传统日晒与阴干干腌武昌鱼挥发性风味物质的形成及脂肪氧化的变化  

Formation of Volatile Flavor Compounds and Changes in Fat Oxidation in Blunt-snout Bream by Traditional Sun-drying and Shade-drying

作　　者：陈方雪 邱文兴 谌玲薇 李冬生 乔宇[1] 吴文锦[1] 熊光权[1] 汪兰[1] 丁安子[1] 李新[1] 石柳 CHEN Fangxue;QIU Wenxing;SHEN Lingwei;LI Dongsheng;QIAO Yu;WU Wenjin;XIONG Guangquan;WANG Lan;DING Anzi;LI Xin;SHI Liu(Key Laboratory of Agricultural Products Cold Chain Logistics,Ministry of Agriculture and Rural Affairs,Institute of Agro-Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;School of Bioengineering and Food,Hubei University of Technology,Wuhan 430068,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所农业农村部农产品冷链物流技术重点实验室,湖北武汉430064 [2]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《食品工业科技》2023年第14期36-45,共10页Science and Technology of Food Industry

基　　金：湖北省技术创新专项重大项目“淡水鱼保活运输及冷冻预调理风味调控关键技术研发”(2020BBA048);湖北省农业科技创新中心重大科技研发项目(2020-620-000-002-03)。

摘　　要：为探究传统干腌鱼的挥发性风味物质,本研究以新鲜武昌鱼为原料,采用日晒、阴干两种传统干制方式对腌制武昌鱼进行加工,并通过测定过氧化值、酸价、茴香胺值、共轭二稀与共轭三稀、羰基价、脂肪酸含量,结合挥发性化合物测定、电子鼻及感官评价来探究传统干腌武昌鱼特征风味物质的形成和风味差异。结果显示:日晒干制的武昌鱼,其过氧化值、酸价、茴香胺值、多烯指数、羰基价均高于阴干和未干制组。日晒武昌鱼的不饱和脂肪酸相对含量要低于阴干和未干制的武昌鱼,尤其是油酸(C18:1n9)、亚油酸(C18:2n9)、亚麻酸(C18:3n3)。日晒对武昌鱼整体气味和挥发性风味物质影响较大。日晒武昌鱼挥发性物质有28种,阴干武昌鱼有23种,未干制组为20种。日晒干制武昌鱼具有更强的哈喇味和肉香味,阴干武昌鱼有更显著的鱼腥味和哈喇味。相关性结果表明:武昌鱼的香气物质与脂肪氧化呈显著正相关,与典型的单不饱和脂肪酸和多不饱和脂肪酸呈负相关。脂肪氧化是干腌鱼香气形成的重要途径,日晒促进了脂肪氧化、干腌武昌鱼风味的形成和香气积累。In this experiment,blunt-snout bream was used as raw material,and the pickled blunt-snout bream was processed by two traditional drying methods,sun-drying and shade-drying,and by measuring peroxide value,acid value,anisidine value,polydilute index,carbonyl value,fatty acid content combined with the determination of volatile compounds,electronic nose and sensory evaluation to explore the characteristic flavor compounds of dried fish in different traditional drying methods and overall flavor differences.The results showed that the oxidation value,acid value,anisidine value,polydilute index and carbonyl value of blunt-snout bream dried in sunlight were higher than those in the shade-drying and undried groups.The relative content of unsaturated fatty acids in sun-dried blunt-snout bream was lower than that of shade-dried and undried blunt-snout bream,especially oleic acid(C18:1n9),linoleic acid(C18:2n9),and linolenic acid(C18:3n3)were significantly lower.Different drying methods had a greater impact on the overall odor and volatile flavor compounds of blunt-snout bream.The main types of volatile substances produced by the two drying methods were 28 and 23,respectively,and 20 in the wet group.Most of the characteristic flavor substances in sun dried fish were aldehydes and alcohols.Sun-dried blunt-snout bream had stronger halal flavor and meat flavor,shade-dried blunt-snout bream has more pronounced fishy smell and rancidity,and undried blunt-snout bream had a strong fishy smell and fragrance.The correlation results showed that the aroma compounds of blunt-snout bream were positively correlated with fat oxidation,and significantly negatively correlated with typical monounsaturated fat plugs and polyunsaturated fatty acids.Fat oxidation was an important pathway for the formation of aroma in blunt-snout bream,and sunlight promoted fat oxidation,the formation of flavor and aroma accumulation in blunt-snout bream.

关 键 词：干腌武昌鱼 日晒 挥发性风味物质 香气活性值(OAV) 脂肪氧化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]