咖啡渣粉末及其提取液对罗非鱼的脱腥作用  

Study on deodorization effect of powdered spent coffee grounds and its extract on tilapia

作　　者：胡苑 施文正[1,2] 卢瑛 HU Yuan;SHI Wenzheng;LU Ying(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation,Shanghai 201306,China;Laboratory of Quality&Safety Risk Assessment for Aquatic Products on Storage and Preservation,Ministry of Agriculture,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]农业部水产品贮藏保鲜质量安全风险评估实验室,上海201306

出　　处：《食品与发酵工业》2023年第9期244-251,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2019YFD0902003)。

摘　　要：为了改善罗非鱼腥味,以废弃咖啡渣为原材料,分别探究咖啡渣粉末及其提取液对罗非鱼的脱腥效果。通过GC-MS对咖啡渣粉末处理后的罗非鱼体表挥发性化合物分析发现,处理后的罗非鱼体表腥味强度降低,体表中12种与腥味有关的气味活性成分含量下降74.09%,而回收的咖啡渣粉末中腥味化合物增加,结合扫描电镜分析,认为咖啡渣粉末借助吸附作用实现了体表脱腥。结合感官评定和GC-MS分析咖啡渣提取液对冷藏罗非鱼肉风味的影响,发现咖啡渣提取液处理组中腥味化合物的累积速度得到有效控制,相较于对照组,整体风味更佳。采用HPLC分析发现,咖啡渣提取液中含有丰富的绿原酸,且根据脂肪氧化酶活性的下降和咖啡渣提取液处理组中硫代巴比妥酸值的增速减缓,说明咖啡渣提取液对冷藏鱼肉的风味改良主要在于抑制了脂肪氧化酶活性,延缓鱼肉脂肪氧化。To improve the fishy smell of tilapia,spent coffee grounds were used as raw materials to study the deodorization effects of powdered spent coffee grounds on the tilapia body surface and spent coffee grounds extract on refrigerated tilapia meat.GC-MS analysis of tilapia skin and powdered spent coffee grounds showed that the treatment with powdered spent coffee grounds reduced the intensity of fishy odor on the body surface of tilapia,and the content of 12 odorous active components related to fishy smell in the body surface decreased by 74.09%after treatment.However,the compounds related to the fishy smell in powdered spent coffee grounds increased.Combined with scanning electron microscope(SEM)observation,it was considered that the powdered spent coffee grounds could deodorize the body surface by means of adsorption.Combined with sensory evaluation and GC-MS analysis of the effect of spent coffee grounds extract on the flavor of refrigerated tilapia,it was found that the accumulation rate of fishy flavor compounds in the spent coffee grounds extract group was effectively controlled,and the overall flavor was better than that in the control group.HPLC analysis showed that there was abundant chlorogenic acid in spent coffee grounds extract,and according to the decreased lipoxygenase activity and the slow growth of thiobarbituric acid value in the spent coffee grounds extract treatment group,it could be considered that the flavor improvement of refrigerated fish by spent coffee grounds extract mainly caused by inhibiting the activity of lipoxygenase and delaying the oxidation of fish fat.This study can provide a scientific basis for the fishy smell removal of freshwater fish.

关 键 词：咖啡 罗非鱼 脱腥 气相色谱-质谱法(GC-MS) 挥发性风味化合物 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]