鲫鱼冷藏期间新鲜度与挥发性物质相关性分析  

Correlation analysis between volatiles and freshness of crucian carp during cold storage

作　　者：郑佳琦 宫雅姝 牛梦迪 王军[1] ZHENG Jiaqi;GONG Yashu;NIU Mengdi;WANG Jun(College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品与发酵工业》2024年第23期226-233,共8页Food and Fermentation Industries

基　　金：北京市科技计划项目(Z191100004019019)。

摘　　要：鲫鱼(Carassius auratus)是一种典型的淡水鱼,随着冷藏时间的延长,其品质会发生明显变化。为研究冷藏条件下鲫鱼新鲜度与贮藏过程中挥发性物质的相关性,通过挥发性物质来判断鲫鱼的新鲜程度,该研究分析了鲫鱼在4℃贮藏过程中与新鲜度相关的主要理化指标及微生物指标,并进行聚类分析,可根据新鲜度变化将鲫鱼分为3类。并采用原位固相微萃取,气相色谱质谱联用对鲫鱼贮藏过程中的挥发性物质进行测定。结果表明,冷藏期间鲫鱼的pH值、挥发性盐基氮含量和菌落总数随着冷藏时间的延长明显增大,而硬度则不断下降。通过多元统计分析,筛选出异戊醇、3-羟基-2-丁酮、壬醛作为指征鲫鱼贮藏期间新鲜度变化的特征指标,并且在此基础上构建了基于挥发性物质的鲫鱼新鲜度变化判别模型,为通过无损测定鲫鱼释放的挥发性物质来分析其新鲜度变化提供了重要参考。Crucian carp(Carassius auratus)is a typical freshwater fish and the quality of crucian carp changes significantly with the prolongation of cold storage.To study the correlation between volatiles and quality changes of crucian carp during cold storage,and to judge the freshness of crucian carp through the volatiles,this study analyzed the main physicochemical and microbiological indexes related to the freshness of crucian carp during storage at 4℃,and carried out a cluster analysis,which could be divided into three categories according to the freshness of the crucian carp,and used solid-phase microextraction in situ and gas chromatography tandem mass spectrometry to analyze the volatiles released during cold storage of crucian carp.Results showed that the pH value,total volatile base nitrogen and total viable count of crucian carp during cold storage increased significantly,while the firmness decreased continuously.Through multivariate statistical analysis,isoamyl alcohol,acetoin,and nonanal were selected as the characteristic indexes to characterize the quality change of crucian carp during storage,and a freshness discrimination model of crucian carp based on volatiles was constructed,which provides an important reference to analyze the quality change of crucian carp through the nondestructive determination of volatiles released from the fish.

关 键 词：鲫鱼 冷藏 挥发性物质 固相微萃取气相色谱质谱联用 主成分分析 判别模型 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]