蒸烤大刺鳅工艺优化及其风味品质  

Optimization of Processing Technology and Analysis of Flavor Quality for Steam-roasted Mastacembelus aculeatus

作　　者：赖铭勇[1] 陈宇涵 薛凌展[1] 黄柳婷[1] 陈度煌[1] 吴妹英[1] 梁鹏[2] LAI Mingyong;CHEN Yuhan;XUE Lingzhan;HUANG Liuting;CHEN Duhuang;WU Meiying;LIANG Peng(Freshwater Fisheries Research Institute of Fujian Province,Fuzhou 350002,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建省淡水水产研究所,福建福州350002 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《广东海洋大学学报》2024年第6期141-150,共10页Journal of Guangdong Ocean University

基　　金：2023年度福建省海洋服务与渔业高质量发展专项资金(FJHY-YYKJ-2023-2-8);2022年度福建省海洋服务与渔业高质量发展专项资金(FJHY-YYKJGG-2022-2-1,FJHY-YYKJGG-2022-2-2)。

摘　　要：【目的】建立蒸烤大刺鳅(Mastacembelus aculeatus)最佳加工工艺并探究加工前后挥发性风味物质的变化。【方法】以大刺鳅为原料,利用单因素实验考察蒸制时间(3、4、5、6、7 min)、烤制时间(2、3、4、5、6 min)和烤制温度(170、180、190、200、210℃)对其感官评分、色差、失重率、水分含量和质构特性的影响,进一步采用响应面法结合主成分分析法优化并得到蒸烤大刺鳅最佳工艺条件,在此基础上利用固相微萃取-气相色谱-质谱联用仪(SPME-GC-MS)对蒸烤大刺鳅的挥发性风味物质进行鉴定。【结果与结论】蒸烤大刺鳅最佳工艺条件为:蒸制时间4.5min、烤制时间3.5 min、烤制温度190℃,在此条件下感官评分92.15分、弹性0.99、硬度4321.24 g、咀嚼性2014.03、黄度值24.64,规范化综合得分为0.99,与模型预测值基本一致。生肉与成品中共鉴定出97种挥发性风味物质,成品中醇类、萜烯类物质含量远高于生肉,苯乙醇、芳樟醇、香叶醇、反式-橙花叔醇、香茅醇、α-松油醇、桉叶油醇、苯乙烯、α-蒎烯、月桂烯、壬醛、己醛、甲基壬基甲酮、丁香酚和乙苯为蒸烤大刺鳅成品的关键挥发性风味物质。【Objective】To obtain the optimum processing conditions of steam-roasted Mastacembelus aculeatus,and to investigate the changes in volatile flavor compounds before and after processing.【Methods】M.aculeatus was selected as raw material,a single-factor experiment was conducted to assess the effects of steaming time(3,4,5,6,7 min),roasting time(2,3,4,5,6 min)and roasting temperature(170,180,190,200,210℃)on sensory score,color difference,weight loss rate,moisture content,and texture properties.The response surface method combined with principal component analysis was performed to optimize the processing technology of steam-roasted M.aculeatus.On this basis,SPME-GC-MS was utilized to identify the volatile flavor compounds before and after processing.【Results and Conclusion】The optimal processing conditions for steam-roasted M.aculeatus were determined as follows:steaming time of 4.5 min,roasting time of 3.5 min,and roasting temperature of 190℃.Under these conditions,the sensory score was 92.15,springiness was 0.99,hardness was 4321.24 g,chewiness was 2014.03,and b*was 24.64.The standardized comprehensive score was 0.99,which was in close agreement with the predicted value from the model.A total of 97 volatile flavor compounds were identified in raw and steam-roasted M.aculeatus,with alcohols and terpenes being significantly more abundant in the final product than in the raw fish.The key volatile flavor compounds in steam-roasted M.aculeatus included phenylethyl alcohol,linalool,geraniol,trans-nerolidol,citronellol,α-terpineol,eucalyptol,styrene,α-pinene,myrcene,nonanal,hexanal,methyl nonyl ketone,eugenol,and ethylbenzene.

关 键 词：大刺鳅 蒸制 烤制 工艺优化 品质 挥发性风味物质 

分 类 号：S985.1[农业科学—捕捞与储运]