卵形鲳鲹脱腥工艺优化及基于GC-IMS对脱腥前后风味物质分析Optimization of Deodorization Process of Trachinotus ovatus and Analysis of Flavor Substances before and after Deodorization Based on GC-IMS
陈秋翰,杨学博,刘寿春,刘美娇,黎铸毅,周春霞,洪鹏志
摘要(Abstract)：
【目的】为有效去除加工过程中卵形鲳鲹（Trachinotus ovatus）腥味物质，优化去除卵形鲳鲹腥味物质的工艺，并分析脱腥前后风味物质变化。【方法】以腥味值及感官得分为指标进行单因素及响应面实验，优化紫苏提取物-藿香提取物-酵母提取物混合脱腥液配方，并利用电子鼻、气相离子迁移谱（GC-IMS）结合风味物质的相对气味活性值，对比分析脱腥前后挥发性风味物质及三甲胺含量变化。【结果】当添加的藿香提取物质量分数为0.20%、紫苏提取物质量分数为0.15%、酵母提取物质量分数为0.12%，料液质量体积比1∶3 g/mL，温度4℃条件下浸泡40 min时，卵形鲳鲹脱腥效果最好，其感官评价最佳。卵形鲳鲹肉经混合脱腥液浸泡后，其醛类物质的相对含量降低29.80%，三甲胺质量分数降低42.68%。【结论】紫苏提取物-藿香提取物-酵母提取物混合脱腥液可有效去除卵形鲳鲹加工中的腥味。
关键词(KeyWords)： 卵形鲳鲹;脱腥;工艺优化;GC-IMS;风味物质
基金项目(Foundation): 广东省高校科技创新团队项目（2021KCXTD021）;; 湛江市科技计划项目（2019A01033）;; 金鲳鱼预制加工关键技术研发与产业化（2022A05037）
作者(Author): 陈秋翰,杨学博,刘寿春,刘美娇,黎铸毅,周春霞,洪鹏志
参考文献(References)：
- [1]农业农村部渔业渔政管理局,全国水产技术推广总站,中国水产学会.中国渔业统计年鉴-2023[M].北京:中国农业出版社, 2023.
- [2]张大为,张洁,田永航.发酵金鲳鱼糜制品工艺条件的优化及发酵过程中品质变化分析[J].现代食品科技, 2020,36(9):211-218.
- [3]董婧琪,王圆圆,闫保国,等.水产品腥味物质形成机理与脱腥技术研究进展[J].食品研究与开发, 2022, 43(5):189-194.
- [4]洪伟,周春霞,洪鹏志,等.水产品腥味物质的形成及脱腥技术的研究进展[J].食品工业科技, 2013,34(8):386-389.
- [5]姜鹏飞,陈瑶,金文刚,等.罗非鱼脱腥方法研究[J].中国食品学报, 2023,23(2):202-212.
- [6]康黎波,李翌,邓宏达,等.广藿香的生物学功能及其在畜牧生产中的应用[J].动物营养学报, 2023, 35(3):1468-1474..
- [7]阮武,郭教岑,马青云,等.广藿香内生真菌次级代谢产物及抑菌活性[J].分子植物育种, 2023, 21(13):4406-4413.
- [8]张红玉,王丹,吴春剑,等.高效液相色谱法同时定量分析紫苏不同部位的植物代谢物[J].现代食品科技, 2023, 39(2):303-312.
- [9]邢贵鹏,黄卉,李来好,等.罗非鱼加工副产物脱腥工艺及其腥味物质分析[J].食品工业科技, 2019, 40(20):140-145.
- [10]刘钰琪,陈澄,陈周,等.酵母提取物对鱼糜凝胶品质的影响[J].肉类研究, 2019, 33(5):1-6.
- [11]邓静,杨荭,朱佳倩,等.水产原料腥味物质的形成及脱腥技术研究进展[J].食品安全质量检测学报, 2019, 10(8):2097-2102.
- [12]吴国强,步营,朱文慧,等.紫苏与酵母抽提物复配对秋刀鱼脱腥工艺研究[J].中国食品添加剂, 2023, 9(34):218-227.
- [13]马凯迪,黄琼,李莹,等.紫菜鳜鱼脱腥及调味工艺优化研究[J].江苏农业科学, 2022, 50(16):186-195.
- [14] ZHENG X S, JI H W, ZHANG D, et al. The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp(Litopenaeus vannamei)by gas chromatography-ion mobility spectrometry and gas chromatographymass spectrometry[J]. Food Research International, 2022, 162:112191.
- [15]赵改名,王森,祝超智,等.基于顶空气相离子迁移色谱对鸭肉腥味特征物质的鉴定[J].食品科学, 2023, 44(4):247-255.
