紫苏提取物对白鲢鱼糜挥发性成分及贮藏品质的影响  

Effects of perilla extract on volatile components and storage quality of silver carp surimi

作　　者：牛宇光 杨宏[1,2] 王玉栋 庄洋 NIU Yuguang;YANG Hong;WANG Yudong;ZHUANG Yang(College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070,China;Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province,Hunan University of Arts and Science,Changde,Hunan 415000, China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]湖南文理学院水产高效健康生产湖南省协同创新中心,湖南常德415000

出　　处：《西北农林科技大学学报（自然科学版）》2022年第4期124-134,共11页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家重点研发计划项目“水产品营养品质保持与调控机制‘蓝色粮仓科技创新’”(2018YFD0901003)。

摘　　要：【目的】研究紫苏提取物漂洗对白鲢鱼糜制品挥发性成分及其在4℃贮藏期间品质的影响,为紫苏在食品行业中的应用提供参考。【方法】采用乙醇萃取法提取紫苏多酚,新鲜白鲢去内脏和鳞后用冷水清洗干净,收集两侧鱼肉,制备鱼糜。白鲢鱼糜经蒸馏水漂洗2次,第3次分别使用蒸馏水,质量分数0.1%和0.3%的紫苏多酚漂洗液(依次记为对照组、0.1%漂洗组和0.3%漂洗组)漂洗,过滤去水后加质量分数2.5%NaCl(按鱼糜质量计算,m/m)斩拌煮制成型。采用固相微萃取-气质联用(SPME-GC-MS)和电子鼻技术(E-nose),分析紫苏提取物漂洗后白鲢鱼糜制品挥发性成分的变化;通过测定样品在4℃贮藏期间的色度、挥发性盐基氮(TVB-N)值、2-硫代巴比妥酸(TBARS)值、pH、菌落总数的变化,分析紫苏提取物漂洗对白鲢鱼糜制品贮藏品质的影响。【结果】电子鼻PCA分析可以很好地将紫苏提取物漂洗组与对照组区分开,可以通过各传感器响应值的变化鉴别不同样品。白鲢鱼糜对照组共检测出18种挥发性化合物;0.1%漂洗组、0.3%漂洗组分别检测到25和26种挥发性化合物;经紫苏提取物漂洗后,白鲢鱼糜样品中对腥味起贡献作用的成分如1-辛烯-3-醇等含量显著降低,同时还可以显著降低样品在4℃贮藏期间的菌落总数及TVB-N、TBARS值的增长速率(P<0.05),稳定pH值变化。【结论】紫苏提取物漂洗可以抑制白鲢鱼糜制品中鱼腥味的形成,延缓贮藏期间其品质的变化。【Objective】This study investigated the effect of rinsing with perilla on volatile flavor compounds and storage quality at 4℃of silver carp surmise products to provide reference for application of perilla in food industry.【Method】The ethanol was used to extract perilla polyphenols.After removing internal organs and scales,fresh silver carp was cleaned with cold water.The meet was collected from both sides to prepare surimi.Surimi was then rinsed twice with distilled water.Then,surimi was rinsed with distilled water and perilla polyphenol rinsing solutions with concentrations of 0.1%and 0.3%.Finally,the surimi was filtered to remove water,and 2.5%NaCl(to the mass of surimi,m/m)was added before chopping and boiling to make fish sausage.The solid-phase microextraction gas chromatography mass spectrometry(SPME-GC-MS)combined with electronic nose(E-nose)technique was used to analyze the changes of volatile flavor compounds in silver carp surmise products after rinsing with perilla extract.Also,whiteness,TVB-N,TBARS,pH value and total bacterial count were measured to explore the quality changes of silver carp surmise products during storage at 4℃.【Result】The electronic nose clearly distinguished the perilla extract rinsing group from the control group.A total of 18 volatile compounds were detected in the silver carp surimi control group,while 25 and 26 volatile compounds were detected in the 0.1%rinse group and 0.3%rinse group,respectively.Perilla extract rinsing effectively reduced the components that contribute to fishy odor in silver carp surmise products,such as 1-Octene-3-ol.It also significantly reduced the growth rate of TVC,TVB-N value and TBARS value of samples during storage at 4℃(P<0.05),and stabilized the changing range of pH.【Conclusion】Perilla extract rinsing can inhibit the formation of fishy odor and improve the quality of silver carp surmise products during storage at 4℃.

关 键 词：白鲢 鱼糜 紫苏提取物 挥发性成分 电子鼻 气相色谱-质谱法(GC-MS) 

分 类 号：TS205.1[轻工技术与工程—食品科学]