酵母抽提物对小黄鱼边角料腥味脱除研究  

Removal of Fishy Smell of Polyactis Scraps by Yeast Extract

作　　者：欧阳伟虹 胡伟 周旭静 孙武千 刘利萍[1] OUYANG Weihong;HU Wei;ZHOU Xujing;SUN Wuqian;LIU Liping(College of Biological&Environmental Sciences,Zhejiang Wanli University,Ningbo 315100,China;Lanyang Aquactic Food Limited Company,Ningbo 315731,China)

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100 [2]宁波兰洋水产食品有限公司,浙江宁波315731

出　　处：《食品与生物技术学报》2020年第6期76-83,共8页Journal of Food Science and Biotechnology

基　　金：宁波市科技局农业重大项目(2017C110010);浙江省“生物工程”重中之重学科学生创新计划项目(1740004037)。

摘　　要：探求酵母抽提物对小黄鱼边角料脱腥效果以及脱腥机制。运用电子鼻结合感官评定比较酵母抽提物和不同的脱腥剂对小黄鱼腥味的脱除效果,采用单因素和正交实验优化酵母抽提物的脱腥时间、脱腥温度和用量,利用顶空固相微萃取-气质联用仪(HS-SPME-GC-MS)测定鱼糜挥发性物质对酵母抽提物脱腥效果进行确认。脱腥结果显示,电子鼻能较好区分不同脱腥剂处理的鱼糜样品的风味,酵母抽提物组脱腥效果良好、风味柔和。最佳脱腥工艺是鱼糜中添加质量分数1%酵母抽提物于40℃脱腥60 min,其三甲胺质量分数减少81.21%。挥发性物质测定结果显示脱腥鱼糜中呈腥味的N,N-二甲基丙酰胺、1-辛烯-3-醇、1-戊烯-3-醇等物质未检出,己醛、戊醛、三甲胺等物质质量分数大幅度减少。The study aimed to investigate the deodorization effect and mechanism of yeast extract for the small yellow croaker.The effects of yeast extract and other deodorants on the smell were determined using electronic nose and sensory evaluation.Single factor and orthogonal experiments were used to optimize the deodorizing time,temperature and dosage of yeast extract.The volatile substances in surimi were detected by head space solid phase microextraction(HS-SPME-GC-MS).The results of deodorization showed that the electronic nose could well distinguish the flavor of surimi treated with different deodorants and the yeast extract group had good deodorization effect and gentle flavor.The best deodorization process was to add 1%yeast extract to fish surimi at 40℃for 60 min,leading to a decrease of 81.21%for the content of trimethylamine.Three volatiles with fishy smell,N,N-dimethylacrylamide,1-octyl-3-alcohol and 1-ene-3-alcohol,were not detected.The contents of hexanal,glutaraldehyde and trimethylamine were reduced.

关 键 词：小黄鱼边角料 脱腥 酵母抽提物 电子鼻 三甲胺 挥发性成分 

分 类 号：Q819[生物学—生物工程]