冻结方式对不同部位草鱼呈味物质的影响
|
摘要
以草鱼腹肉、背肉和红肉为研究对象,采用-40℃速冻、-20℃乙醇液体冻结和-20℃静止空气冻结对草鱼进行冻结处理,采用高效液相色谱法、氨基酸自动分析法以及电子舌测定不同冻结方式的鱼肉中呈味物质含量变化,并测定各部位鱼肉的乳酸含量。结果表明,冻结方式对鱼肉的鲜度和呈味物质含量有一定影响。肌苷酸(inosine monphosphate,IMP)和一磷酸腺苷(adenosine monophosphate,AMP)含量、游离氨基酸总量与冻结速率呈正相关,但乳酸、次黄嘌呤核苷(insoine,Hx R)和次黄嘌呤(hypoxanthine,Hx)的含量与冻结速率呈负相关,在-20℃冻藏条件下贮藏3 d后,-40℃速冻组K值最小,-20℃静止空气冻结组K值最大。红肉部分IMP、AMP含量低,而Hx R和Hx含量较高,其滋味和鲜度较差,3种冻结方式中红肉的K值分别为28.99%、40.92%、46.58%;腹肉与背肉中游离氨基酸含量相近,且高于红肉部位,但红肉中天冬氨酸、谷氨酸含量明显高于腹肉和背肉;红肉中乳酸含量显著高于腹背肉,且不同冻结方式对其影响较大。电子舌能有效区分不同冻结方式和不同部位的草鱼肉。
The contents of taste components in the belly,dorsal meat and red meat of grass carp frozen by different methods:quick freezing at-40 ℃,liquid alcohol freezing at-20 ℃,and static air freezing at-20 ℃ were determined and compared by high performance liquid chromatography(HPLC),amino acid auto-analyzer and electronic tongue.The lactic acid content of fish meat was also determined.The results were obtained as follows.The freezing methods had an influence on fish freshness and taste components.The freezing rate was positively correlated with the contents of inosine monphosphate(IMP),adenosine monophosphate(AMP) and total free amino acids,whereas it was inversely correlated with lactic acid,insoine(Hx R) and hypoxanthine(Hx).Fish samples frozen by the first and third freezing methods showed the lowest and highest K values(freshness index) after 3 d of frozen storage at-20 ℃,respectively.Of the three meats,red meat contained the highest contents of IMP and AMP but lowest contents Hx R and Hx,which led to poor taste and freshness.The K values of red meat frozen by three freezing methods were 28.99%,40.92%,and 46.58%,respectively.The contents of free amino acids in belly meat were similar to those of dorsal meat,but higher than those of red meat.Notably,red meat was significantly richer in asparagic acid and glutamate as well as lactic acid than belly meat and dorsal meat,and the lactic acid content of red meat was greatly affected by the freezing methods.The different parts of fish meat and fish samples frozen by the different freezing methods were clearly distinguished with an electronic tongue.
The contents of taste components in the belly,dorsal meat and red meat of grass carp frozen by different methods:quick freezing at-40 ℃,liquid alcohol freezing at-20 ℃,and static air freezing at-20 ℃ were determined and compared by high performance liquid chromatography(HPLC),amino acid auto-analyzer and electronic tongue.The lactic acid content of fish meat was also determined.The results were obtained as follows.The freezing methods had an influence on fish freshness and taste components.The freezing rate was positively correlated with the contents of inosine monphosphate(IMP),adenosine monophosphate(AMP) and total free amino acids,whereas it was inversely correlated with lactic acid,insoine(Hx R) and hypoxanthine(Hx).Fish samples frozen by the first and third freezing methods showed the lowest and highest K values(freshness index) after 3 d of frozen storage at-20 ℃,respectively.Of the three meats,red meat contained the highest contents of IMP and AMP but lowest contents Hx R and Hx,which led to poor taste and freshness.The K values of red meat frozen by three freezing methods were 28.99%,40.92%,and 46.58%,respectively.The contents of free amino acids in belly meat were similar to those of dorsal meat,but higher than those of red meat.Notably,red meat was significantly richer in asparagic acid and glutamate as well as lactic acid than belly meat and dorsal meat,and the lactic acid content of red meat was greatly affected by the freezing methods.The different parts of fish meat and fish samples frozen by the different freezing methods were clearly distinguished with an electronic tongue.
