酵母细胞液处理对白鲢鱼鱼糜脂肪氧化和风味的影响

doi:10.7506/spkx1002-6630-201015021

食品科学 ›› 2010, Vol. 31 ›› Issue (15): 95-99.doi: 10.7506/spkx1002-6630-201015021

酵母细胞液处理对白鲢鱼鱼糜脂肪氧化和风味的影响

付湘晋^{1 , 2}，贺海翔³，许时婴²，李忠海¹，胡叶碧¹，张慧¹

1.中南林业科技大学食品科学与工程学院 2.江南大学食品科学与技术国家重点实验室 3.湖南宏兴隆湘莲食品有限公司

收稿日期:2009-11-18 修回日期:2010-06-09 出版日期:2010-08-15 发布日期:2010-12-29
通讯作者: 付湘晋 E-mail:yangtzfu@yahoo.com.cn

Effect of Wall-free Cells of Yeast on Lipid Oxidation and Flavor of Silver Carp Surimi

FU Xiang-jin1,2，HE Hai-xiang3，XU Shi-ying2，LI Zhong-hai1， HU Ye-bi1， ZHANG Hui1

1.School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410000, China；
2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
3. Hunan Hongxinglong Lotus Foodstuffs Co. Ltd., Xiangtan 411228, China

Received:2009-11-18 Revised:2010-06-09 Online:2010-08-15 Published:2010-12-29
Contact: FU Xiang-jin1 E-mail:yangtzfu@yahoo.com.cn

摘要/Abstract

摘要：

研究酵母细胞液脱除鲢鱼肉的腥味，以水洗鱼糜为对照，采用化学分析、感官评定、气相色谱- 质谱-嗅闻(GC-MS-O)研究酵母细胞液对白鲢鱼鱼糜脂肪氧化和风味的影响。结果表明：葡萄酒酵母细胞液能显著抑制鱼肉脂肪氧化，并快速消除鱼肉的硫代巴比妥酸反应物(TBARS)，在2h 内从2.4 mg/kg 降低到0.8mg/kg，速率约为0.8mg/(kg·h) (25℃)。水洗鱼糜鱼腥味残留较重，葡萄酒酵母细胞液处理鱼糜的鱼腥味大部分被脱除。鱼糜中具有鱼腥味的2- 葵烯醛、2, 4- 葵二烯醛在经葡萄酒酵母细胞液处理后已检测不到，而水洗鱼糜中有部分2- 葵烯醛残留(0.48mg/kg)。所以，葡萄酒酵母细胞液对白鲢鱼鱼糜具有很好的脱腥效果。

关键词: 酵母细胞液, 脱腥, 白鲢鱼, 鱼糜

Abstract:

Suspension of wall-free cells of different types of yeast (brewers yeast, grape wine yeast, Saccharomyces cerevisiae and braker s yeast) prepared by snailase hydrolysis was used to treat silver carp surimi in order to examine its effect on lipid oxidation and flavor of silver carp surimi using chemical analysis, sensory evaluation and gas chromatography-mass chromatography. The results indicated that the suspension wall-free cells of grape wine yeast could more significantly inhibit lipid oxidation in silver scarp meat in comparison with brewers yeast, Saccharomyces cerevisiae and braker s yeast. The thiobartiburic acid reactive substance (TBARS) in silver scarp meat was quickly eliminated within 2 h period from 2.4 to 0.8 mg/kg with a rate of 0.8 mg/ (kg·h) at 25 ℃. Although traditional water-washed surimi retained severe fishy odor, it could be almost removed after treatment with the suspension. The contents of 2-decenal and 2, 4-decadenal as the major components responsible for fishy odor were under the detection limit (0.48 mg/kg) in surimi after treatment with the suspension. Therefore, wall-free cells of wine yeast have excellent effect on the removal of fishy odor from silver carp surimi.

Key words: yeast, deodorization, silver carp, surimi

中图分类号:

TS251.5

付湘晋1,2，贺海翔3，许时婴2，李忠海1，胡叶碧1，张慧1. 酵母细胞液处理对白鲢鱼鱼糜脂肪氧化和风味的影响[J]. 食品科学, 2010, 31(15): 95-99.

FU Xiang-jin1,2，HE Hai-xiang3，XU Shi-ying2，LI Zhong-hai1， HU Ye-bi1， ZHANG Hui1. Effect of Wall-free Cells of Yeast on Lipid Oxidation and Flavor of Silver Carp Surimi[J]. FOOD SCIENCE, 2010, 31(15): 95-99.

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酵母细胞液处理对白鲢鱼鱼糜脂肪氧化和风味的影响

Effect of Wall-free Cells of Yeast on Lipid Oxidation and Flavor of Silver Carp Surimi

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