鱼类腥味物质及脱腥技术研究进展
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摘要
渔业在我国经济占比例较大,鱼类资源开发利用广泛,而水产品特别是鱼类的腥味阻碍水产品深加工领域的发展。本文介绍了鱼腥味的化学本质,已鉴定出的相关物质有三甲胺、苦味肽、吲哚、醛、酮等,其产生原因主要由于鱼体在水中的吸附和富集、微生物和酶对脂肪的分解氧化;提取方式多样,包括固相微萃取技术、动态顶空萃取、微波蒸馏法、超临界流体法等,分析鉴定方法主要包括感官评定、电子鼻、气质联用仪和气相-质谱-嗅闻联用仪;最后叙述国内外脱腥技术研究现状及总结展望,目前国内外对腥味物质的研究不够精确全面,对其化学本质与感官特性的关系,仍需进一步研究。
Fishery accounts for a large proportion of the economy in our country and fish resources were widely developed and utilized. However,the fishy smell hindered the development of deep processing of aquatic products. This article introduced the chemical nature of the odor of aquatic products. The related substances identified were trimethylamine,bitter peptides,indoles,aldehydes,ketone,etc. It described the odor of aquatic products mainly due to the adsorption and enrichment of fish in water,the decomposition of microorganisms and enzymes oxidation. Extraction methods included solid-phase microextraction,dynamic headspace extraction,microwave distillation,and supercritical fluid methods. There were various ways of analysis and appraisal,including sensory evaluation,electronic nose and GC-MS,as well as the status and prospects of the research on the technology of fishy deodorization of aquatic products at home and abroad. At present,the study of odor substance at home and abroad was not accurate and comprehensive,and its chemical nature was still unclear,and need further research.
Fishery accounts for a large proportion of the economy in our country and fish resources were widely developed and utilized. However,the fishy smell hindered the development of deep processing of aquatic products. This article introduced the chemical nature of the odor of aquatic products. The related substances identified were trimethylamine,bitter peptides,indoles,aldehydes,ketone,etc. It described the odor of aquatic products mainly due to the adsorption and enrichment of fish in water,the decomposition of microorganisms and enzymes oxidation. Extraction methods included solid-phase microextraction,dynamic headspace extraction,microwave distillation,and supercritical fluid methods. There were various ways of analysis and appraisal,including sensory evaluation,electronic nose and GC-MS,as well as the status and prospects of the research on the technology of fishy deodorization of aquatic products at home and abroad. At present,the study of odor substance at home and abroad was not accurate and comprehensive,and its chemical nature was still unclear,and need further research.
引文
[1]胡宗福,乔凤军. 鱼类营养价值及品质的调控[J]. 科学养鱼,2017(8):74-74.
[2]刘闪. 白鲢鱼头综合开发与利用[D].武汉:武汉轻工大学,2014.
[3]白云,郭兴凤.苦味肽的形成及其脱苦研究进展[J].粮食加工,2015,40(5):28-33.
[4]Yunyun Zhao,Jianwei Yu,Ming Su,et al. A fishy odor episode in a north China reservoir:Occurrence,origin,and possible odor causing compounds[J]. 环境科学学报(英文版),2013,25(12):2361-2366.
[5]Downing A B,Wallace G T,Yancey P H. Organic osmolytes of amphipods from littoral to hadal zones:Increases with depth in trimethylamine N-oxide,scyllo-inositol and other potential pressure counteractants[J]. Deep Sea Research Part I Oceanographic Research Papers,2018,138:1-10.
[6]Yin J,Zhang W,Richards M P. Attributes of lipid oxidation due to bovine myoglobin,hemoglobin and hemolysate[J]. Food Chemistry,2017,234:230-235.
[7]Yarnpakdee S,Benjakula S,Maqsood S. Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel[J]. Food Chemistry,2012,135(4):2474-82.
[8]Zhu J,Wang L,Xiao Z,et al. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry(GC-O),odor activity value(OAV),gas chromatography-mass spectrometry(GC-MS)and flame photometric detection(FPD).[J]. Food Chemistry,2018,245:775.
[9]Giri A,Osako K,Ohshima T. Identification and characterisation of headspace volatiles of fish miso,a Japanese fish meat based fermented paste,with special emphasis on effect of fish species and meat washing[J]. Food Chemistry,2010,120(2):621-631.
[10]顾赛麒,吴娜,张晶晶,等. MMSE-GC-O结合OAV法鉴定蒸制崇明地区中华绒螯蟹中关键气味物质[J]. 食品安全质量检测学报,2014(3):877-888.