引文
[1]农业部渔业局.中国渔业统计年鉴2016[M].北京:中国农业出版社,2016:49-59.
[2]程汉良,蒋飞,彭永兴,等.野生与养殖草鱼肌肉营养成分比较分析[J].食品科学,2013,34(13):266-270.DOI:10.7506/spkx1002-6630-201313056.
[3]阴小菲,范鸿冰,郑超,等.不同冻结方式对草鱼鱼片冻藏-冷藏期间蛋白质生化特性的影响[J].中国农业大学学报,2013,18(6):158-163.DOI:10.11841/J.issn.1007-4333.2013.06.23.
[4]XIE J.Recent situation and development of cold chain in China[J].Refrigeration Technology,2010,13(3):5-10.
[5]MORTENSEN M,ANDERSEN H J,ENGELSEN S B,et al.Effect of freezing temperature,thawing and cooking rate on water distribution in two pork qualities[J].Meat Science,2006,72(1):34-42.DOI:10.1016/j.meatsci.2005.05.027.
[6]于刚,杨少玲,张慧,等.不同冻结方式对黄鳍金枪鱼品质变化的比较研究[J].食品工业科技,2015,36(10):325-329.DOI:10.13386/j.issn1002-0306.2015.10.060.
[7]AUBOURG S P,TORRES J A,SARAIVA J A,et al.Effect of highpressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel(Scomber scombrus)[J].LWT-Food Science and Technology,2013,53(1):100-106.DOI:10.1016/J.jwt.2013.01.028
[8]YOKOYAMA Y,SAKAGUCHI M,KAWAI F,et al.Change in concentration of ATP-related compounds in various tissues of oyster during ice storage[J].Nippon Suisan Gakkaishi,1992,58(11):2125-2136.
[9]汤水粉,钱卓真,罗方方,等.高效液相色谱法测定水产品中ATP关联化合物[J].渔业科学进展,2014(2):110-116.DOI:10.3969/j.issn.1000-7075.2014.02.016.
[10]关志苗.K值:判定鱼品鲜度的新指标[J].水产科学,1995,14(1):33-35.
[11]高瑞昌,苏丽,黄星奕,等.水产品风味物质的研究进展[J].水产科学,2013,32(1):59-62.DOI:10.3969/j.issn.1003-1111.2013.01.012.
[12]陈剑岚,邵琳雅,施文正,等.不同宰杀方式对草鱼肉呈味水溶性成分的影响[J].食品科学,2016,37(17):27-31.DOI:10.7506/spkx1002-6630-201617005.
[13]方静.不同致死方式对罗非鱼生化特性的影响及其机理[D].青岛:中国海洋大学,2013:34-35.DOI:10.7666/d.D326867.
[14]张晶晶,顾赛麒,丁玉庭,等.电子舌在中华绒螯蟹产地鉴别及等级评定的应用[J].食品科学,2015,36(4):141-146.DOI:10.7506/spkx1002-6630-201504027.
[15]FENNEMA O R,POWRIE W D,MARTH E H.Nature of the freezing process:low temperature preservation of foods and living matter[M].New York:Marcel Dekker Inc,1973:150-239.
[16]JEREMIAH L E.Freezing effects on food quality[M].New York:Marcel Dekker Inc,1996:10-50.
[17]刘会省,迟海,杨宪时,等.冻结方式对南极磷虾品质的影响[J].现代食品科技,2013,29(7):1601-1605.DOI:10.13982/j.mfst.1673-9078.2013.07.016.
[18]廖媛媛.不同冻结方式对大黄鱼品质影响的研究[D].宁波:宁波大学,2014:4-5.
[19]YAMADA Y.Method for freezing foods and freezer thereof:EP0480553[P].1992-08-11.
[20]李佳琪.鱼肉中ATP关联化合物提取方法的改进及应用[D].杭州:浙江大学,2013:2-4.
