基于SPME-GC-MS和电子鼻分析臭氧-流态冰处理对大黄鱼风味的影响  

Effects of Ozone-Ice Slurry Treatment on Flavor of Pseudosciaena crocea Based on SPME-GC-MS and Electronic Nose Analysis

作　　者：刘建华[1] 朱荣荣 曾倩华 唐炜 丁玉庭[1] LIU Jianhua;ZHU Rongrong;ZENG Qianhua;TANG Wei;DING Yuting(College of Food Science and Technology,Zhejiang University of Technology/Key Laboratory of Marine Fishery Resources Explortment&Utilization of Zhejiang Province/National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院/浙江省海洋渔业资源开发与利用重点实验室/国家远洋水产品加工研发分中心(杭州),浙江杭州310014

出　　处：《食品科学技术学报》2023年第1期154-162,共9页Journal of Food Science and Technology

基　　金：“十三五”国家重点研发计划重点项目(2019YFD0901603);国家自然科学基金资助项目(31972104)。

摘　　要：为研究臭氧-流态冰(O-IS)处理中不同臭氧质量浓度(0、1、3、5 mg/L)对大黄鱼在优级品货架期内风味的影响,采用固相微萃取-气相色谱-质谱联用(SPME-GC-MS)结合电子鼻技术,以新鲜鱼块和传统碎冰保鲜的鱼块为对照,分析了挥发性风味物质变化规律。结果表明:SPME-GC-MS从大黄鱼样品中共检出35种挥发性成分,主要为醛类、烃类及醇类物质。己醛、庚醛及1-辛烯-3-醇等使鱼体呈腥味的挥发性物质含量分析证明,1 mg/L O-IS处理能够在降解大黄鱼腥味物质含量的同时,减轻臭氧对鱼肉的氧化作用。电子鼻分析发现:O-IS处理组的腥味物质响应程度显著低于对照组,且1 mg/L O-IS处理后电子鼻未识别到腥味物质。研究表明,在大黄鱼优级品货架期内,1 mg/L O-IS处理可以显著降低大黄鱼腥味物质含量。To investigate the effects of different ozone concentrations(0,1,3,5 mg/L)in ozone-ice slurry(O-IS)treatment on the flavor of Pseudosciaena crocea during the storage life of excellent grade,the change pattern of volatile flavor substances was analyzed and discussed using solid-phase microextraction-gas chromatography mass spectrometry(SPME-GC-MS)combined with electronic nose technique,and the fresh fish cubes and fish cubes preserved with traditional flake ice method were used as controls.The results showed that a total of 35 volatile components,mainly aldehydes,hydrocarbons and alcohols,were detected in the Pseudosciaena crocea samples by SPME-GC-MS.Among them,the quantitative analysis of hexanal,heptanal,1-octen-3-ol and etc.,which were the volatile substances that made the fish fishy,proved that 1 mg/L O-IS treatment could degrade the content of fishy smell substances in Pseudosciaena crocea while reducing the oxidation effect of ozone on the fish flesh.Electronic nose analysis found that the response to fishy odor substances in the O-IS treatment groups were significantly lower than that in the control group.Moreover,after 1 mg/L O-IS treatment,the fishy substances were not detected by the electronic nose.This study showed that within the shelf life of excellent grade of Pseudosciaena crocea,the 1.00 mg/L O-IS treatment could significantly reduce the fishy substance content of Pseudosciaena crocea.

关 键 词：臭氧-流态冰 大黄鱼 固相微萃取-气相色谱-质谱联用 电子鼻 风味 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]