019012)。

摘　　要：以常温下贮藏不同天数的丁香鱼干为研究对象,测定水分含量、水分活度、菌落总数、挥发性盐基氮、脂肪氧化程度、色差、肌纤维结构、挥发性风味物和感官评分等指标,探究了茶多酚(TP)、抗坏血酸棕榈酸酯(AP)、单月桂酸甘油酯-大豆分离蛋白(GML-SPI)三种食品改良剂对丁香鱼干品质特性的影响。结果表明,三种改良剂均不会显著影响丁香鱼干的水分含量和水分活度。TP和AP能够抑制丁香鱼干中菌落总数的增长、减少挥发性盐基氮(TVB-N)生成量,而GML-SPI作用恰好相反。三种改良剂均能有效延缓脂质氧化速率、控制色泽变化程度、保护肌纤维结构完整性,其中TP效果最好。从丁香鱼干样品中共检出了五大类25种挥发物,筛选确定了3-甲基丁醛等5种气味活性物质。与对照组相比,三种改良剂处理鱼干挥发物总浓度和气味活性值(OAV)总和均有大幅下降,TP组降幅最大。按感官总评分排序,TP组最高,AP组次之,GML-SPI第三。综上,最终确定0.03%茶多酚溶液对丁香鱼干具有最佳的品质改良效果。This study investigated the effects of tea polyphenol(TP),ascorbyl palmitate(AP),glycerol monolaurate-soy protein isolate(GML-SPI)on the quality characteristics of dried Engraulis japonicas,and the indicators including moisture,water activity,total bacterial count(TBC),total volatile basic nitrogen(TVB-N),lipid oxidation indexes,color difference,muscle fiber structure,volatile flavor components as well as sensory evaluation were analyzed.The results showed that none of the three food improvers significantly affected the moisture and water activity of dried Engraulis japonicas.TP and AP could inhibit the growth of TBC and decrease the production of TVB-N,while GML-SPI had the opposite effect.The three food improvers could effectively delay the rate of lipid oxidation,control the degree of color change,and protect the structural integrity of muscle fibers,of which TP was the best.A total of 25 volatile compounds,which could be divided into 5 classes,were identified in dried Engraulis japonicas,among which 5 odor-active-compounds including 3-methylbutanal were further selected.Compared with the control group,the total concentrations and odor activity value(OAV)summation of the volatiles in dried Engraulis japonicas treated by three improvers decreased significantly,among which TP group decreased the most.According to the total sensory score,TP group ranked the highest,AP group the second,GML-SPI group the third.In conclusion,it was determined that 0.03%tea polyphenol solution had the best quality improvement effect on the dried Engraulis japonicas.

关 键 词：丁香鱼 食品改良剂 品质 风味 

分 类 号：TS201.1[轻工技术与工程—食品科学]