Effect and analysis of MAP on volatile flavor compounds in sturgeon(Huso dauricused × sturger schrenckii) caviar
-
摘要: 采用固相微萃取（SPME）结合气相色谱-质谱（GC-MS）联用技术,测定不同气调包装对鲟鱼籽酱0℃冷藏过程中挥发性物质的影响。结果表明:醛类是鲟鱼籽酱的主要气味贡献物质,其中己醛是鲟鱼籽酱最重要的风味成分。气调包装可较大程度地增加己醛的相对含量,含量最高可达到13.70%。与对照组相比,气调包装组鲟鱼籽酱具有更浓的脂肪味,青草味和鱼腥味,尤其是在储藏3月时格外明显,此时气味成分最丰富。气调包装具有一定的抑制不饱和脂肪酸的氧化和氨基酸降解的作用,减少了酮类和醇类物质的变化。另外,气调组CO2浓度最低的MAP4组（30%CO2+70%N2）在储藏过程中一些挥发性物质变化如醇类和酯类与其他气调组差异较大,验证了水产品的气调包装CO2浓度不可过低。气调包装对鲟鱼子酱的气味以及对货架期的延长方面具有显著影响。Abstract: Volatile compounds in different MAP sturgeon caviars during 0 ℃ cold storage were analyzed by combining solid phase micro- extraction( SPME) with gas chromatography- mass spectrometry( GC- MS). The compounds responsible for the flavor of sturgeon caviars were mostly aldehydes,among which hexanal had the most contribution. Modified atmosphere packaging( MAP) obviously increased the relative contents of hexanal,which reached 13.70% as highest.A stronger fatty,grassy and fishy smell especial in the third month was detected in MAP sturgeon caviars,when they had abundant volatile compounds. MAP could inhibit the oxidation of polyunsaturated fatty acids and the degradation of amino acids,and the change of ketones and alcohols contents were decreased as well. In addition,the MAP4 group treating with lowest concentration of CO_2( 30% CO_2+ 70%N_2) possessed obvious differences,for example,alcohols and esters had different content comparing with other groups,which verified a more concentration of CO_2 was better in storage.The results showed that MAP could affect odors of sturgeon caviar and extending shelf life.
-
[1] 郝淑贤,何丹,魏涯,等.鱼卵加工产品类型与鱼籽酱保鲜技术研究进展[J].南方水产科学,2014,10(3):104-108. [2] 郝淑贤,李晓燕,李来好,等.鲟营养组成、高值化加工利用及质量安全研究进展[J].南方水产科学,2014,10(6):101-106. [3] Vazhiyil V.Seafood Processing:Adding Value Through Quick Freezing,Retortable Packaging,Cooking-Chilling and Other Methods[M].Florida CRC Press Traylor and Francis Group,2006:167-196.
[4] Ruiz C,Moral A.Free amino acids in muscle of Norway lobster(Neprops novergicus)in Controlled and modified atmosphere during chilled storage[J].Food Chemistry,2004,86(1):85-91.
[5] Metin S,Erkan N,Baygar T,et al.Modified atmosphere packaging of fish salad[J].Fisheries Science,2002,68(1):204-209.
[6] Dalgaard P,Gram L,Huss H H.Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres[J].International journal of food microbiology,1993,19(4):283-294.
[7] L.Lauzon Hélène,Margeirsson Bjrn,Arason Sigurjon,et al.Conservation of fresh golden redfish(Sebastes marinus)fillets:influence of bleeding,modified atmosphere packaging using different gas mixtures and superchilling on quality deterioration[J].2012,26(2):185-191.
[8] Randell K,Hattula T,Ahvenainen R.Effect of packaging method on the quality of rainbow trout and Baltic herring fillets[J].LWT-Food Science and Technology,1997,30(1):56-61.
[9] Garthwaite G.Chilling and freezing of fish[M].Fish Processing Technology.Springer.1997:93-118.
[10] Turan H,Kocatepe D.Different MAP conditions to improve the shelf life of sea bass[J].Food Science and Biotechnology,2013,27(2):195-200.
