白鲢鱼糜低气味本底模型的构建研究  

The Construction of a Low-Odor Background Model of Silver Carp(Hypophthalmichthys molitrix)Surimi

作　　者：耿海永 陈丽华 杨方 吴仪 王淑芬 姜启兴 许艳顺 夏文水 GENG Haiyong;CHEN Lihua;YANG Fang;WU Yi;WANG Shufen;JIANG Qixing;XU Yanshun;XIA Wenshui(State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品科学与技术国家重点实验室、江南大学食品学院、江苏省食品安全与质量控制协同创新中心,江苏无锡214122

出　　处：《渔业科学进展》2024年第3期245-257,共13页Progress in Fishery Sciences

基　　金：国家大宗淡水鱼产业技术体系(CARS-45);江苏省现代农业重点及面上项目“‘三减’健康美味休闲肉制品创制关键技术研究与应用”(BE2021319);江苏省大宗淡水鱼体系(JATS[2022]507)共同资助。

摘　　要：鱼糜制品(如火锅鱼丸)的风味是消费者关心的质量属性之一,而关键气味活性物质的吸附释放规律并不明确。现有气味研究主要在配置溶液中进行,与真实的气味活性物质—固态鱼糜之间的相互作用存在一定差异,因此,基于固态鱼糜进行气味研究是十分必要的,其关键在于一个无气味或低气味的鱼糜本底模型,从而可进一步研究各气味成分与鱼糜本底模型的互作关系。本研究考察了8种不同漂洗介质对鱼糜本底模型气味残留的影响。结果表明,白鲢(Hypophthalmichthys molitrix)鱼糜经SPME-GC-MS共检出65种挥发性物质,气味活性物质(OAV>1)有18种;经8种漂洗介质处理后,鱼糜样品中分别含有6、8、7、9、6、12、9和9种气味活性物质,挥发性气味物质的残留率依次为(0.380±0.120)%、(0.610±0.086)%、(0.280±0.033)%、(0.480±0.037)%、(0.150±0.018)%、(4.330±0.160)%、(18.680±0.081)%和(0.490±0.003)%。综合SPME-GC-MS、电子鼻和感官评价结果比较,1%NaCl(W/W)+1%Na_(2)CO_(3)(W/W)+4.0%C2H5OH(V/W)漂洗介质处理后,白鲢鱼糜的挥发性气味物质残留少,总含量降低为(6.57±0.77)μg/kg,17种气味活性物质的OAV<1,仅壬醛的OAV为1.34±0.05,可构建出低气味的鱼糜本底模型。In the Healthy China Strategy context,fish are increasingly in demand as a source of high-quality protein.Silver carp(Hypophthalmichthys molitrix)is a resource-rich and highly productive freshwater fish species found in China that is not edible raw or cooked in its original form due to its many boney spines.However,due to its advantages of being low-cost,low in fat,and high in protein,it is an ideal choice for surimi production.Currently,it is widely used in the industrial production of surimi products.The development of the freshwater surimi industry can significantly improve the added value of freshwater fish utilization,which has attracted extensive attention.Freshwater surimi is high in protein and low in fat and has a smooth and delicate taste,making it extremely popular with consumers.It has a high output,low price,is growing in demand,and is gradually being accepted throughout domestic and foreign markets.It has also driven the development of some related industries and produced significant economic and social benefits.As domestic consumers experience improved living standards and a faster pace of work,premade dishes containing surimi products as well as recreational snack surimi products with increased shelf-life are more attractive,as they save the consumer processing time,are enjoyed by the consumer,and meet their nutritional demands,affording these products great market potential.With the development of surimi products and related industries,specific requirements are being put forward for its production.Although China supplanted Japan as the largest producer of surimi products worldwide in 2006,ushering in a period of nearly 10 years of high production growth,the annual production of surimi products in China since 2014 has stagnated or even slightly decreased.Moreover,the surimi industry has entered a bottleneck period for quality enhancement caused by the expansion of quantity.The fishy odor of freshwater surimi is one of the industrial problems that affect the quality and efficiency of surimi.The fla

关 键 词：白鲢 鱼糜气味本底模型 挥发性物质 固相微萃取/气质联用 气味活度值 电子鼻 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]