微冻贮藏臭鳜鱼品质、蛋白质组成和挥发性风味物质的变化  

The Changes of Meat Quality, Protein Composition and Volatile Flavor Compoundsin Stinky Mandarin Fish (Siniperca chuatsi) during Superchilled Storage

作　　者：周迎芹 黄晶晶[1,2,3] 杨明柳 林心萍 鄢嫣[1,2,3] 杨立[3] 谢宁宁 Zhou Yingqin;Huang Jingjing;Yang Mingliu;Lin Xinping;Yan Yan;Yang Li;Xie Ningning(Institute of Agro-product Science and Technology,Anhui Academy of Agricultural Sciences,Hefei 230031;Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application,Hefei 230031;Anhui Fuhuang Sungen Food Group Co.,Ltd.,Chaohu 238000,Anhui;National Engineering Research Center of Seafood,Dalian Polytechnic University,Dalian 116034,Liaoning)

机构地区：[1]安徽省农业科学院农产品加工研究所,合肥230031 [2]安徽省食品微生物发酵与功能应用工程实验室,合肥230031 [3]安徽富煌三珍食品集团有限公司,安徽巢湖238000 [4]大连工业大学国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《中国食品学报》2024年第4期294-303,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2023YFD2401400,2022YFD2100902);安徽省重点研究与开发计划项目(202004a06020033)。

摘　　要：以-2℃贮藏的臭鳜鱼为对象,研究其在贮藏过程中蒜瓣肉品质、蛋白质组成以及挥发性风味物质的变化规律。结果表明:贮藏15 d后,鱼体蒜瓣肉出现明显发红现象,色泽a*值由负值(绿色)变为正值(红色),白度明显下降,硬度不断增加,弹性和凝聚性不断下降,整体感官品质明显下降。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)结果显示,在微冻贮藏过程中,鱼肉肌浆蛋白、肌原纤维蛋白在不断降解。气相色谱-离子迁移谱(GC-IMS)结果表明,臭鳜鱼贮藏过程中被检出31种挥发性风味物质,其中辛醛、丙酸、3-羟基-2-丁酮、乙酸己酯、丁酸戊酯随着贮藏时间的延长不断积累,具有刺激性臭味的丙酸含量较高,且贮藏15 d后明显增加,不利于臭鳜鱼正常风味的保持。结论:在-2℃微冻贮藏条件下,15 d内臭鳜鱼的感官及风味品质能较好地保持,15 d后开始劣变。研究结果为臭鳜鱼在微冻贮藏过程中的品质调控提供一定的理论依据。The stinky mandarin fish was stored at superchilled temperature(-2℃),and the changes of garlic-cloves shaped meat quality,protein composition and volatile flavor compounds of fish were investigated.The results showed that the garlic-cloves shaped meat turned red after storage for 15 days,the a*value increased from negative(green)to positive(red)and the whiteness decreased significantly.The hardness continuously increased whereas springiness and cohesiveness showed a reverse trend,the overall sensory quality also decreased significantly.The SDS-PAGE results revealed that the sarcoplasmic protein and myofibrillar protein continuously degraded during superchilled storage.The results of GC-IMS analysis showed that a total of 31 kinds of volatile flavor compounds were detected during storage.Octanal,propionic acid,acetoin,hexyl acetate and amyl butyrate continuously accumulated during storage.The content of propionic acid with irritating odor was relatively high,and increased significantly after storage for 15 days,which make against the normal flavor of stinky mandarin fish.In summary,the sensory and flavor qualities of stinky mandarin fish maintained well within 15 days under the superchilled storage at-2℃and began to deteriorate afterwards.The results provides a theoretical basis for the quality controlling of stinky mandarin fish during superchilled storage.

关 键 词：臭鳜鱼 微冻 蒜瓣肉 蛋白质组成 挥发性风味物质 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]