[21]QIU W Q,CHEN S S,XIE J,et al.Analysis of 10 nucleotides and related compounds in Litopenaeus vannamei during chilled storage by HPLC-DAD[J].LWT-Food Science and Technology,2016,67(4):187-193.DOI:10.1016/j.lwt.2015.11.047.
[22]伍彬,章超桦,吉宏武,等.南美白对虾虾头自溶产物主要呈味成分分析[J].食品科学,2010,31(10):184-187.
[23]施文正,陈青云,万金庆,等.冷冻对不同部位草鱼肉鲜度和滋味的影响[J].食品工业科技,2014,35(16):334-341.DOI:10.13386/j.issn1002-0306.2014.16.064.
[24]翁丽萍.养殖大黄鱼和野生大黄鱼风味的研究[D].杭州:浙江工商大学,2011:78-80.DOI:10.7666/d.Y2070322.
[25]伍彬.凡纳滨对虾虾头自溶产物风味成分研究[D].湛江:广东海洋大学,2010:3-4.DOI:10.7666/d.y1806174.
[26]陈剑岚,陈舜胜,施文正,等.大小草鱼呈味水溶性成分发比较[J].食品与发酵工业,2017,43(1):213-217.DOI:10.13995/j.cnki.11-1802/ts.201701035.
[27]文静,梁显菊.食品的冻结及解冻技术研究发展[J].肉类研究,2008,13(7):76-80.
[28]吕斌,陈舜胜,邓德文.三种淡水鱼肌肉的糖元、乳酸含量和p H值及在冷藏中的变化[J].上海水产大学学报,2001,10(3):239-242.DOI:10.3969/j.issn.1004-7271.2001.03.009.
[29]姜丹莉,林雅云,吴玉波,等.草鱼、银鲫和青鱼捕捞后的应激反应[J].水产学报,2016,40(9):1479-1485.DOI:10.11964/jfc.20151110164.
[30]RAPEEPAN S,PANUWAT S,WARAPORN B,et al.Development and characterization of poly(lactic acid)fish water soluble protein composite sheets:a potential approach for biodegradable packaging[J].Energy Procedia,2014,56(7):280-288.DOI:10.1016/j.egypro.2014.07159.
[2]程汉良,蒋飞,彭永兴,等.野生与养殖草鱼肌肉营养成分比较分析[J].食品科学,2013,34(13):266-270.DOI:10.7506/spkx1002-6630-201313056.
[3]阴小菲,范鸿冰,郑超,等.不同冻结方式对草鱼鱼片冻藏-冷藏期间蛋白质生化特性的影响[J].中国农业大学学报,2013,18(6):158-163.DOI:10.11841/J.issn.1007-4333.2013.06.23.
[4]XIE J.Recent situation and development of cold chain in China[J].Refrigeration Technology,2010,13(3):5-10.
[5]MORTENSEN M,ANDERSEN H J,ENGELSEN S B,et al.Effect of freezing temperature,thawing and cooking rate on water distribution in two pork qualities[J].Meat Science,2006,72(1):34-42.DOI:10.1016/j.meatsci.2005.05.027.
[6]于刚,杨少玲,张慧,等.不同冻结方式对黄鳍金枪鱼品质变化的比较研究[J].食品工业科技,2015,36(10):325-329.DOI:10.13386/j.issn1002-0306.2015.10.060.
[7]AUBOURG S P,TORRES J A,SARAIVA J A,et al.Effect of highpressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel(Scomber scombrus)[J].LWT-Food Science and Technology,2013,53(1):100-106.DOI:10.1016/J.jwt.2013.01.028
[8]YOKOYAMA Y,SAKAGUCHI M,KAWAI F,et al.Change in concentration of ATP-related compounds in various tissues of oyster during ice storage[J].Nippon Suisan Gakkaishi,1992,58(11):2125-2136.
[9]汤水粉,钱卓真,罗方方,等.高效液相色谱法测定水产品中ATP关联化合物[J].渔业科学进展,2014(2):110-116.DOI:10.3969/j.issn.1000-7075.2014.02.016.
