不同脱腥方法对鲟鱼肉脱腥效果比较研究
首发时间:2019-08-13
摘要:本文重点比较研究了不同脱腥方法对鲟鱼肉脱腥效果。本研究以鲟鱼肉为原料,以感官评分、硫代巴比妥酸值(TBARS)、蛋白损失率为指标,比较分析了盐溶法、酸碱法、酵母法等不同脱腥方法对脱腥效果的影响。结果表明,盐溶法脱腥效果最差,脱腥效果不明显、TBARS及蛋白损失率较高;碱法脱腥优于酸法脱腥,在 pH 11.5、25℃条件下效果显著,蛋白损失率低(16.37%);酵母脱腥效果最佳,能有效降低原料的腥味、TBARS及蛋白损失率。利用GC-MS共检出66种挥发性风味物质,其中脱腥前共检出48种,经不同脱腥处理后,挥发性风味物质种类均有减少,盐溶法(25℃、4℃)分别检出39和33种,酸法(25℃、4℃)分别检出35和31种,碱法(25℃、4℃)分别检出31和27种,酵母法检出31种。挥发性物质主要包括醛类、酮类、烃类、醇类及胺类等。对腥味贡献值较大的己醛、辛醛、壬醛、1-辛烯-3-醇等为主要的挥发性物质,经脱腥处理后含量明显降低;其中酵母法处理后的鲟鱼肉中挥发性成分减少最显著,其次为碱法、酸法和盐溶法,与此前感官评定及TBARS值结果一致。综合比较,酵母法能有效脱除鲟鱼腥味,是一种理想的脱腥手段。
关键词: 水产品加工及贮藏工程 鲟鱼 脱腥 TBARS 感官评定 蛋白质损失率 GC-MS
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Comparison of Effects of Different Deodorization Methods for Deodorizing Sturgeon Fish (Acipenser sinensis)
Abstract: Sturgeon fish with heavy fishy odor was used as raw material to investigate the effect of three different kind of deodorization methods. The sensory evaluation, thiobarbituric acid value (TBARS), and protein loss rate were used to compare the deodorization effects, and the volatile compounds were further analyzed by GC-MS. The results showed that the salt dissolving method had the worst deodorization effect, the deodorization effect was not obvious, and the TBARS and protein loss rate were relatively higher. The alkali deodorization was better than the acid one, and the effect was significant at pH 11.5 and 25 C. The best effect of yeast fermentation can effectively reduce the fishy odor, TBARS and protein loss rate of raw materials. A total of 66 volatile compounds were detected by GC-MS, including aldehydes, ketones, hydrocarbons, alcohols and amines. The number and content of volatile compounds was significantly reduced after deodorization. Hexanal, octanal, furfural, 1-octene-3-ol, etc., which have a large contribution to fishy odor, were the main volatile substances, and the content was significantly reduced after deodorization. The most significant reduction in volatile compounds was followed by alkali, acid and salt dissolution methods, consistent with previous sensory evaluation and TBARS values. To comprehensive compare all the methods, the yeast fermentation can effectively remove the fishy odor, which was an ideal means of deodorization.
Keywords: Aquatic product processing and storage engineering sturgeon deodorization TBARS sensory evaluation protein loss rate GC-MS
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不同脱腥方法对鲟鱼肉脱腥效果比较研究
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