预制烤鱼水分分布及关键挥发性风味物质分析
Analysis of Moisture Distribution and Key Volatile Flavor Compounds in Prepared Grilled Fish
张艳 1王圣开 2付勋 1冯婷婷 1李翔 1聂青玉1
作者信息
- 1. 重庆三峡职业学院农林科技学院,重庆 404155
- 2. 重庆市万州食品药品检验所,重庆 404000
- 折叠
摘要
以即热型预制烤鱼为研究对象,采用低场-核磁共振技术(Low field-nuclear magnetic resonance,LF-NMR)、顶空固相微萃取与气相色谱质谱联用技术(Headspace-solid phase microextraction-gas chromatography mass spectrom-etry,HS-SPME-GC-MS)对不同电烤条件下烤鱼水分分布及挥发性风味物质进行研究.结果表明:250℃烤制20 min的烤鱼加工损失率最低,持水力最高.烤鱼中水分主要形式为不易流动水,200℃烤鱼的弛豫时间T22、T23 最低,其次是250℃烤鱼,T2 反演谱整体向左移动,说明水的自由度降低.250℃烤制 20 min的烤鱼不易流动水峰面积占比(A22)最高,达 94.03%,自由水峰面积占比(A23)最低,为 1.93%,说明肌肉组织持水较优.在 5组烤鱼中共鉴定出 70种挥发性物质,主要为醛类、酮类、醇类及烃类等.通过相对气味活度值(Relative odor activ-ity value,ROAV)筛选出关键挥发性风味物质分别为 12、9、11、8和 8种.5组样品贡献较大的风味物质为己醛、1-辛烯-3-醇、壬醛等,其中愈创木酚和 4-甲基苯酚是碳烤烤鱼特有的关键风味物质.通过主成分分析,不同条件烤制的烤鱼关键挥发性风味物质差异明显.相关性分析表明,A22 与异戊醛、庚醛和 2,3-辛二酮呈显著正相关(P<0.05),与壬醛和愈创木酚呈显著负相关(P<0.05).该研究结果为预制烤鱼开发提供参考.
Abstract
With the ready-to-heat prepared grilled fish as study subject,the moisture distribution and volatile flavor compo-unds of grilled fish under different electric grilling conditions were investigated by LF-NMR and HS-SPME-GC-MS detec-tion technology.The results showed that the lowest processing loss and the highest water holding capacity were found in the grilled fish baked at 250°C for 20 min.The main form of water in grilled fish was non-flowable water,with the lowest relaxation times T22 and T23 for grilled fish at 200°C,followed by grilled fish at 250°C.The T2 inversion spectrum shifted to the left overall,indicating that the degree of freedom of water molecules decreased.Grilled fish at 250°C for 20 min had the highest percentage of peak area of non-flowable water(A22)that up to 94.03%,and had the lowest percentage of peak area of free water(A23)as low as 1.93%,indicating that muscle tissue hold water better.A total of 70 volatile compounds were identified in five groups of grilled fish,including aldehydes,ketones,alcohols and hydrocarbons.The key volatile flav-or compounds were screened by their relative odor activity values as 12,9,11,8 and 8,respectively.The flavor compounds that contributed significantly to the five groups of samples were hexanal,1-octen-3-ol and nonanal,with guaiacol and 4-methylphenol being the key flavor compounds specific to charcoal grilled fish.The key volatile flavor compounds of grilled fish baked under different conditions differed significantly by principal component analysis.Correlation analysis showed that A22 was significant positively correlated with isovaleraldehyde,heptanal and 2,3-octanedione(P<0.05)and significant negatively correlated with nonanal and guaiacol(P<0.05).The results of this study would provide a reference for the development of prepared grilled fish.
关键词
即热/预制烤鱼/碳烤/电烤/水分迁移/挥发性风味物质Key words
ready-to-heat/prepared grilled fish/carbon roasting/electric roasting/moisture migration/volatile flavor compounds引用本文复制引用
基金项目
重庆市教育委员会科学技术研究项目(KJZD-K202203501)
出版年
2024
国家科技期刊平台
NSTL
万方数据