摘要
为了改善巴沙鱼(Pangasius bocourti)片的腥味,本文采用紫苏水提物对巴沙鱼片进行脱腥处理。以腥味值和色差值为指标,结合电子鼻辅助分析进行单因素实验,通过正交试验优化其脱腥工艺参数,并采用气相色谱-质谱联用技术(Gas chromatograph-mass spectrometer,GC-MS)分析脱腥前后巴沙鱼片中挥发性发化合物差异。结果表明,脱腥最优工艺条件为:紫苏水提物浓度3%、脱腥时间60 min、脱腥温度20℃。此条件下,鱼片无明显土腥味,肉色白皙且带有淡淡的紫苏香气。经紫苏水提物脱腥后,鱼肉中己醛、壬醛、1-辛烯-3-醇等主要腥味物质大大减少。由此可知,紫苏水提物能有效降低巴沙鱼的腥味,改善鱼片的风味特性,为今后进一步开发利用和产业化生产巴沙鱼提供理论依据。
In order to ameliorate the fishy aftertaste and value addition of Pangasius bocourti fillets, this article used Perilla frutescens water extract for deodorization. The fishy aftertaste and color difference were used as indicators, combined with electronic nose auxiliary analysis to conduct single-factor experiments. Afterwards, the deodorization process parameters were optimized by orthogonal experiments. GC-MS was used to distinguish the differences in volatile compounds before and after deodorization of Pangasius bocourti fillets. After analyzing the experimental results, it was found that with the help of the electronic nose, the best process conditions for deodorization of Pangasius bocourti fillets were: The concentration of Perilla frutescens aqueous extract was 3%, the deodorization time was 60 min, and the deodorization temperature was 20 ℃. Under this condition, the fish fillets had no obvious fishy aftertaste, and the flesh was white and had a light Perilla frutescens fragrance. After soaking in Perilla frutescens water extract, the main fishy aftertaste substances such as hexanal, nonanal and 1-octen-3-ol in the fish meat were greatly reduced. It could be seen that the Perilla frutescens water extract could effectively reduce the fishy aftertaste of Pangasius bocourti and ameliorate the flavor characteristics of fish fillets. This article would deliver a theoretical foundation for subsequent development and industrial production of Pangasius bocourti in the future.
作者
鲍佳丽
方旭波
陈小娥
刘苏婷
张芳
沈君英
BAO Jiali;FANG Xubo;CHEN Xiaoe;LIU Suting;ZHANG Fang;SHEN Junying(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Zhejiang International Maritime College,Zhoushan 316021,China;Zhoushan Haida Institute of Science and Technology,Zhoushan 316000,China;Zhoushan Baiaijia Food Co.,Ltd.,Zhoushan 316000,China)
出处
《食品工业科技》
CAS
北大核心
2022年第6期70-76,共7页
Science and Technology of Food Industry
基金
浙江省基础公益研究计划项目(LGN21C00010)
舟山现代海洋产业创新服务综合体科技特派员专项(2020051421)
舟山市定海区科技项目(2019C3102)。
关键词
巴沙鱼
紫苏
脱腥
正交试验
电子鼻
气相色谱-质谱法
Pangasius bocourti
Perilla frutescens
deodorization
orthogonal test
electronic nose
gas chromatography-mass spectrometry(GC-MS)