- [16]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学, 2008, 29(7):370-374.
- [17]姚正颖,孙力军,侯北伟,等.紫苏精油对白鲢鱼丸的脱腥工艺研究[J].中国调味品, 2022, 47(7):94-98.
- [18]姚晓波,熊光权,乔宇,等.酵母提取物和迷迭香提取物对鲈鱼风味的影响[J].食品科技, 2020, 45(2):144-150.
- [19]黄卉,郝淑贤,李来好,等.姜、蒜、香菜水提液对罗非鱼片腥味的影响及脱腥配方优化[J].食品工业科技, 2023,44(16):204-209.
- [20] SIBIRNY V, DEMKIV O, KLEPACH H, et al. Alcohol oxidase-and formaldehyde dehydrogenase-based enzymatic methods for formaldehyde assay in fish food products[J].Food Chemistry, 2011, 127(2):774-779.
- [21]张紫涵,吴予灿,宋玉,等.木瓜汁腌制对文昌鸡风味形成的影响[J].食品科学, 2023:1-17.
- [22] DONG W J, HU R S, LONG Y Z, et al. Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying met hod and detected by electronic nose electronic tongue, and HSSPME-GC. MS[J]. Food Chemistry, 2019, 272:723-731.
- [23]苏伟明,胡梦杰,沈会连,等.金鲳鱼发酵菌株筛选及其生物学特性与风味形成评价[J].食品工业科技, 2023, 44(4):148-154.
- [24] ARCE L, GALLEGOS J, GARRIDO-DELGADO R, et al.Ion Mobility Spectrometry a Versatile Analytical Tool for Metabolomics Applications in Food Science[J]. Current Metabolomics, 2015, 2(4):264-271.
- [25] CHEN Y, LI P, LIAO L Y, et al. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HSSPME-GC-MS[J]. Food Chemistry, 2021, 361:130055.
- [26] CHEN D W, BALAGIANNIS D P, PARKER J K. Use of egg yolk phospholipids to generate chicken meat odorants[J].Food Chemistry, 2019, 286:71-77.
- [27] OLIVARES A, NAVARRO J L, FLORES M. Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage[J]. Food Chemistry, 2009, 115(4):1464-1472.
- [28]马玉琴,韩玲,张锐,等.天然植物提取物复合脱腥剂对牛胃脱腥效果评价及工艺优化[J].食品与发酵工业,2023:1-13.
- [29]明庭红,裘迪红,周君,等.基于植物乳杆菌发酵草鱼脱腥增香的研究[J].中国食品学报, 2017, 17(10):202-210.
- [30] TODESCHINI S, PERREAULT V, GOULET C, et al.Impacts of pH and Base Substitution during Deaerator Treatments of Herring Milt Hydrolysate on the Odorous Content and the Antioxidant Activity[J]. Foods, 2022, 11(13):1829.
- [31]王霞,黄健,侯云丹,等.电子鼻结合气相色谱-质谱联用技术分析黄鳍金枪鱼肉的挥发性成分[J].食品科学,2012, 33(12):268-272.
- [32]巨晓军,单艳菊,刘一帆,等.基于气相-离子迁移谱技术分析不同生长速度肉鸡肌肉中挥发性有机物的差异[J].食品与发酵工业, 2021, 47(3):170-175.
- [33] GUICHARD E. Interactions between flavor compounds and food ingredients and their influence on flavor perception[Review][J]. Food Reviews International, 2002, 18(1):49-70.
- [34] GE S, CHEN Y Y, DING S H, et al. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).[J]. Journal of the science of food and agriculture, 2020,100(7).
- [35] ZOU M Y, TANG H B, CHEN X, et al. Insights into volatile flavor compound variations and characteristic fingerprints in Longpai soy sauce moromi fermentation via HS-GC-IMS and HS-SPME-GC×GC-ToF-MS[J]. LWT, 2023, 176:114490.
- [36] QIU D, DUAN R B, WANG Y Q, et al. Effects of different drying temperatures on the profile and sources of flavor in semi-dried golden pompano(Trachinotus ovatus).[J]. Food chemistry, 2023, 401:134112.
- [37]康翠翠,施文正,刁玉段,等.加热温度对花鲈鱼肉挥发性成分的影响[J].食品科学, 2017, 38(18):60-66.
- [38]杜国伟,夏文水.鲢鱼糜脱腥前后及贮藏过程中挥发性成分的变化[J].食品工业科技, 2007, 28(9):76-80.
- [39] VAN GEMERT L J. Compilations of odour threshold values in air,water and other media[M].李智宇,王凯,冒德寿,译.北京:科学出版社, 2018.