二氢杨梅素对煎烤鱿鱼片贮藏过程中氧化三甲胺降解及品质的影响

doi:10.7506/spkx1002-6630-20200315-234

食品科学 ›› 2021, Vol. 42 ›› Issue (7): 247-252.doi: 10.7506/spkx1002-6630-20200315-234

二氢杨梅素对煎烤鱿鱼片贮藏过程中氧化三甲胺降解及品质的影响

李颖畅，李双燕，杜凤霞，刘雪飞，魏涯，杨贤庆

（1.渤海大学食品科学与工程学院，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁锦州 121013；2.中国水产科学研究院南海水产研究所，广东广州 510220）

出版日期:2021-04-15 发布日期:2021-05-17
基金资助:
“十三五”国家重点研发计划重点专项（2017YFC1600706）

Effect of Dihydromyricetin on Trimethylamine Oxide Degradation and Quality Attributes in Grilled Squid Fillets during Storage

LI Yingchang, LI Shuangyan, DU Fengxia, LIU Xuefei, WEI Ya, YANG Xianqing

(1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China;2. South China Sea Fisheries Institute, Chinese Academy of Fishery Sciences, Guangzhou 510220, China)

Online:2021-04-15 Published:2021-05-17

摘要/Abstract

摘要： 为了降低贮藏鱿鱼制品中甲醛含量和提高鱿鱼制品的贮藏品质，本研究以未加二氢杨梅素的鱿鱼制品为对照，将用质量分数0.2%二氢杨梅素浸泡并烤制的鱿鱼制品在25 ℃条件下贮藏。以氧化三甲胺（trimethylamine oxide，TMAO）含量、甲醛含量、二甲胺含量、三甲胺含量、色差、硫代巴比妥酸值、质构特性、气味和水分变化情况作为评价指标，探究二氢杨梅素对鱿鱼制品贮藏品质的影响。结果表明：与对照组相比，二氢杨梅素处理能增强鱿鱼片贮藏过程中的持水性，同时有效延缓煎烤鱿鱼片褐变反应，改善鱿鱼片的颜色变化，降低脂肪氧化程度，提高产品的硬度及弹性，延缓产品在贮藏过程中不良挥发性气味的生成并且抑制TMAO降解，减少甲醛的生成。因此二氢杨梅素能很好地保持煎烤鱿鱼片的贮藏品质。

关键词: 二氢杨梅素；氧化三甲胺；煎烤鱿鱼片；品质

Abstract: In order to reduce the formaldehyde content in squid products and improve the storage quality of squid products, the effect of dihydromyricetin on trimethylamine oxide (TMAO) degradation and quality attributes in grilled squid fillets was studied. The experiment was divided into a control group and a dihydromyricetin group (0.2%). Squid products were stored at 25 ℃. Changes in the contents of TMAO, formaldehyde (FA), dimethylamine (DMA) and trimethylamine (TMA), color difference, thiobarbituric acid (TBA) value, texture, odor, and water mobility were explored during storage. The results showed that dihydromyricetin inhibited the loss of water during storage, and effectively delay the occurrence of browning reactions in grilled squid fillets, thereby inhibiting the color change. Dihydromyricetin decreased fat oxidation, increased the hardness and elasticity of the product, delayed the generation of unpleasant volatile odors, inhibited the degradation of TMAO and reduced the production of FA. Therefore, dihydromyricetin could maintain the storage quality of grilled squid fillets well and inhibit TMAO degradation.

Key words: dihydromyricetin; trimethylamine oxide; grilled squid fillets; quality

中图分类号:

TS254.4

李颖畅，李双燕，杜凤霞，刘雪飞，魏涯，杨贤庆. 二氢杨梅素对煎烤鱿鱼片贮藏过程中氧化三甲胺降解及品质的影响[J]. 食品科学, 2021, 42(7): 247-252.

LI Yingchang, LI Shuangyan, DU Fengxia, LIU Xuefei, WEI Ya, YANG Xianqing. Effect of Dihydromyricetin on Trimethylamine Oxide Degradation and Quality Attributes in Grilled Squid Fillets during Storage[J]. FOOD SCIENCE, 2021, 42(7): 247-252.

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二氢杨梅素对煎烤鱿鱼片贮藏过程中氧化三甲胺降解及品质的影响

Effect of Dihydromyricetin on Trimethylamine Oxide Degradation and Quality Attributes in Grilled Squid Fillets during Storage

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