[11]Maa M,Buettner A. Characterisation of aroma-active and off-odour compounds in German rainbow trout(Oncorhynchus mykiss). Part II:Case of fish meat and skin from earthen-ponds farming[J]. Food Chemistry,2016,232:841.
[12]Júnior N A D,Queiroz M E L R D,Neves A A,et al. Headspace solid phase microextraction-gas chromatography for the determination of trihalomethanes in fish[J]. Microchemical Journal,2017,133:539-544.
[13]Parchami R,Kamalabadi M,Alizadeh N. Determination of biogenic amines in canned fish samples using head-space solid phase microextraction based on nanostructured polypyrrole fiber coupled to modified ionization region ion mobility spectrometry[J]. Journal of Chromatography A,2017,1481:37-43.
[14]Lin S,Gan N,Zhang J,et al. Aptamer-functionalized stir bar sorptive extraction coupled with gas chromatography-mass spectrometry for selective enrichment and determination of polychlorinated biphenyls in fish samples[J]. Talanta,2016,149:266-274.
[15]Sellií S,Cayhan G G. Analysis of volatile compounds of wild gilthead sea bream(Sparus aurata)by simultaneous distillation-extraction(SDE)and GC-MS[J]. Microchemical Journal,2009,93(2):232-235.
[16]Kuvendziev S,Lisichkov K,Zekovi,et al. Supercritical fluid extraction of fish oil from common carp(Cyprinus carpio L.)tissues[J]. Journal of Supercritical Fluids the,2018,133:528-534.
[17]吴燕燕,王悦齐,李来好,等. 基于电子鼻与HS-SPME-GC-MS技术分析不同处理方式腌干带鱼挥发性风味成分[J].水产学报,2016,40(12):1931-1940.
[18]王当丰,李婷婷,刘楠,等. 顶空固相微萃取-气质联用法结合电子鼻分析鱼精蛋白对草鱼片挥发性气味的影响[J]. 食品与发酵工业,2016,42(10):163-170.
[19]王伟. 臭鳜鱼的营养成分、理化性质、风味特征及菌相组成[D].合肥:合肥工业大学,2015.
[20]麦雅彦,杨锡洪,连鑫,等.SDE/GC-MS测定南美白对虾的挥发性香气成分[J].现代食品科技,2014,30(1):206-210.
[21]Niimi J,Leus M,Silcock P,et al. Characterisation of odour active volatile compounds of New Zealand sea urchin(Evechinus chloroticus)roe using gas chromatography-olfactometry-finger span cross modality(GC-O-FSCM)method.[J]. Food Chemistry,2010,121(2):601-607.
[22]徐立蒲,殷守仁,张保莉. L-肉毒碱对鲤鱼异味、生长、身体组成和某些生化指标的影响[J]. 北京农业,2009(33):25-29.
[23]殷守仁,徐立蒲.淡水浮游藻类与鱼体异味关系的初步研究[J].大连水产学院学报,2003(2):156-157.
[24]Li X,Yu J,Guo Q,et al. Source-water odor during winter in the Yellow River area of China:Occurrence and diagnosis[J]. Environmental Pollution,2016,218:252-258.
[25]Kuley E,Ozogul F,Durmus M,et al. The impact of applying natural clinoptilolite(zeolite)on the chemical,sensory and microbiological changes of vacuum packed sardine fillets[J]. International Journal of Food Science & Technology,2012,47(9):1977-1985.
[26]张瑞瑞,杨萍,李利敏,等.微滤膜、硅藻土和珍珠岩对罗非鱼肉酶解液脱腥脱苦效果的比较研究[J].食品工业科技,2014,35(5):83-86,90.
[27]耿瑞婷,王斌,马剑茵,等.扇贝蛋白酶解液脱腥脱苦工艺研究[J].中国调味品,2014,39(4):37-43.
[28]程秀云,罗建玲,罗玉芳. 螺旋藻破壁脱腥方法的研究[J]. 福建轻纺,2015(4):37-40.
[29]张小芳,程丽丽,曹艳华,等. 螺旋藻草莓酸奶的研制[J].农产品加工(学刊),2013(23):36-39.
[30]Tomac A,Cova M C,Narvaiz P,et al. Texture,color,lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets[J]. Radiation Physics & Chemistry,2015,106:337-342.
[31]Giorgio L D,Salgado P R,Mauri A N,Encapsulation of fish oil in soybean protein particles by emulsification and spray drying[J].Food Hydrocolloids,2019,87:891-901.
[32]崔方超,李婷婷,杨兵,等. 电子鼻结合GC-MS分析草鱼脱腥前后风味变化[J]. 食品科学,2014,35(20):126-130.
