臭氧气浮漂洗对鲢鱼糜挥发性成分的影响  

Effect of ozone floatation rinsing on volatile components of silver carp surimi

作　　者：周鸿宇 刘欢[1] 熊善柏[1] 刘友明[1] ZHOU Hongyu;LIU Huan;XIONG Shanbai;LIU Youming(College of Food Science and Technology,Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education/National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院/长江经济带大宗水生生物产业绿色发展教育部工程研究中心/国家大宗淡水鱼加工技术研发分中心(武汉),武汉430070

出　　处：《华中农业大学学报》2022年第3期229-235,共7页Journal of Huazhong Agricultural University

基　　金：国家重点研发计划项目(2018YFD0901005);财政部和农业农村部国家现代农业产业技术体系(CARS-45-28)。

摘　　要：为探究臭氧气浮漂洗对鲢鱼糜的除腥效果,以鲢鱼糜为试验材料,采用电子鼻结合顶空-固相微萃取-气质联用法(HS-SPME-GC-MS)检测分析传统漂洗和臭氧气浮漂洗后鲢鱼糜的挥发性成分,寻找其腥味来源。结果显示:鲢鱼糜中共检测到24种挥发性物质。与传统漂洗鱼糜相比,经过臭氧气浮漂洗后,鱼糜中挥发性成分减少,己醛、庚醛、壬醛、癸醛、1-辛烯-3-醇等对鱼腥味贡献较大物质的相对含量皆有所降低,而1-甲基-4-硝甲基-哌啶和5-甲基-2-苯基-吲哚等其他化合物并未被检测出。电子鼻的PCA分析结果与HS-SPME-GC-MS检测结果相一致。结果表明,使用臭氧气浮漂洗鱼糜相比传统漂洗可有效减轻鱼糜腥味,漂洗时间应控制在10~15 min。In order to investigate the deodorization effect of ozone flotation rinsing on silver carp suri⁃mi,the surimi were prepared by conventional rinsing and ozone flotation rinsing,respectively.The volatile components of surimi were determined by the electronic nose combined with headspace-solid phase micro-extraction-gas chromatography(HS-SPME-GC-MS).The ROAV analysis was used to determine the ex⁃tent of contribution of specific volatile components to the odour of the silver carp surimi in order to find the source of its fishy odour.The results showed that a total of 24 volatile substances were detected in the sil⁃ver carp surimi.The volatile components were less in surimi by ozone floatation rinsing than those by con⁃ventional rinsing.The relative content of fishy components were reduced,such as hexanal,heptanal,non⁃anal,decanal and 1-octene-3-ol,but 1-methyl-4-nitromethyl-piperidine and 5-methyl-2-phenyl-indole which are associated with the fishy odour,were not detected.The PCA analysis result of the electronic nose was consistent with the HS-SPME-GC-MS results.In conclusion,ozone flotation rinsing of surimi can effective⁃ly reduce the fishy odour of surimi compared with conventional rinsing,and the rinsing time should be con⁃trolled in the range of 10-15 min.

关 键 词：臭氧 鲢 鱼糜漂洗 除腥 电子鼻 顶空-固相微萃取-气质联用法 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]