响应面优化美国大口胭脂鱼脱腥条件  

Optimization of deodorization conditions of American bigmouth bass using response surface

作　　者：刘方芳 卢祺[1] 刘津延 包建强[1,2,3] LIU Fangfang;LU Qi;LIU Jinyan;BAO Jianqiang(College of Food Science,Shanghai Ocean University,Shanghai 201306,China;Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,Shanghai 201306,China;Ministry of Agriculture Laboratory for Quality,Safety and Risk Assessment of Storage and Preservation of Aquatic Products(Shanghai),Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海201306

出　　处：《食品与发酵工业》2020年第18期167-172,共6页Food and Fermentation Industries

基　　金：水产动物遗传育种中心上海市协同创新中心(ZF1206);上海市科委工程中心建设(11DZ2280300)。

摘　　要：为改善美国大口胭脂鱼的腥味问题,采用红茶脱腥法对其脱腥,使用响应面软件优化设计美国大口胭脂鱼脱腥工艺,采用整体材料吸附萃取(monolithic material sorptive extraction,MMSE)提取美国大口胭脂鱼肉中的挥发性物质,并利用气相色谱-质谱-嗅闻联用法(gas chromatography-mass spectrometry-olfactometry,GC-MS-O)对胭脂鱼肉中的挥发性成分进行分析。用红茶对美国大口胭脂鱼进行脱腥处理,经响应面软件分析得到胭脂鱼的最优脱腥条件为:红茶用量为15 g/L,脱腥时间为41 min,脱腥温度为43℃。通过比较,脱腥后的挥发性物质相对百分含量都有所减少,鱼肉腥味明显减弱,其中,己醛,1-戊烯-3-醇和1-辛烯-3-醇,辛醛和壬醛等物质相对含量变化明显。In order to improve the fishy smell of American bigmouth bass,black tea deodorization method was used for the deodorization. Response surface software was used to optimize the design of American bigmouth bass deodorization process. And volatile components in the American bigmouth bass were extracted by monolithic material sorptive extraction(MMSE),and volatile components in American bigmouth bass were analyzed by gas chromatography-mass spectrometry-olfactomtry(GC-MS-O).The results showed that the best conditions for American bigmouth bass deodorization were under the condition of soaking at 15 g/L black tea at 43 ℃ for 41 min. It was found that the relative percentages of volatile substances after deodorization was basically reduced,and the fishy smell was significantly reduced. The relative content of hexanal,1-pentene-3-ol,and 1-octene-3-ol. and nonanal etc. also considerably changed.

关 键 词：美国大口胭脂鱼 脱腥 响应面 气相色谱-质谱-嗅闻联用法 挥发性成分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]