[33]郑世杰,王朝瑾,来庆华,等. 冻干柠檬皮粉在四角蛤蜊水解液中的脱腥研究[J]. 食品工业科技,2017,38(15):225-232.
[34]林学清. 鹿角藻脱腥脱色技术研究[J]. 福建轻纺,2017(4):44-47.
[35]Sae-Leaw T,Benjakul S,O’Brien N M. Effects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin[J]. LWT-Food Science and Technology,2016:661-667.
[36]刘艳. 牡蛎酶解液的制备、脱腥及其抗氧化活性评价[D].海南:海南大学,2016.
[37]章新,郑毅,叶文彬,等. 微生物发酵对鱼下脚料脱腥作用的影响研究[J]. 安徽农学通报,2015,21(5):111-113.
[38]刘建,娄永江. 紫贻贝脱腥工艺条件的优化及其腥味物质分析[J]. 食品工业科技,2017(17):193-201.
[39]项怡,李洪军,徐明悦,等. 甲鱼脱腥方法的研究[J]. 肉类工业,2015(9):30-35.
[40]Singh S,Lee M,Gaikwad K K,et al. Antibacterial and amine scavenging properties of silver-silica composite for post-harvest storage of fresh fish[J]. Food & Bioproducts Processing,2018,107:61-69.
[2]刘闪. 白鲢鱼头综合开发与利用[D].武汉:武汉轻工大学,2014.
[3]白云,郭兴凤.苦味肽的形成及其脱苦研究进展[J].粮食加工,2015,40(5):28-33.
[4]Yunyun Zhao,Jianwei Yu,Ming Su,et al. A fishy odor episode in a north China reservoir:Occurrence,origin,and possible odor causing compounds[J]. 环境科学学报(英文版),2013,25(12):2361-2366.
[5]Downing A B,Wallace G T,Yancey P H. Organic osmolytes of amphipods from littoral to hadal zones:Increases with depth in trimethylamine N-oxide,scyllo-inositol and other potential pressure counteractants[J]. Deep Sea Research Part I Oceanographic Research Papers,2018,138:1-10.
[6]Yin J,Zhang W,Richards M P. Attributes of lipid oxidation due to bovine myoglobin,hemoglobin and hemolysate[J]. Food Chemistry,2017,234:230-235.
[7]Yarnpakdee S,Benjakula S,Maqsood S. Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel[J]. Food Chemistry,2012,135(4):2474-82.
[8]Zhu J,Wang L,Xiao Z,et al. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry(GC-O),odor activity value(OAV),gas chromatography-mass spectrometry(GC-MS)and flame photometric detection(FPD).[J]. Food Chemistry,2018,245:775.
[9]Giri A,Osako K,Ohshima T. Identification and characterisation of headspace volatiles of fish miso,a Japanese fish meat based fermented paste,with special emphasis on effect of fish species and meat washing[J]. Food Chemistry,2010,120(2):621-631.
[10]顾赛麒,吴娜,张晶晶,等. MMSE-GC-O结合OAV法鉴定蒸制崇明地区中华绒螯蟹中关键气味物质[J]. 食品安全质量检测学报,2014(3):877-888.
[11]Maa M,Buettner A. Characterisation of aroma-active and off-odour compounds in German rainbow trout(Oncorhynchus mykiss). Part II:Case of fish meat and skin from earthen-ponds farming[J]. Food Chemistry,2016,232:841.
[12]Júnior N A D,Queiroz M E L R D,Neves A A,et al. Headspace solid phase microextraction-gas chromatography for the determination of trihalomethanes in fish[J]. Microchemical Journal,2017,133:539-544.
[13]Parchami R,Kamalabadi M,Alizadeh N. Determination of biogenic amines in canned fish samples using head-space solid phase microextraction based on nanostructured polypyrrole fiber coupled to modified ionization region ion mobility spectrometry[J]. Journal of Chromatography A,2017,1481:37-43.
[14]Lin S,Gan N,Zhang J,et al. Aptamer-functionalized stir bar sorptive extraction coupled with gas chromatography-mass spectrometry for selective enrichment and determination of polychlorinated biphenyls in fish samples[J]. Talanta,2016,149:266-274.
[15]Sellií S,Cayhan G G. Analysis of volatile compounds of wild gilthead sea bream(Sparus aurata)by simultaneous distillation-extraction(SDE)and GC-MS[J]. Microchemical Journal,2009,93(2):232-235.
