茶多酚和EGCG对风干金鲳鱼品质相关理化指标的改善效果比较

doi:10.7506/spkx1002-6630-20220224-207

食品科学 ›› 2023, Vol. 44 ›› Issue (2): 54-63.doi: 10.7506/spkx1002-6630-20220224-207

• 食品化学 • 上一篇

茶多酚和EGCG对风干金鲳鱼品质相关理化指标的改善效果比较

王睿，王琦，周敏，余斌，张雪莎，刘峥

（1.武汉轻工大学食品科学与工程学院，湖北武汉 430023；2.农产品加工与转化湖北省重点实验室，湖北武汉 430023；3.大宗粮油精深加工教育部重点实验室，湖北武汉 430023）

发布日期:2023-01-31
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0401202）

Comparison of the Effects of Tea Polyphenols and Epigallocatechin Gallate on Improving Physicochemical Indexes Related to Quality of Air-Dried Golden Pomfret

WANG Rui, WANG Qi, ZHOU Min, YU Bin, ZHANG Xuesha, LIU Zheng

(1. School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;2. Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China; 3. Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China)

Published:2023-01-31

摘要/Abstract

摘要： 为比较分析茶多酚及茶多酚的主要成分表没食子儿茶素没食子酸酯（epigallocatechin gallate，EGCG）对风干金鲳鱼加工过程中品质相关的理化性质的改善作用，在腌制液（8%的食盐溶液）中分别添加0.05%茶多酚、0.05% EGCG和0.02% EGCG，对腌制和风干过程中鱼肉的盐含量、持水率、水分迁移、硫代巴比妥酸反应物（thiobarbituric acid reactive substances，TBARS）值和挥发性盐基氮（total volatile basic nitrogen，TVB-N）值进行检测，并通过气相色谱-离子迁移谱分析风干金鲳鱼加工过程中挥发性风味物质的变化规律。结果显示，添加茶多酚和EGCG均可有效抑制鱼背肉和鱼腹肉腌制和风干过程中TVB-N值和TBARS值升高（P＜0.05），通过减少不易流动水的损失提升鱼肉的持水性，其中0.05%茶多酚改善效果最佳，其次是0.05% EGCG，最后是0.02% EGCG。风干金鲳鱼加工过程中共鉴定出63 种挥发性成分，其中醛类、酮类及酯类物质随着腌制风干工艺的进行呈上升趋势，形成风干金鲳鱼独特的风味。添加茶多酚和EGCG有利于风干金鲳鱼挥发性物质中醛类和酮类的形成，同时降低具有刺激性气味物质（三乙胺、丁酸、邻苯酚和异丙醇）的含量，0.05%茶多酚改善风味的效果最好，0.05% EGCG次之，最后是0.02% EGCG。研究表明，天然茶多酚对风干金鲳鱼加工过程中品质的改善效果优于单一成分EGCG。

关键词: 茶多酚；表没食子儿茶素没食子酸酯；风干金鲳鱼；理化性质；挥发性成分

Abstract: In order to comparatively analyze the effects of tea polyphenols and epigallocatechin gallate (EGCG), the major component of tea polyphenols, on the quality-related physicochemical properties during the processing of air-dried golden pomfret, 0.05% tea polyphenols, 0.05% EGCG and 0.02% EGCG were added to the marinade solution (8% salt), separately. The salt content, water-holding capacity (WHC), water migration, thiobarbituric acid reactive substances (TBARS) value and total volatile basic nitrogen (TVB-N) content of fish meat during curing and air drying were detected, and the change of volatile flavor substances during air-dried golden pomfret processing was analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the addition of tea polyphenols and EGCG could effectively inhibit the increase in TVB-N and TBARS values of fish back and abdominal muscles during the curing and air-drying process (P < 0.05), and reduce the loss of immobile water, which in turn could enhance the WHC of fish meat. Among them, the effect of 0.05% tea polyphenols was the most pronounced, followed by 0.05% EGCG, and 0.02% EGCG was least effective. A total of 63 volatile components were identified during the processing of air-dried golden pomfret, among which aldehydes, ketones and esters increased during the curing and air-drying process, contributing to the unique flavor of air-dried golden pomfret. The addition of tea polyphenols and EGCG was conducive to the formation of volatile aldehydes and ketones in air-dried pomfret and reduced the content of offensive odor substances (triethylamine, butyric acid, o-phenol and isopropyl alcohol). It was found that 0.05% tea polyphenols was the most effective in improving the flavor of air-dried pomfret, followed by 0.05% EGCG, and 0.02% EGCG was least effective. This study showed that natural tea polyphenols was more effective in improving the quality of air-dried pomfret during processing than EGCG alone.

Key words: tea polyphenols; epigallocatechin gallate; air-dried golden pomfret; physicochemical properties; volatile components

中图分类号:

TS254.4

王睿，王琦，周敏，余斌，张雪莎，刘峥. 茶多酚和EGCG对风干金鲳鱼品质相关理化指标的改善效果比较[J]. 食品科学, 2023, 44(2): 54-63.

WANG Rui, WANG Qi, ZHOU Min, YU Bin, ZHANG Xuesha, LIU Zheng. Comparison of the Effects of Tea Polyphenols and Epigallocatechin Gallate on Improving Physicochemical Indexes Related to Quality of Air-Dried Golden Pomfret[J]. FOOD SCIENCE, 2023, 44(2): 54-63.

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茶多酚和EGCG对风干金鲳鱼品质相关理化指标的改善效果比较

Comparison of the Effects of Tea Polyphenols and Epigallocatechin Gallate on Improving Physicochemical Indexes Related to Quality of Air-Dried Golden Pomfret

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