酵母葡聚糖的前处理及其对白鲢鱼肉的去腥效果  

Yeast Glucan Pretreatment and Its Deodorization Effect for Silver Carp Mince

作　　者：黄晶晶 张慧敏 赵丽媛 熊善柏 黄琪琳 HUANG Jingjing;ZHANG Huimin;ZHAO Liyuan;XIONG Shanbai;HUANG Qilin(Key Laboratory of Environment Correlative Dietology,Ministry of Education,College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,环境食品学教育部重点实验室,湖北武汉430070

出　　处：《食品科学》2020年第20期54-60,共7页Food Science

基　　金：中央高校基本科研业务费专项(2662018PY057);现代农业产业技术体系建设专项(CARS-45-28)。

摘　　要：选择碱提和热水洗2种方式对酵母葡聚糖进行前处理,采用感官评价、电子鼻技术和顶空固相微萃取-气相色谱-质谱联用,评价前处理后酵母葡聚糖的添加对白鲢鱼肉整体风味及挥发性成分的影响,并进一步探究酵母葡聚糖消减鱼腥味机制。结果发现经热水洗处理可大幅消除酵母葡聚糖自带的风味物质。将其添加至白鲢鱼肉中,其对鱼肉风味产生显著影响,表现为鱼肉的鱼腥味、青草味和土霉味有所减弱,挥发性成分中对鱼腥味贡献较大的己醛、壬醛和1-辛烯-3-醇的含量均有不同程度的减小。经过内标法定量计算己醛、壬醛和1-辛烯-3-醇的含量分别从486.94、318.59、183.81μg/kg降至375.49、240.53、128.86μg/kg,下降率分别为22.9%、24.5%和30.0%,表明酵母葡聚糖对腥味物质存在吸附作用。而且,酵母葡聚糖还可在一定程度上降低鱼肉的硫代巴比妥酸反应物值,抑制鱼肉中脂肪的氧化,从而减小腥味物质的产生。In this work,hot water washing and alkali extraction were used separately to pretreat yeast glucan,and then the overall flavor and volatile compounds of minced silver carp meat added with the pretreated yeast glucan were evaluated by sensory evaluation,electronic nose(E-nose)and headspace solid phase microextraction combined with gas chromatographymass spectrometry(HS-SPME-GC-MS).Furthermore,the deodorization mechanism of yeast glucan was investigated.The results showed that hot water washing could greatly remove the volatile compounds of yeast glucan,and addition of the treated yeast glucan affected the flavor of minced fish meat,as manifested by a decrease in the fishy,grassy and earthymusty odor,and a reduction in the contents of hexanal,nonanal and 1-octene-3-ol contributing to the off-odor of fish.The contents of hexanal,nonanal and 1-octen-3-ol calculated by the internal standard method decreased by 22.9%(486.94 versus 375.49μg/kg),24.5%(318.59 versus 240.53μg/kg)and 30.0%(183.81 versus 128.86μg/kg),respectively,after addition of the yeast glucan,revealing that it could adsorb off-odor compounds from fish meat.Besides,hot water-wash yeast glucan reduced the thiobarbituric acid reaction substrate(TBARS)value of fish meat,thus inhibiting lipid oxidation and consequently reducing the production of off-odor in silver carp meat.

关 键 词：酵母葡聚糖 白鲢鱼肉 腥味 顶空固相微萃取-气相色谱-质谱联用 吸附作用 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]