[16]Kuvendziev S,Lisichkov K,Zekovi,et al. Supercritical fluid extraction of fish oil from common carp(Cyprinus carpio L.)tissues[J]. Journal of Supercritical Fluids the,2018,133:528-534.
[17]吴燕燕,王悦齐,李来好,等. 基于电子鼻与HS-SPME-GC-MS技术分析不同处理方式腌干带鱼挥发性风味成分[J].水产学报,2016,40(12):1931-1940.
[18]王当丰,李婷婷,刘楠,等. 顶空固相微萃取-气质联用法结合电子鼻分析鱼精蛋白对草鱼片挥发性气味的影响[J]. 食品与发酵工业,2016,42(10):163-170.
[19]王伟. 臭鳜鱼的营养成分、理化性质、风味特征及菌相组成[D].合肥:合肥工业大学,2015.
[20]麦雅彦,杨锡洪,连鑫,等.SDE/GC-MS测定南美白对虾的挥发性香气成分[J].现代食品科技,2014,30(1):206-210.
[21]Niimi J,Leus M,Silcock P,et al. Characterisation of odour active volatile compounds of New Zealand sea urchin(Evechinus chloroticus)roe using gas chromatography-olfactometry-finger span cross modality(GC-O-FSCM)method.[J]. Food Chemistry,2010,121(2):601-607.
[22]徐立蒲,殷守仁,张保莉. L-肉毒碱对鲤鱼异味、生长、身体组成和某些生化指标的影响[J]. 北京农业,2009(33):25-29.
[23]殷守仁,徐立蒲.淡水浮游藻类与鱼体异味关系的初步研究[J].大连水产学院学报,2003(2):156-157.
[24]Li X,Yu J,Guo Q,et al. Source-water odor during winter in the Yellow River area of China:Occurrence and diagnosis[J]. Environmental Pollution,2016,218:252-258.
[25]Kuley E,Ozogul F,Durmus M,et al. The impact of applying natural clinoptilolite(zeolite)on the chemical,sensory and microbiological changes of vacuum packed sardine fillets[J]. International Journal of Food Science & Technology,2012,47(9):1977-1985.
[26]张瑞瑞,杨萍,李利敏,等.微滤膜、硅藻土和珍珠岩对罗非鱼肉酶解液脱腥脱苦效果的比较研究[J].食品工业科技,2014,35(5):83-86,90.
[27]耿瑞婷,王斌,马剑茵,等.扇贝蛋白酶解液脱腥脱苦工艺研究[J].中国调味品,2014,39(4):37-43.
[28]程秀云,罗建玲,罗玉芳. 螺旋藻破壁脱腥方法的研究[J]. 福建轻纺,2015(4):37-40.
[29]张小芳,程丽丽,曹艳华,等. 螺旋藻草莓酸奶的研制[J].农产品加工(学刊),2013(23):36-39.
[30]Tomac A,Cova M C,Narvaiz P,et al. Texture,color,lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets[J]. Radiation Physics & Chemistry,2015,106:337-342.
[31]Giorgio L D,Salgado P R,Mauri A N,Encapsulation of fish oil in soybean protein particles by emulsification and spray drying[J].Food Hydrocolloids,2019,87:891-901.
[32]崔方超,李婷婷,杨兵,等. 电子鼻结合GC-MS分析草鱼脱腥前后风味变化[J]. 食品科学,2014,35(20):126-130.
[33]郑世杰,王朝瑾,来庆华,等. 冻干柠檬皮粉在四角蛤蜊水解液中的脱腥研究[J]. 食品工业科技,2017,38(15):225-232.
[34]林学清. 鹿角藻脱腥脱色技术研究[J]. 福建轻纺,2017(4):44-47.
[35]Sae-Leaw T,Benjakul S,O’Brien N M. Effects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin[J]. LWT-Food Science and Technology,2016:661-667.
[36]刘艳. 牡蛎酶解液的制备、脱腥及其抗氧化活性评价[D].海南:海南大学,2016.
[37]章新,郑毅,叶文彬,等. 微生物发酵对鱼下脚料脱腥作用的影响研究[J]. 安徽农学通报,2015,21(5):111-113.
[38]刘建,娄永江. 紫贻贝脱腥工艺条件的优化及其腥味物质分析[J]. 食品工业科技,2017(17):193-201.
[39]项怡,李洪军,徐明悦,等. 甲鱼脱腥方法的研究[J]. 肉类工业,2015(9):30-35.
[40]Singh S,Lee M,Gaikwad K K,et al. Antibacterial and amine scavenging properties of silver-silica composite for post-harvest storage of fresh fish[J]. Food & Bioproducts Processing,2018,107:61-69.