[10]关志苗.K值:判定鱼品鲜度的新指标[J].水产科学,1995,14(1):33-35.
[11]高瑞昌,苏丽,黄星奕,等.水产品风味物质的研究进展[J].水产科学,2013,32(1):59-62.DOI:10.3969/j.issn.1003-1111.2013.01.012.
[12]陈剑岚,邵琳雅,施文正,等.不同宰杀方式对草鱼肉呈味水溶性成分的影响[J].食品科学,2016,37(17):27-31.DOI:10.7506/spkx1002-6630-201617005.
[13]方静.不同致死方式对罗非鱼生化特性的影响及其机理[D].青岛:中国海洋大学,2013:34-35.DOI:10.7666/d.D326867.
[14]张晶晶,顾赛麒,丁玉庭,等.电子舌在中华绒螯蟹产地鉴别及等级评定的应用[J].食品科学,2015,36(4):141-146.DOI:10.7506/spkx1002-6630-201504027.
[15]FENNEMA O R,POWRIE W D,MARTH E H.Nature of the freezing process:low temperature preservation of foods and living matter[M].New York:Marcel Dekker Inc,1973:150-239.
[16]JEREMIAH L E.Freezing effects on food quality[M].New York:Marcel Dekker Inc,1996:10-50.
[17]刘会省,迟海,杨宪时,等.冻结方式对南极磷虾品质的影响[J].现代食品科技,2013,29(7):1601-1605.DOI:10.13982/j.mfst.1673-9078.2013.07.016.
[18]廖媛媛.不同冻结方式对大黄鱼品质影响的研究[D].宁波:宁波大学,2014:4-5.
[19]YAMADA Y.Method for freezing foods and freezer thereof:EP0480553[P].1992-08-11.
[20]李佳琪.鱼肉中ATP关联化合物提取方法的改进及应用[D].杭州:浙江大学,2013:2-4.
[21]QIU W Q,CHEN S S,XIE J,et al.Analysis of 10 nucleotides and related compounds in Litopenaeus vannamei during chilled storage by HPLC-DAD[J].LWT-Food Science and Technology,2016,67(4):187-193.DOI:10.1016/j.lwt.2015.11.047.
[22]伍彬,章超桦,吉宏武,等.南美白对虾虾头自溶产物主要呈味成分分析[J].食品科学,2010,31(10):184-187.
[23]施文正,陈青云,万金庆,等.冷冻对不同部位草鱼肉鲜度和滋味的影响[J].食品工业科技,2014,35(16):334-341.DOI:10.13386/j.issn1002-0306.2014.16.064.
[24]翁丽萍.养殖大黄鱼和野生大黄鱼风味的研究[D].杭州:浙江工商大学,2011:78-80.DOI:10.7666/d.Y2070322.
[25]伍彬.凡纳滨对虾虾头自溶产物风味成分研究[D].湛江:广东海洋大学,2010:3-4.DOI:10.7666/d.y1806174.
[26]陈剑岚,陈舜胜,施文正,等.大小草鱼呈味水溶性成分发比较[J].食品与发酵工业,2017,43(1):213-217.DOI:10.13995/j.cnki.11-1802/ts.201701035.
[27]文静,梁显菊.食品的冻结及解冻技术研究发展[J].肉类研究,2008,13(7):76-80.
[28]吕斌,陈舜胜,邓德文.三种淡水鱼肌肉的糖元、乳酸含量和p H值及在冷藏中的变化[J].上海水产大学学报,2001,10(3):239-242.DOI:10.3969/j.issn.1004-7271.2001.03.009.
[29]姜丹莉,林雅云,吴玉波,等.草鱼、银鲫和青鱼捕捞后的应激反应[J].水产学报,2016,40(9):1479-1485.DOI:10.11964/jfc.20151110164.
[30]RAPEEPAN S,PANUWAT S,WARAPORN B,et al.Development and characterization of poly(lactic acid)fish water soluble protein composite sheets:a potential approach for biodegradable packaging[J].Energy Procedia,2014,56(7):280-288.DOI:10.1016/j.egypro.2014.07159.