臭氧漂洗及冷冻贮藏对鲢鱼糜蛋白氧化和风味的影响  

Effects of ozone rinsing and freezing storage on protein oxidation and flavor of silver carp surimi

作　　者：郑文栋 楼倚洋 安玥琦 尤娟 尹涛 刘茹 熊善柏[1,2] ZHENG Wendong;LOU Yiyang;AN Yueqi;YOU Juan;YIN Tao;LIU Ru;XIONG Shanbai(College of Food Science and Technology,Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Wuhan 430070,China;Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉),武汉430070 [2]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,武汉430070

出　　处：《华中农业大学学报》2023年第1期154-162,共9页Journal of Huazhong Agricultural University

基　　金：国家重点研发计划(2022YFD2100901);财政部和农业农村部国家现代农业产业技术体系(CARS-45);华中农业大学自主科技创新基金(2662020SCPY006)。

摘　　要：为探究臭氧处理对冷冻鱼糜保质期内的蛋白氧化和风味影响,以鲢为原料,采用臭氧漂洗制备新鲜和冷冻的鱼糜,分别测定盐溶性蛋白、水溶性蛋白、活性巯基、游离氨基酸含量,并采用电子鼻、电子舌和气相色谱-离子迁移谱联用仪(GC-IMS)测定挥发性风味成分组成。结果显示,臭氧漂洗新鲜鱼糜的水溶性蛋白含量下降,盐溶性蛋白含量上升;冷冻贮藏后,水溶性、盐溶性蛋白含量均显著下降(P<0.05)。臭氧漂洗新鲜鱼糜活性巯基含量显著下降(P<0.05),冷冻贮藏后,活性巯基含量也有显著下降,但与臭氧漂洗相比,下降幅度较小。臭氧漂洗鱼糜的游离氨基酸含量显著下降,冷冻贮藏后,游离氨基酸含量大幅度下降。电子鼻、电子舌检测结果显示,冷冻鱼糜与新鲜鱼糜的气味、滋味可以有效区分开,但臭氧漂洗鱼糜与清水漂洗鱼糜不能有效区分。GCIMS共鉴定出59种挥发性风味物质,臭氧漂洗鱼糜检测出的不饱和醇类数量明显低于自来水漂洗鱼糜,并且在冷冻后醇类物质减少,醛类物质显著增加。结果表明,臭氧漂洗初步运用到鱼糜及鱼糜制品等水产加工业中,可以改善鱼糜品质及风味,但在鱼糜冷冻贮藏过程中影响较小。Fresh and frozen surimi were prepared by ozone rinsing,and the effects of ozone rinsing and frozen storage on protein oxidation and flavor of silver carp surimi were investigated.Ozone rinsing decreased water-soluble protein content and increased salt-soluble protein content in fresh surimi.After frozen storage,the contents of water-soluble and salt-soluble protein were significantly decreased(P<0.05).The content of active sulfhydryl in fresh surimi was significantly decreased by ozone rinsing and frozen storage,but the decrease by frozen storage was smaller than that by ozone rinsing.The results of the electronic nose and electronic tongue showed that there was significant difference in the smell and taste between frozen surimi and fresh surimi.However,the ozone rinsing surimi and water rinsing surimi could not be effectively separated.Ozone rinsing and frozen storage significantly decreased the free amino acid content.A total of 59 volatile flavor compounds were identified by GC-IMS.The unsaturated alcohols in ozone-rinsing surimi were significantly lower than those in water-rinsing surimi.After freezing,alcohols decreased,aldehydes increased significantly.The results can provide a theoretical basis for the application of ozone rinsing in surimi and surimi products.

关 键 词：臭氧漂洗 冷冻鱼糜 蛋白氧化 游离氨基酸 风味物质 GC-IMS 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]