[11] Bouletis A D,Arvanitoyannis I S,Hadjichristodoulou C,et al.The effect of modified atmosphere packaging on the microbiological,physical,chemical and sensory characteristics of broadtail squid(Illex coindetii)[J].International Journal of Food Science&Technology,2013,49(2):329-336.
[12] Selli S,Cayhan G G.Analysis of volatile compounds of wild gilthead sea bream(Sparus aurata)by simultaneous distillationextraction(SDE)and GC-MS[J].Microchemical Journal,2009,93(2):232-235.
[13] Joffarud J J,Leroi F,Roy C,et al.Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon[J].International journal of food microbiology,2001,66(3):175-184.
[14] Edirisinghe R K B,Graffham A J,Taylor S J.Characterisation of the volatiles of yellowfin tuna(Thunnus albacares)during storage by solid phase microextraction and GC-MS and their relationship to fish quality parameters[J].International Journal of Food Science&Technology,2007,42(10):1139-1147.
[15] Duflos G,Coinvm V M,Cornu M,et al.Determination of volatile compounds to characterize fish spoilage using headspace/mass spectrometry and solid-phase microextraction/gas chromatography/mass spectrometry[J].Journal of the Science of Food and Agriculture,2006,86(4):600-611.
[16] Soncin S,Chiesa L M,Panseri S,et al.Determination of volatile compounds of precooked prawn(Penaeus vannamei)and cultured gilthead sea bream(Sparus aurata)stored in ice as possible spoilage markers using solid phase microextraction and gas chromatography/mass spectrometry[J].Journal of the Science of Food and Agriculture,2009,89(3):436-442.
[17] 赵景丽.金华火腿风味形成过程中游离氨基酸参与的美拉德反应研究[D].郑州:河南农业大学,2013. [18] 丁丽丽,吴燕燕,李来好,等.咸带鱼加工过程挥发性风味成分的变化[J].食品科学,2012,32(24):208-212. [19] Alasalvar C,Taylor K D A,Shahidi F.Comparison of volatiles of cultured and wild sea bream(Sparus aurata)during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry[J].Journal of agricultural and food chemistry,2005,53(7):2616-2622.
[20] 黄卉,何丹,李来好,等.复合添加剂对鲟鱼籽酱(Huso dauricused×sturger schrenckii)挥发性成分的影响[J].食品科学,2015,36(12):97-103. [21] 李来好,丁丽丽,吴燕燕,等.咸鱼中的挥发性风味成分[J].水产学报,2012,36(6):979-988. [22] 孙宝国.特征香味含硫食品香料化合物[J].食品科技,2006,31(7):173-175. [23] 卢春霞,翁丽萍,王宏海,等.3种网箱养殖鱼类的主体风味成分分析[J].食品与工业发酵,2010,36(17):163-169. [24] 张智翠,薛长湖,李兆杰,等.牡蛎在冻藏过程中气味物质的变化[J].食品工业科技,2006,27(10):170-172. [25] 何洁,宋焕禄,陈耿俊,等.宣威火腿中香味活性化合物的分析[J].食品科技,2008,33(10):78-82. [26] 赵建新,顾小红,刘杨岷,等.传统豆酱挥发性风味化合物的研究[J].食品科学,2007,27(12):684-687. [27] 张智翠.太平洋牡蛎品质的季节性变化及贮藏过程中的生化变化[D].青岛:中国海洋大学,2006. [28] 刘奇,郝淑贤,李来好,等.鲟鱼不同部位挥发性成分分析[J].食品科学,2012,33(16):142-145. [29] 李阳,汪超,胡建中,等.冻藏前后白鲢鱼肉中挥发性成分含量分析[J].质谱学报,2014,35(1):59-65. [30] 黄骆镰,黄克,肖如武.水产品腥昧物质形成机理的研究进展[J].广东化工,2009,36(9):146-151. [31] 刘红,杨荣华,戴志远,等.利用鲢鱼制备肉味香精及其香气成分的分析[J].中国食品学报,2010,10(2):149-153. [32] 徐为民,徐幸莲,周光宏,等.风鹅加工过程中挥发性风味成分的变化[J].中国农业科学,2007,40(10):2309-2315. [33] ToldráF.Proteolysis and lipolysis in flavour development of dry-cured meat products[J].Meat Science,1998,1(49):101-110.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
