摘要
为阐明采肉次数对鱼糜风味特征的影响,本研究采用GC-IMS测定不同采肉次数下(1、2、3、4和 5)制备的白鲢鱼糜的挥发性物质,同时测定TBARS值,并对它们进行相关性分析.结果显示:5组鱼糜中检测出的挥发性物质均为 58种,其中壬醛、乙酸乙酯、2-丙酮、乙醇、2-甲基丁醛的含量相对较高;醛(39.13%～40.91%)、酮(15.52%～21.74%)、醇(19.28%～26.59%)是主要的挥发性物质种类.随着采肉次数的增加,醛类占比先下降后升高,酮类占比逐渐上升,醇类占比波动变化.挥发性物质的PCA和欧式距离结果表明,采肉次数为 1制备的鱼糜样品和其它样品的风味特征差异明显.增加采肉次数,鱼糜的TBARS值先显著(P＜0.05)增加后显著(P＜0.05)降低.鱼糜中己醛、戊醛、E-2-戊烯醛、E-2-辛烯醛、3-辛醇,2,3-戊二酮等与TBARS值正相关(0.8＞r＞0.5),苯酚、苯乙醛负相关(-0.8＜r＜-0.5).采肉次数影响鱼糜风味特征,其主要原因可能是与脂肪氧化有关.
Abstract
Volatile substances of silver carp surimi prepared under different meat mincing times(1,2,3,4,and 5)were determined by GC-IMS,and their TBARS values were also measured.Additionally,correlation analysis between the flavor substances and the TBARS values were conducted to elucidate the effect of meat mincing times on the flavor characteristics of surimi.According to the GC-IMS result,a total of 58 volatile substances were detected in all the 5 surimi samples,with relatively high levels of nonanal,ethyl acetate,2-acetone,ethanol,and 2-methylbutanal.Aldehydes(39.13%～40.91%),ketones(15.52%～21.74%),and alcohols(19.28%～26.59%)were the main types of volatile substances.As the number of meat mincing times increased,the proportion of aldehydes first decreased and then increased,the ketones gradually increased,while the alcohols fluctuated.The PCA and Euclidean distance results of volatile substances indicated that there was a significant difference in flavor characteristics between surimi sample prepared with one time of meat mincing and other samples.The TBARS value of surimi significantly(P＜0.05)increased up to 3 mincing times and then decreased(P＜0.05).Hexanal,glutaraldehyde,3-octanol,2,3-pentanedione,E-2-pentenal,and E-2-octenal in surimi were positively correlated with TBARS values(0.8＞r＞0.5),while phenol and phenylacetaldehyde were negatively correlated(-0.8＜r＜-0.5).The meat mincing times affected the flavor characteristics of surimi,which would be mainly due to fat oxidation.
基金项目
现代农业产业技术体系建设项目(CARS-45)
广西壮族自治区重点研发计划(2022AB20011)
国家科技期刊平台
NSTL
万方数据