摘要
为探究6-姜酚浸渍协同超高压处理对海鲈鱼冷藏期间挥发性风味物质及品质变化的影响。通过感官评定、色差与质构特性分析,结合顶空固相微萃取-气相色谱质谱联用(HS-SPME-GC-MS)技术,比较分析了不同处理方式的样品在4℃条件下品质及挥发性风味物质的变化。结果表明:6-姜酚+200 MPa处理样品能有效改善海鲈鱼感官品质、色泽及质构特性。同时,海鲈鱼样品经不同方式处理后,在不同贮藏时间下的挥发性风味物质发生明显变化,主要挥发性风味物质有醇、醛、酮、酸、酯、烃、芳香族和含氮化合物等。挥发性风味物质的组合,形成了各自的风味特征,决定了不同处理方式样品在不同贮藏时间下海鲈鱼肉风味的差异。
In order to study the effects of ultra- high pressure combined with 6- gingerol on quality and flavor changes of sea bass（ Lateolabrax japonicus） during refrigerated storage. The quality and flavor changes of sea bass muscles under different treatments at 4 ℃ were compared and analyzed by sensory evaluation,color and structure characteristics with headspace solid- phase microextraction coupled with gas chromatography- mass spectrometry（ GC- MS）.The results indicated that effects of ultra- high pressure combined with 6- gingerol on the quality of sea bass during refrigerated storage was significantly better than other groups.Sensory quality,color and structure characteristics were also improved.The analyses of headspace solid- phase microextraction coupled with gas chromatography- mass spectrometry（ GC- MS） showed that the volatile compounds of sea bass fillets at different storage times under different treatments changed obviously,the main volatile substances were alcohol,aldehyde,ketone,acid,ester,hydrocarbon,aromatic,nitrogen compounds,etc. All these component differences were in their flavor style differences.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第14期313-319,共7页
Science and Technology of Food Industry
基金
国家自然科学基金(31401478
31471639)
中国博士后基金面上项目(2015M570760)
"十二五"国家科技支撑计划(2012BAD29B06)
辽宁省科技攻关项目(2015103020)
重庆市博士后特别资助项目(Xm2015021)
关键词
海鲈鱼
6-姜酚
超高压
挥发性风味
品质
气-质联用
sea bass
6-gingerol
ultra-high pressure
volatile flavours
quality
gas chromatography-mass spectrometry
