草鱼油爆前后风味物质的变化分析
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摘要
对新鲜草鱼(Ctenopharyngodon idellus)进行浸渍油爆处理,采用氨基酸自动分析法、高效液相色谱法以及顶空固相微萃取-气相色谱-质谱法分别测定新鲜、浸渍及油爆后草鱼肉中水溶性呈味物质、还原糖以及挥发性风味物质的变化。结果表明,浸渍油爆对草鱼肉有提鲜作用,鱼肉浸渍样和鱼肉熟样中谷氨酸的滋味活性值均大于1。油爆后草鱼中肌苷酸含量与新鲜草鱼相比无显著性差异,保留了鱼肉原本的鲜美。鱼肉熟样中还原糖含量较新鲜生样显著下降。油爆草鱼肉中共检测出72种挥发性化合物,主要以醛类、烷烃类为主。通过计算相对气味活度值可知2,4-癸二烯醛、1-辛烯-3-醇、壬醛、己醛、2-癸烯醛、癸醛、异戊醛等化合物对油爆草鱼总体风味形成有重要贡献。
Deep-fried grass carp was prepared by sequentially marinating and deep frying fresh grass carp (Ctenopharyngodon idellus). The contents of water-soluble taste compounds, reducing sugars and volatile flavor compounds in fresh, marinated and deep-fried fish samples were determined and compared by high performance liquid chromatography, an amino acid auto-analyzer and headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (GC-MS), respectively. The results showed that marination and deep frying could enhance the umami taste and that the taste activity value (TAV) of Glu in the intermediate and finished products was greater than one. There was no significant difference in IMP contents between the deep-fried and fresh grass carp, suggesting retention of the original umami taste. The contents of reducing sugars in the deep-fried sample were significantly reduced as compared to the fresh sample. GC-MS analysis demonstrated that there were 72 volatile compounds in the deep-fried grass carp mainly including aldehydes and alkanes. Based on their odor activity values (OAVs), 2,4-decadienal, 1-octen-3-ol, nonanal, hexanal, 2-decenal, decanal and 3-methylbutanal made an important contribution to the overall flavor of deep-fried grass carp.
Deep-fried grass carp was prepared by sequentially marinating and deep frying fresh grass carp (Ctenopharyngodon idellus). The contents of water-soluble taste compounds, reducing sugars and volatile flavor compounds in fresh, marinated and deep-fried fish samples were determined and compared by high performance liquid chromatography, an amino acid auto-analyzer and headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (GC-MS), respectively. The results showed that marination and deep frying could enhance the umami taste and that the taste activity value (TAV) of Glu in the intermediate and finished products was greater than one. There was no significant difference in IMP contents between the deep-fried and fresh grass carp, suggesting retention of the original umami taste. The contents of reducing sugars in the deep-fried sample were significantly reduced as compared to the fresh sample. GC-MS analysis demonstrated that there were 72 volatile compounds in the deep-fried grass carp mainly including aldehydes and alkanes. Based on their odor activity values (OAVs), 2,4-decadienal, 1-octen-3-ol, nonanal, hexanal, 2-decenal, decanal and 3-methylbutanal made an important contribution to the overall flavor of deep-fried grass carp.
引文
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[20]MOHAN C O,RAVISHANKAR C N,GOPAL T K S,et al.Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O_2 scavenger packs during chilled storage[J].Innovative Food Science&Emerging Technologies,2009,10(2):272-278.DOI:10.1016/j.ifset.2008.11.012.
[21]贠三月,邱伟强,蒋晨毓,等.凡纳滨对虾虾肉和虾头中风味物质的比较[J].水产学报,2017,41(6):907-918.DOI:10.11964/jfc.20170410820.
[22]LENE M,KAJA T,MEELIS T,et al.Flavour formation in pork semimembranosus:combination of pan-temperature and raw meat quality[J].Meat Science,2008,80(2):249-258.DOI:10.1016/j.meatsci.2007.11.029.
[23]孙承锋,周楠,朱亮,等.卤猪肉加工过程中游离脂肪酸、游离氨基酸及核苷酸变化分析[J].现代食品科技,2016,32(6):200-206.DOI:10.13982/j.mfst.1673-9078.2016.6.032.
[24]曹伟,许晓曦.HPLC测定不同热处理方式对镜鲤鱼中呈味核苷酸的影响[J].食品工业科技,2012,33(3):136-137;203.DOI:10.13386/j.issn1002-0306.2012.03.056.
[25]MADRUGA M S,ELMORE J S,ORUNA-CONCHA M J,et al.Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat[J].Food Chemistry,2010,123(2):513-520.DOI:10.1016/j.foodchem.2010.04.004.
[26]MOTTRAM D S.Flavour formation in meat and meat products:a review[J].Food Chemistry,1998,62(4):415-424.
