迷迭香酸和表儿茶素对海鲈鱼鱼肉风味特性的影响  

Effects of Rosmarinic Acid and Epicatechin on Fish Favor Characteristics of Sea Bass

作　　者：楚晓燕 赵凇民 郑婕 李园园 李颖畅 李学鹏 Chu Xiaoyan;Zhao Songmin;Zheng Jie;Li Yuanyuan;Li Yingchang;Li Xuepeng(College of Food Science and Technology,Bohai University,National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology of Fresh Agricultural Products,Jinzhou 121013,Liaoning)

机构地区：[1]渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《中国食品学报》2024年第11期325-334,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金区域创新发展联合基金重点项目(U20A2067)。

摘　　要：鱼类宰杀后营养成分在内源酶作用下易发生降解和氧化,如三磷酸腺苷(ATP)的降解、蛋白质变性等,使其品质下降和风味特性变差。为延缓肌苷酸(IMP)降解,保留鱼肉特有风味,通过电子鼻和气相色谱-质谱(GC-MS)等技术探究迷迭香酸和表儿茶素对冷藏海鲈鱼鱼肉风味特性的影响。结果表明:迷迭香酸(RA)和表儿茶素(EC)使海鲈鱼中呈味核苷酸相对含量和K值显著降低,前期IMP含量由原来的0.61μg/100 g分别升至1.70μg/100 g和1.39μg/100 g,此时风味和苦味比最高,2 d后IMP开始降解,降解速率系数分别是0.079和0.037,RA和EC均能有效延缓IMP降解。GC-MS结果表明,在贮藏前期共检出挥发性物质25种,其中醛类3种、醇类4种、酯类2种、醚类3种、胺类物质9种、酸类和其它烷烃类4种。在贮藏中期,共检出挥发性物质39种,其中醛类2种、酮类1种、醇类6种、酯类6种、醚类4种、胺类物质10种、酸类和其它烷烃类10种。在贮藏后期,共检出挥发性物质44种,其中醛类2种、醇类7种、酯类3种、醚类3种、胺类物质11种、酸类和其它烷烃类18种。经RA和EC处理的海鲈鱼,其挥发性气味较对照有明显差异,且RA和EC也能减缓海鲈鱼肌肉中水分流失。Fresh fish are susceptible to degradation and oxidation by endogenous enzymes after death,such as degradation of adenosine triphosphate(ATP)and protein denaturation,resulting in reducing quality and flavor characteristics.To delay the degradation of IMP and to preserve the flavor properties of fish,rosmarinic acid(RA)and epicatechin(EC)were used to inhibit ACP activity.The flavor characteristic was investigated mainly by electronic nose and gas chromatography-mass spectrometry(GC-MS)in sea bass.The results showed that nucleotides content and K value in sea bass treated with RA and EC decreased significantly,and the IMP content increased from 0.61μg/100 g to 1.70μg/100 g and 1.39μg/100 g,respectively,when the flavor to bitterness ratio was the highest,and the degradation of IMP started after 2 d,and the degradation rate coefficients were 0.079 and 0.037,respectively,and both RA and EC could effectively retard the degradation of IMP.A total of 25 volatile substances were detected by GC-MS in the pre-storage period,including 3 aldehydes,4 alcohols,2 esters,3 ethers,9 amines,and 4 acids and other alkanes.In the middle of storage,39 volatile substances were detected,including 2 aldehydes,1 ketone,6 alcohols,6 esters,4 ethers,10 amines,10 acids,and other alkanes.44 volatile substances were detected,including 2 aldehydes,7 alcohols,3 esters,3 ethers,11 amine substances,and 18 acids and other alkanes in the late storage period.The volatile odors of sea bass treated with RA and EC were more significantly different from that of the control.RA and EC could also slowdown the water loss in the muscle of sea bass.

关 键 词：酸性磷酸酶 迷迭香酸 表儿茶素 海鲈鱼 风味特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]