太平洋牡蛎活体冷藏过程中脂质及挥发性物质变化  

Changes in Lipids and Volatile Compounds of Pacific Oysters during Live Storage

作　　者：李彤彤 赵玲[2] 王善宇 刘淇[2] 曹荣[2,3] LI Tongtong;ZHAO Ling;WANG Shanyu;LIU Qi;CAO Rong(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,China;Laboratory for Marine Drugs and Bioproducts,Pilot National Laboratory for Marine Science and Technology,Qingdao 266235,China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]中国水产科学研究院黄海水产研究所,山东青岛266071 [3]青岛海洋科学与技术试点国家实验室海洋药物与生物制品功能实验室,山东青岛266235

出　　处：《肉类研究》2024年第10期23-29,共7页Meat Research

基　　金：山东省重点研发计划项目(2022TZXD0022-4)。

摘　　要：为探究活体牡蛎在冷链贮运过程中的风味品质变化规律,以太平洋牡蛎为研究对象,对其4℃冷藏过程中的存活率、脂质组分及其氧化程度及挥发性物质进行检测分析。结果表明:太平洋牡蛎具有较强的抗逆性,低温贮藏6 d后存活率仍能达85%以上;总脂、甘油三酯和磷脂含量在冷藏过程中均呈下降趋势,过氧化值和硫代巴比妥酸反应物值呈上升趋势;游离脂肪酸中,饱和脂肪酸和单不饱和脂肪酸相对含量上升,多不饱和脂肪酸相对含量下降;采用气相色谱-离子迁移谱从牡蛎中鉴定出59种挥发性成分,其中1-辛烯-3-醇、3-甲基丁醛、1-辛烯-3-酮相对含量增加,(E)-2-戊烯醛、(E)-2-己烯醛、(E)-2-庚烯醛、庚醛、3-辛酮相对含量明显减少,可能是造成牡蛎风味品质下降的主要原因;Pearson相关性分析结果显示,亚油酸、亚麻酸等相对含量与1-辛烯-3-醇、3-甲基丁醛、1-辛烯-3-酮、庚醛、3-辛酮等挥发性物质变化密切相关,表明多不饱和脂肪酸可能是影响牡蛎贮藏过程中风味变化的重要因素。综上,尽管太平洋牡蛎可以在低温条件下存活较长时间,但脂质氧化分解和挥发性物质变化会对其风味品质造成不良影响。To assess the pattern of variations in the flavor quality of live oysters during cold chain transportation,Pacific oysters were chosen for evaluation of its survival rate,lipid composition and oxidation level,and volatile components during storage at 4℃.The results showed that Pacific oysters had strong stress resistance.After 6 days of low-temperature storage,the survival rate remained above 85%.During the storage period,the concentrations of total fat,triglycerides,and phospholipids decreased,and the peroxide value(POV)and thiobarbituric acid reactive substances(TBARS)value increased.In the free fatty acids,the relative contents of saturated and monounsaturated fatty acids increased,and the relative contents of polyunsaturated fatty acids decreased.A total of 59 volatile components were detected in oysters by gas chromatography-ion mobility spectrometry(GC-IMS).The relative contents of 1-octen-3-ol,3-methylbutanal,and 1-octen-3-one increased markedly,whereas those of(E)-2-pentenal,(E)-2-hexenal,(E)-2-heptanal,heptanal,and 3-octone significantly decreased.These changes may be the major cause of the deterioration of oyster flavor.Additionally,Pearson correlation analysis showed a close correlation between the relative contents of linoleic acid and linolenic acid and those of certain volatile flavor compounds such as 1-octen-3-ol,3-methylbutanal,1-octen-3-one,heptanal,and 3-octone suggesting that polyunsaturated fatty acids may have a significant impact on the flavor variations in oysters during storage.In summary,despite the high survival rate of Pacific oysters under low-temperature conditions,alterations in lipid oxidation and volatile components negatively influence its flavor quality.

关 键 词：太平洋牡蛎 活体贮藏 脂质 挥发性物质 贮藏品质 

分 类 号：S983[农业科学—捕捞与储运]