姜、蒜、香菜水提液对罗非鱼片腥味的影响及脱腥配方优化  

Effect of Extracts from Chinese Ginger,Garlic and Coriander on Removing Fishy Taste of Tilapia Fillets and Optimization of Deodorization Formula

作　　者：黄卉[1] 郝淑贤[1] 李来好[1] 吴燕燕[1] 赵永强[1,2] 岑剑伟 魏涯[1] 相欢[1] HUANG Hui;HAO Shuxian;LI Laihao;WU Yanyan;ZHAO Yongqiang;CEN Jianwei;WEI Ya;XIANG Huan(South China Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,National Research and Development Center for Aquatic Product Processing,Guangzhou 510300,China;Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province,Sanya Tropical Fisheries Research Institute,Sanya 572018,China)

机构地区：[1]中国水产科学研究院南海水产研究所,国家水产品加工技术研发中心,农业农村部水产品加工重点实验室,广东广州510300 [2]三亚热带水产研究院,海南省深远海渔业资源高效利用与加工重点实验室,海南三亚572018

出　　处：《食品工业科技》2023年第16期204-209,共6页Science and Technology of Food Industry

基　　金：国家特色淡水鱼产业技术体系(CARS-46);国家重点研发计划(2018YFD0901006);广东省重点领域研发计划项目(2019B020225001);中国水产科学研究院基本科研业务费专项资金(2020TD69);中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金(2021SD06)。

摘　　要：为开发一种天然来源的脱腥剂,研究姜、蒜、香菜提取液对罗非鱼片腥味的影响。以罗非鱼片为原料,通过单因素实验研究了不同浓度(2、4、6、8、10 g/L)姜、蒜、香菜提取液对罗非鱼片腥味值、脂肪氧化及菌落总数的影响,再通过响应面试验优化三种提取液的浓度。结果表明,姜、蒜、香菜提取液在浓度为6~8 g/L时能有效减轻新鲜罗非鱼片的腥味值,并抑制冷藏过程中腥味物质的产生;三种提取液对硫代巴比妥酸值的最佳抑制浓度皆为8 g/L,蒜提取液处理组的抑制效果较好;姜、蒜、香菜提取液最适的抑菌浓度为8、8、10 g/L,蒜提取液处理组的抑菌效果较好。通过响应面优化得到的三种提取液复合脱腥的配方为:姜提取液8.9 g/L、蒜提取液7.5 g/L、香菜提取液5.8 g/L,在此条件下新鲜罗非鱼片腥味值为0.42。姜、蒜、香菜提取液复配对去除罗非鱼片的腥味具有较好的效果。With the growing demand for a natural deodorizer,ginger,garlic and coriander extracts were proposed to remove the fishy smell of tilapia fillets.The effects of different concentrations of ginger,garlic and coriander extracts on the fishy smell value,fat oxidation and total bacterial count of tilapia fillet were studied by single factor experiments.Then the proportion of the three extracts was optimized by response surface test.The results showed that ginger,garlic and coriander extracts at concentrations of 6~8 g/L could effectively reduce the fishy smell value of fresh tilapia fillets and inhibit the production of fishy smell during cold storage.All of the three extracts could significantly inhibit the increase of thiobarbital acid value at concentrations of 8 g/L and the garlic extract had better inhibition effect.Ginger,garlic and coriander extracts could effectively reduce the total bacterial count of tilapia fillets during cold storage at concentrations of 8,8,10 g/L respectively.The antibacterial effect of garlic extract was better than the other extracts.The optimum compound concentrations of the three extracts to remove the fishy smell were as follow:8.9 g/L of ginger extract,7.5 g/L of garlic extract and 5.8 g/L of coriander extract.The fishy smell value of fresh tilapia fillet was 0.42 in this optimum formula.The compound combination of ginger,garlic and coriander extracts had a better effect on removing fishy smell of tilapia fillet.

关 键 词：罗非鱼片 脱腥 响应面优化 腥味值 脂肪氧化 菌落总数 

分 类 号：S986.1[农业科学—捕捞与储运]