3种抗氧化剂处理对干制鲅鱼脂肪氧化和挥发性风味成分的影响  

Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel

作　　者：葛迎港 崔柯鑫 陈慧 刘楠[1] 孙永[1] 席瑞 王大军 周德庆[1] 孙国辉 GE Yinggang;CUI Kexin;CHEN Hui;LIU Nan;SUN Yong;XI Rui;WANG Dajun;ZHOU Deqing;SUN Guohui(Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology,Yellow Sea Fisheries Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,China;College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Yantai Haiyu Food Co.Ltd.,Yantai 264000,China)

机构地区：[1]中国水产科学研究院黄海水产研究所,青岛海洋科学与技术试点国家实验室海洋药物与生物制品功能实验室,山东青岛266071 [2]上海海洋大学食品学院,上海201306 [3]烟台海裕食品有限公司,山东烟台264000

出　　处：《肉类研究》2023年第4期21-28,共8页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2019YFD0901703)。

摘　　要：以新鲜鲅鱼为原料,研究叔丁基对苯二酚(tert-butylhydroquinone,TBHQ)、奎诺二甲基丙烯酸酯(trolox)和L-半胱氨酸(L-cysteine,L-Cys)对干制鲅鱼脂肪氧化与挥发性风味物质的影响。检测并分析鱼肉pH值、脂肪氧化(酸价、过氧化值、丙二醛含量)、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力及挥发性风味成分的变化。结果表明:与对照组相比,经0.02%抗氧化剂浸泡处理后鱼肉的酸价、过氧化值、丙二醛含量分别至少降低1.18 mg/g、0.28 g/100 g、66.68 mg/kg,DPPH自由基清除率提高9.80%,pH值未发生明显变化,抗氧化效果表现为Trolox>L-Cys>TBHQ;此外,抗氧化剂处理降低了干制鲅鱼中挥发性风味成分的相对含量;在TBHQ组、Trolox组、L-Cys组和对照组中,含有关键风味成分的数量分别为11、3、11、13种,仅L-Cys组中的关键风味成分与对照组接近,对干制鲅鱼特有风味的影响最小。综上,氨基酸类抗氧化剂L-Cys可以取代合成类抗氧化剂用于抑制干制鱼制品的脂肪氧化。In this study,we compared the effects of tert-butylhydroquinone(TBHQ),quinol dimethacrylate(trolox)and L-cysteine(L-Cys)on the lipid oxidation and volatile flavor components in dry-cured Spanish mackerel(Scomberomorus niphonius).The changes of pH value,lipid oxidation measures such as acid value(AV),peroxide value(POV)and malondialdehyde(MDA)content,1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity and volatile flavor components were measured.The results showed that compared with the control group,AV,POV and MDA content declined by at least 1.18 mg/g,0.28 g/100 g and 66.68 mg/kg after soaking treatment with 0.02%antioxidants,respectively,DPPH radical scavenging capacity increased by 9.80%,whereas no apparent changes of pH value were observed.The inhibitory effects of the three antioxidants were in decreasing order of trolox>L-Cys>TBHQ.Furthermore,the antioxidants decreased the relative amount of volatile flavor components in dry-cured Spanish mackerel.The number of key flavor components in the TBHQ,trolox,L-Cys and control groups was 11,3,11 and 13,respectively.Only the L-Cys group had key flavor components similar to those of the control group,showing that L-Cys has minimal impact on the characteristic flavor of dry-cured Spanish mackerel.In conclusion,L-Cys can be used instead of synthetic antioxidants for inhibiting lipid oxidation in dry-cured fish products.

关 键 词：干制鲅鱼 抗氧化剂 脂肪氧化 挥发性物质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]