GC-MS与电子舌联合分析干制方式对秋刀鱼风味的影响  

Effect of Drying Methods on the Flavor of Cololabis saira Assessed by GC-MS Coupled with Electronic Tongue

作　　者：王琳 赵玲[1] 刘淇[1] 齐祥明[2] 曹荣[1] 牟伟丽 WANG Lin;ZHAO Ling;LIU Qi;QI Xiangming;CAO Rong;MU Weili(Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,China;College of Food Science and Technology,Ocean University of China,Qingdao 266100,China;Rongcheng Yinhai Seafood Co.,Ltd.,Rongcheng 264308,China)

机构地区：[1]中国水产科学研究院黄海水产研究所,山东青岛266071 [2]中国海洋大学食品科学与工程学院,山东青岛266100 [3]荣成银海水产有限公司,山东荣成264308

出　　处：《渔业科学进展》2024年第3期268-277,共10页Progress in Fishery Sciences

基　　金：国家重点研发计划(2020YFD0901203)资助。

摘　　要：为探究不同干制方式对秋刀鱼(Cololabis saira)风味的影响,本研究将腌制后的秋刀鱼分别进行自然干燥、冷风干燥和紫外+冷风干燥,通过气相色谱–质谱联用仪(GC-MS)和电子舌测定鲜鱼、腌制鱼、自然干制鱼、冷风干制鱼、紫外+冷风干制鱼的风味变化。结果显示,GC-MS共检测到包括醛类、醇类、酮类、酸类、烃类以及含氮化合物等58种挥发性风味物质。以鲜秋刀鱼为参照,醇类、醛类、酮类物质的增加均不同程度丰富了3种干制秋刀鱼的油脂香气;其中,紫外+冷风干制鱼中顺-2-庚烯醛、辛醛、2-乙基呋喃等物质的含量明显增多,分别增加至64.96、569.48和189.27μg/kg,使秋刀鱼具有丰富的油脂香味。咸味、鲜味和鲜味回味是干制秋刀鱼重要的滋味指标,电子舌实验结果表明,干制后秋刀鱼的咸味和鲜味回味大幅增加,而鲜味略有降低。3种干制方式均不同程度增加了秋刀鱼的油脂香味,同时丰富了鲜味回味;其中,紫外+冷风干燥最大程度地丰富了干制秋刀鱼的风味。Flavor is an important characteristic of seafood products,and drying can produce unique pleasant flavors.Drying is among the most common methods for processing seafood products.It can improve quality and shelf-life of seafood products and produce unique flavors.Oxidative hydrolysis of lipids during dry fish processing in the presence of light,photosensitizers,heat,oxygen,transition metal ions,and microorganisms produces volatile small molecules,including alcohols,ketones,aldehydes,and acids,which contribute to the flavor profile of dried fish.Volatile compounds are important components of seafood flavor.Flavor analyses are usually performed using gas chromatography-ion mobility spectrometry(GC-IMS)and gas chromatography-mass spectrometry(GC-MS)in combination with electronic nose/tongue techniques,which not only characterizes the molecular composition of volatile components in the sample,but also yields macroscopic results via the electronic nose/tongue,ultimately combining instrumental analysis with quantitative sensory data for a comprehensive evaluation of sample flavor.Currently,the market sales model of Cololabis saira is mainly based on a single frozen whole C.saira,and excludes most types of deep-processed products.There is an urgent need to enrich research into processing effects on C.saira quality and flavor,and further develop markets for deep-processed C.saira products.To explore the effects of different drying methods on C.saira flavor,we assessed flavor molecule profiles using GC-MS and electronic tongue techniques.This study aimed to provide a theoretical basis for improving C.saira product flavor,thereby enhancing the economic impact of the C.saira industry.In this study,C.saira was thawed in low-temperature air,and the giblets were removed and diagonally cut.Pre-treated fish were then soaked in 15%salt water for 1 h,drained naturally,and subjected to natural drying(natural air-drying on a sunny day in autumn for 3 days,environmental temperature 10~20℃,humidity 25%~42%),cold air-drying(continuous

关 键 词：秋刀鱼 自然干燥 冷风干燥 紫外+冷风干燥 风味变化 

分 类 号：S986.1[农业科学—捕捞与储运]