双斑东方鲀在冷藏保鲜过程中挥发性风味物质的变化

doi:10.7506/spkx1002-6630-20200920-261

食品科学 ›› 2021, Vol. 42 ›› Issue (20): 188-196.doi: 10.7506/spkx1002-6630-20200920-261

双斑东方鲀在冷藏保鲜过程中挥发性风味物质的变化

贾哲，陈晓婷，潘南，蔡水淋，张怡，刘智禹

（1.福建农林大学食品科学学院，福建福州 350000；2.福建省水产研究所，国家海水鱼类加工技术研发分中心（厦门），福建省海洋生物增养殖与高值化利用重点实验室，福建厦门 361013）

出版日期:2021-10-25 发布日期:2021-11-12
基金资助:
福建省种业创新与产业化工程项目（2017FJSCZY03）；福建省海洋渔业结构调整专项（2017HTJG07）

Changes of Volatile Flavor Compounds in Takifugu bimaculatus during Refrigeration Storage

JIA Zhe, CHEN Xiaoting, PAN Nan, CAI Shuilin, ZHANG Yi, LIU Zhiyu

(1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, China;2. Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China)

Online:2021-10-25 Published:2021-11-12

摘要/Abstract

摘要： 以双斑东方鲀鱼肉为研究对象，采用电子鼻及顶空固相微萃取-气相色谱-质谱（headspace solid phase microextraction-gas chromatography-mass spectrometry，HS-SPME-GC-MS）联用技术对冷藏（0 ℃和4 ℃）过程中双斑东方鲀鱼肉挥发性风味物质的种类和相对含量进行分析，探索鱼肉在冷藏过程中挥发性物质的变化规律。结果表明：双斑东方鲀在4 ℃和0 ℃条件冷藏1～3 d模糊数学感官评分较高，分别在7 d和9 d达到消费者可接受上限；电子鼻传感器响应值的主成分分析（principal component analysis，PCA）与线性判别分析能够对不同冷藏时期鱼肉中挥发性风味物质进行差异性分析，且分析结果与HS-SPME-GC-MS检测结果具有一致性。利用HS-SPME-GC-MS技术共检出48 种挥发性物质，包括烃类、醇类、醛类、酯类、芳香族化合物和含氮含硫杂环化合物，新鲜鱼肉具有鱼腥味、清新气味，冷藏11 d后，鱼肉的腥味增强，哈喇味、酸臭味加重，醛类和含氮含硫杂环化合物是导致其风味劣变的主要挥发性风味物质；结合气味活性值分析发现1-辛烯-3-醇、己醛、辛醛、壬醛和2,3-辛二酮是鱼肉在冷藏过程中的主要关键风味物质；使用PCA法构建挥发性风味物质综合评价模型为T=0.83T1＋0.15T2，评价结果与感官评价结果呈极显著负相关（P＜0.01）。由此可见电子鼻结合HS-SPME-GC-MS可用于双斑东方鲀在冷藏过程中的挥发性风味物质的区分与判别，可为研究不同冷藏时期的双斑东方鲀鱼肉风味变化提供理论参考。

关键词: 双斑东方鲀；挥发性风味物质；顶空固相微萃取-气相色谱-质谱；电子鼻；气味活性值

Abstract: In this study, headspace solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the types and relative contents of volatile flavor substances in Takifugu bimaculatus during cold storage at 0 or 4 ℃ so as to explore the change of volatile substances in the fish during cold storage. The results showed that the fuzzy mathematics gave high sensory scores for Takifugu bimaculatus cold stored for 1–3 days, and reached the upper limit of consumer acceptance on day 7 and 9 for 4 and 0 ℃, respectively. Principal component analysis (PCA) and linear discriminant analysis (LDA) of the electronic nose data showed clear differences in the volatile flavor substances in T. bimaculatus cold stored for different periods of time, which was consistent with the results of HS-SPME-GC-MS. Forty-eight volatile substances were detected, including hydrocarbons, alcohols, aldehydes, esters, aromatic compounds and nitrogen- and sulfur-containing heterocyclic compounds. The fresh fish flesh smelled fishy smell but refreshing. After 11 days of refrigeration, the fishy smell became stronger, and rancid and sour odors appeared.?Nitrogen- and sulfur-containing heterocyclic compounds and aldehydes were the major compounds responsible for the flavor deterioration. Odor activity value (OAV) analysis showed that 1-octene-3 alcohol, hexanal, octanal, nonaldehyde and 2,3-octandione were the key flavor substances of the fish during refrigeration storage. PCA was used to construct the comprehensive evaluation model for volatile flavor substances: T = 0.83T1 + 0.15T2, and the evaluation results were significantly negatively correlated with the sensory evaluation results (P < 0.01). In conclusion, electronic nose combined with HS-SPME-GC-MS can be used to discriminate the differences in the volatile flavor components of T. bimaculatus during cold storage, which may provide a theoretical reference for investigating the changes of volatile flavor compounds in T. bimaculatus during cold storage.

Key words: Takifugu bimaculatus; volatile flavor components; headspace solid phase microextraction-gas chromatography-mass spectrometry; electronic nose; odor activity value

中图分类号:

TS254.4

贾哲，陈晓婷，潘南，蔡水淋，张怡，刘智禹. 双斑东方鲀在冷藏保鲜过程中挥发性风味物质的变化[J]. 食品科学, 2021, 42(20): 188-196.

JIA Zhe, CHEN Xiaoting, PAN Nan, CAI Shuilin, ZHANG Yi, LIU Zhiyu. Changes of Volatile Flavor Compounds in Takifugu bimaculatus during Refrigeration Storage[J]. FOOD SCIENCE, 2021, 42(20): 188-196.

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双斑东方鲀在冷藏保鲜过程中挥发性风味物质的变化

Changes of Volatile Flavor Compounds in Takifugu bimaculatus during Refrigeration Storage

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