[27]MEINERT L,SCHAFER A,BJERGEGAARD C,et al.Comparison of glucose,glucose 6-phosphate,ribose and mannose as flavour precursors in pork;the effect of monosaccharide addition on flavour generation[J].Meat Science,2009,81(3):419-425.DOI:10.1016/j.meatsci.2008.08.018.
[28]ZHANG Q,QIN W,LIN D,et al.The changes in the volatile aldehydes formed during the deep-fat frying process[J].Journal of Food Science and Technology,2015,52(12):7683-7696.DOI:10.1007/s13197-015-1923-z.
[29]ZHOU Y,WANG Z.Extraction and analysis on fishy odor-causing compounds in the different part of carp[J].Chinese Journal of Analytical Chemistry,2006,34:165-167.
[30]康翠翠,施文正,方林,等.不同冻结方式对草鱼肉挥发性成分的影响[J].食品科学,2018,39(14):229-235.DOI:10.7506/spkx1002-6630-201814034.
[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]JOSEPHSON D B,LINDSAY R C,STUIBER D A.Identification of compounds characterizing the aroma of fresh whitefish (Coregonus clupeaformis)[J].Journal of Agricultural and Food Chemistry,1983,31(2):326-330.
[33]刘玉平,陈海涛,孙宝国.鱼肉中挥发性成分提取与分析的研究进展[J].食品科学,2009,30(23):447-451.
[34]宋焕禄.食品风味化学[M].北京:化学工业出版社,2008:46-68.
[35]óLAFSDóTTIR G,H?GNADóTTIR A,MARTINSDóTTIR E,et al.Application of an electronic nose to predict total volatile bases in capelin(Mallotus villosus)for fishmeal production[J].Journal of Agricultural and Food Chemistry,2000,48(6):2353-2359.DOI:10.1021/jf990322q.
[36]张文君,何慧,杨尔宁,等.SPME-GC-MS法检测油炸藕夹挥发性风味物质[J].食品科学,2012,33(14):228-234.
[37]袁林,查锋超,姚烨,等.牡蛎酶解产物与还原糖美拉德反应工艺优化及挥发性风味物质分析[J].食品科学,2015,36(24):1-9.DOI:10.7506/spkx1002-6630-201524001.
[2]荣建华,熊诗,张亮子,等.基于电子鼻和SPME-GC-MS联用分析脆肉鲩鱼肉的挥发性风味成分[J].食品科学,2015,36(10):124-128.DOI:10.7506/spkx1002-6630-20151002.
[3]张聪,陈德慰.油炸食品风味的研究进展[J].食品安全质量检测学报,2014,5(10):3085-3091.
[4]吴亦鸣,周裔彬,丁援园,等.油炸糯米糕顶空固相微萃取优化及其风味物质分析[J].食品工业科技,2017,38(16):267-274.DOI:10.13386/j.issn.1002-0306.2017.16.051.
[5]杨铭铎,邓云,石长波,等.油炸过程与油炸食品品质的动态关系研究[J].中国粮油学报,2006(5):93-97.DOI:10.3321/j.issn:1003-0174.2006.05.023.
[6]翟金玲,陈季旺,肖佳妍,等.低脂油炸外裹糊鱼块的制备工艺优化[J].食品科学,2015,36(20):1-6.DOI:10.7506/spkx1002-6630-201520001.
[7]王瑞,曹文新.鸡米花加工工艺及品质研究[J].肉类工业,2018(2):22-26.DOI:10.3969/j.issn.1008-5467.2018.02.005.
[8]殷玲,常诗洁,赵立艳,等.低温油炸与冷冻干燥生产草菇脆片的特性[J].食品科学,2017,38(22):192-199.DOI:10.7506/spkx1002-6630-201722029.
[9]高兴洋,安辛欣,赵立艳,等.真空低温油炸和真空冷冻干燥对香菇脆片品质及挥发性风味成分的影响[J].食品科学,2015,36(17):88-93.DOI:10.7506/spkx1002-6630-201517017.
[10]卫生部.食品中水分的测定:GB/T 5009.3-2010[S].北京:中国标准出版社,2010.
[11]张苏平,邱伟强,陈舜胜,等.全自动氨基酸分析仪法测定4种贝类肌肉中谷胱甘肽和游离氨基酸含量[J].食品科学,2017,38(4):170-176.DOI:10.7506/spkx1002-6630-201704027.
[12]邱伟强,谢晶,陈舜胜,等.虾类冷藏期间ATP关联产物含量的变化及其降解途径的研究[J].现代食品科技,2015,31(10):103-108;181.DOI:10.13982/j.mfst.1673-9078.2015.10.018.
[13]张进杰,顾伟钢,闫永芳,等.HPLC示差折光法测定水产品中还原糖、磷酸化单糖和蔗糖[J].食品与生物技术学报,2011,30(4):576-582.
