食品科学

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电子束辐照对带鱼鱼糜及其热诱导凝胶挥发性风味成分的影响

吕梁玉,官爱艳,张单阳,杨文鸽,徐大伦,林娴萍,周星宇   

  1. 1.宁波大学海洋学院,浙江省动物蛋白食品精深加工重点实验室,浙江海洋高效健康养殖协同创新中心,浙江 宁波 315211;
    2.浙江大学环境与资源学院,浙江 杭州 310058
  • 出版日期:2016-09-25 发布日期:2016-09-26
  • 通讯作者: 周星宇
  • 基金资助:

    国家自然科学基金面上项目(31371793);公益性行业(海洋)科研专项(201305013);
    “水产”浙江省重中之重学科开放基金项目(xkzsc1429)

Effects of Electron Beam Irradiation on the Volatile Flavor Components of Hairtail Surimi and Its Thermally Inducted Gel

LÜ Liangyu1, GUAN Aiyan1, ZHANG Danyang2, YANG Wenge1, XU Dalun1, LIN Xianping1, ZHOU Xingyu1,*   

  1. 1. Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Collaborative Innovation Center for
    Zhejiang Marine High-Efficiency and Healthy Aquaculture, School of Marine Science, Ningbo University, Ningbo 315211, China;
    2. College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, China
  • Online:2016-09-25 Published:2016-09-26
  • Contact: ZHOU Xingyu

摘要:

分析电子束辐照和热诱导对鱼糜及鱼糜凝胶嗅感的影响,为电子束技术用于提高鱼糜凝胶性能提供数据支持。采用气相色谱-质谱联用技术结合相对气味活度值和感官评定,分析带鱼鱼糜及其鱼糜凝胶挥发性风味成分的变化,确定其中的关键嗅感成分。结果表明:从对照组鱼糜和鱼糜凝胶、辐照组鱼糜和鱼糜凝胶中分别鉴定出25、41、20、44 种挥发性化合物,辐照后的鱼糜和鱼糜凝胶感官上鱼香味略有减弱,但没有辐照异味,鱼糜通过热诱导后鱼香味增强;辐照对鱼糜及鱼糜凝胶嗅感起关键作用和有修饰作用的挥发性风味物质的种类基本没有影响,对照组和辐照组鱼糜最关键的嗅感成分均为癸醛、辛醛、3-甲基丁醛和1-辛烯-3-醇,而鱼糜凝胶则为甲硫醇、二甲基三硫醚、3-甲基丁醛和二甲基二硫醚,其中的含硫化合物赋予熟鱼糜更强的鱼香味。结论:在改善带鱼鱼糜凝胶性能的同时,7 kGy电子束辐照对鱼糜及其热诱导鱼糜凝胶的嗅感无显著影响。

关键词: 电子束辐照, 带鱼鱼糜, 挥发性成分, 气相色谱-质谱联用, 相对气味活度值

Abstract:

To obtain data supporting the application of electron beam (EB) irradiation for improving the gel properties of
serimi, the effects of EB irradiation on the odor quality of hairtail surimi and surimi gel were studied. The volatile flavor
components of hairtail surimi and surimi gel were analyzed by gas chromatography-mass spectrometry (GC-MS), and the
key odor compounds were determined based on their relative odor activity values (ROAV). A total of 25, 41, 20, and 44
volatiles were identified in the control and irradiated groups of surimi and surimi gel, respectively. After EB irradiation, the
fish smell of surimi and surimi gel was slightly reduced, but did not become worse. Compared with surimi, the fish smell of
surimi gel was enhanced by heat induction. There was little influence of EB irradiation at 7 kGy on the key odor compounds
of surimi and surimi gel. Decanal, octanal, 3-methylbutanal and 1-octen-3-ol were the key odor compounds of hairtail surimi.
The key odor compounds of the surimi gel included methanthiol, dimethyl disulfide, dimethyl trisulfide and 3-methylbutanal.
These sulfur compounds enhanced the fish smell of cooked surimi. Apart from improving the gel properties of serimi, 7 kGy
EB irradiation caused little influence on the smell and key odorant compounds of surimi and surimi gel.

Key words: electron beam irradiation, hairtail surimi, volatile components, gas chromatography-mass spectrometry (GCMS), relative odor activity value (ROAV)

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