[14]施文正,陈青云,尤其嘉,等.不同温度条件下草鱼肉挥发性成分的检测[J].食品科学,2014,35(4):66-70.DOI:10.7506/spkx1002-6630-201404014.
[15]CHEN D W,ZHANG M.Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocher sinensis) [J].Food Chemistry,2007,104(3):1200-1205.
[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]DENG Y,LUO Y L,WANG Y G,et al.Effect of different drying methods on the myosin structure,amino acid composition,protein digestibility and volatile profile of squid fillets[J].Food Chemistry,2015,171:168-176.DOI:10.1016/j.foodchem.2014.09.002.
[18]YUE J,ZHANG Y F,JIN Y F,et al.Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles[J].Food Chemistry,2016,194:12-19.DOI:10.1016/j.foodchem.2015.07.134.
[19]JIANG W,HE X X,YANG H C,et al.Histamine reduction by Maillard reaction with glucose[J].Food Control,2017,82:136-144.DOI:10.1016/j.foodcont.2017.06.035.
[20]MOHAN C O,RAVISHANKAR C N,GOPAL T K S,et al.Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O_2 scavenger packs during chilled storage[J].Innovative Food Science&Emerging Technologies,2009,10(2):272-278.DOI:10.1016/j.ifset.2008.11.012.
[21]贠三月,邱伟强,蒋晨毓,等.凡纳滨对虾虾肉和虾头中风味物质的比较[J].水产学报,2017,41(6):907-918.DOI:10.11964/jfc.20170410820.
[22]LENE M,KAJA T,MEELIS T,et al.Flavour formation in pork semimembranosus:combination of pan-temperature and raw meat quality[J].Meat Science,2008,80(2):249-258.DOI:10.1016/j.meatsci.2007.11.029.
[23]孙承锋,周楠,朱亮,等.卤猪肉加工过程中游离脂肪酸、游离氨基酸及核苷酸变化分析[J].现代食品科技,2016,32(6):200-206.DOI:10.13982/j.mfst.1673-9078.2016.6.032.
[24]曹伟,许晓曦.HPLC测定不同热处理方式对镜鲤鱼中呈味核苷酸的影响[J].食品工业科技,2012,33(3):136-137;203.DOI:10.13386/j.issn1002-0306.2012.03.056.
[25]MADRUGA M S,ELMORE J S,ORUNA-CONCHA M J,et al.Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat[J].Food Chemistry,2010,123(2):513-520.DOI:10.1016/j.foodchem.2010.04.004.
[26]MOTTRAM D S.Flavour formation in meat and meat products:a review[J].Food Chemistry,1998,62(4):415-424.
[27]MEINERT L,SCHAFER A,BJERGEGAARD C,et al.Comparison of glucose,glucose 6-phosphate,ribose and mannose as flavour precursors in pork;the effect of monosaccharide addition on flavour generation[J].Meat Science,2009,81(3):419-425.DOI:10.1016/j.meatsci.2008.08.018.
[28]ZHANG Q,QIN W,LIN D,et al.The changes in the volatile aldehydes formed during the deep-fat frying process[J].Journal of Food Science and Technology,2015,52(12):7683-7696.DOI:10.1007/s13197-015-1923-z.
[29]ZHOU Y,WANG Z.Extraction and analysis on fishy odor-causing compounds in the different part of carp[J].Chinese Journal of Analytical Chemistry,2006,34:165-167.
[30]康翠翠,施文正,方林,等.不同冻结方式对草鱼肉挥发性成分的影响[J].食品科学,2018,39(14):229-235.DOI:10.7506/spkx1002-6630-201814034.
[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]JOSEPHSON D B,LINDSAY R C,STUIBER D A.Identification of compounds characterizing the aroma of fresh whitefish (Coregonus clupeaformis)[J].Journal of Agricultural and Food Chemistry,1983,31(2):326-330.
[33]刘玉平,陈海涛,孙宝国.鱼肉中挥发性成分提取与分析的研究进展[J].食品科学,2009,30(23):447-451.
[34]宋焕禄.食品风味化学[M].北京:化学工业出版社,2008:46-68.
[35]óLAFSDóTTIR G,H?GNADóTTIR A,MARTINSDóTTIR E,et al.Application of an electronic nose to predict total volatile bases in capelin(Mallotus villosus)for fishmeal production[J].Journal of Agricultural and Food Chemistry,2000,48(6):2353-2359.DOI:10.1021/jf990322q.
[36]张文君,何慧,杨尔宁,等.SPME-GC-MS法检测油炸藕夹挥发性风味物质[J].食品科学,2012,33(14):228-234.
[37]袁林,查锋超,姚烨,等.牡蛎酶解产物与还原糖美拉德反应工艺优化及挥发性风味物质分析[J].食品科学,2015,36(24):1-9.DOI:10.7506/spkx1002-6630-201524001.
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