不同致死方式对虹鳟鱼肉挥发性成分的影响
|
摘要
【目的】研究致死方式对虹鳟鱼肉挥发性成分的影响.【方法】以虹鳟鱼为研究对象,采用新型材料MonoTrap作为固相萃取整体捕集剂,利用电子鼻和气相色谱-质谱联用技术对低温、即杀、去腮和空气致死的虹鳟鱼背肉和尾肉的挥发性成分进行分析和鉴定.【结果】电子鼻能够区分不同方式致死的虹鳟鱼的背肉和尾肉,其中低温致死和空气致死虹鳟鱼气味差异最显著;采用气相色谱-质谱联用仪分别从低温、即杀、去腮和空气致死的虹鳟鱼背肉中检测出39、43、51和59种化合物,从尾肉中检测出40、45、50和58种化合物,其中醛类、不饱和酮类和不饱和醇类对虹鳟鱼风味形成有重要贡献.【结论】应激反应最小的低温致死对红鳟鱼肉挥发性成分影响最小,鱼肉的风味最好,其次是即杀致死,空气致死对虹鳟鱼挥发性成分影响最大,鱼肉的风味最差,且致死方式对虹鳟鱼尾肉风味的影响大于背肉.
【Objective】 In order to investigate the effect of slaughter methods on the volatile flavor of rainbow trout meat.【Method】 Four different slaughter methods,namely the cryogenic temperature,on head,gill removal and asphyxial death,were used to pretreat live rainbow trout.In this study,a new type of material(MonoTrap) was applied as solid phase extraction to extract the volatile compounds of dorsal meat and tail meat.The volatile flavor components of dorsal meat and tail meat of different slaughter methods were analyzed and identified by electronic nose and gas chromatography-mass spectrometry(GC-MS).【Result】 The odor of dorsal meat and tail meat of different slaughter methods could be discriminated by electronic nose.The difference of odor components between cryogenic temperature death and asphyxial death is the maximum.The results of GC-MS analysis demonstrated that there were 39,43,51 and 59 volatile compounds in cryogenic temperature,knocking on head,gill removal and asphyxial death dorsal meat respectively,and 40,45,50 and 58 volatile compounds were detected in tail meat respectively,aldehydes,unsaturated ketones and unsaturated alcohols have important contribution to the flavor formation of rainbow trout.【Conclusion】 The cryogenic temperature death of four different slaughter methods have the lowest level of stress,which shows the minimum influence on the volatile constituents of rainbow trout meat,the flavor is the best.The flavor of rainbow trout meat by knocking on head death is the second.The asphyxial death shows the greatest influence on the volatile constituents of rainbow trout meat,the flavor is the worst.The effect of slaughter methods on flavor of rainbow trout tail meat is greater than dorsal meat.
【Objective】 In order to investigate the effect of slaughter methods on the volatile flavor of rainbow trout meat.【Method】 Four different slaughter methods,namely the cryogenic temperature,on head,gill removal and asphyxial death,were used to pretreat live rainbow trout.In this study,a new type of material(MonoTrap) was applied as solid phase extraction to extract the volatile compounds of dorsal meat and tail meat.The volatile flavor components of dorsal meat and tail meat of different slaughter methods were analyzed and identified by electronic nose and gas chromatography-mass spectrometry(GC-MS).【Result】 The odor of dorsal meat and tail meat of different slaughter methods could be discriminated by electronic nose.The difference of odor components between cryogenic temperature death and asphyxial death is the maximum.The results of GC-MS analysis demonstrated that there were 39,43,51 and 59 volatile compounds in cryogenic temperature,knocking on head,gill removal and asphyxial death dorsal meat respectively,and 40,45,50 and 58 volatile compounds were detected in tail meat respectively,aldehydes,unsaturated ketones and unsaturated alcohols have important contribution to the flavor formation of rainbow trout.【Conclusion】 The cryogenic temperature death of four different slaughter methods have the lowest level of stress,which shows the minimum influence on the volatile constituents of rainbow trout meat,the flavor is the best.The flavor of rainbow trout meat by knocking on head death is the second.The asphyxial death shows the greatest influence on the volatile constituents of rainbow trout meat,the flavor is the worst.The effect of slaughter methods on flavor of rainbow trout tail meat is greater than dorsal meat.
引文
[1] 林建斌.虹鳟鱼的营养与饲料[J].福建水产,2003(4):81-86.
[2] Scherer R,Augusti P R,Bochi V C,et al.Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods[J].Food Chemistry,2006,99(1):136-142.
[3] 刁玉段,张晶晶,史珊珊,等.致死方式对草鱼肉挥发性成分和脂肪氧合酶活性的影响[J].食品科学,2016,37(18):64-70.
[4] 施文正,王锡昌,陶宁萍,等.致死方式对养殖草鱼肉挥发性成分的影响[J].水产学报,2011,35(3):456-465.
[5] 方静,黄卉,李来好,等.不同致死方式对罗非鱼鱼片品质的影响[J].南方水产科学,2013,9(5):13-18.
[6] Duran A,Erdemli U,Karakaya M,et al.Effects of slaughter methods on physical,biochemical and microbiological quality of rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio filleted in pre-,in-or post-rigor periods[J].Fisheries Science,2008,74(5):1146-1156.
[7] Kiessling A,Espe M,Ruohonen K,et al.Texture,gaping and colour of fresh and frozen Atlantic salmon flesh as affected by pre-slaughter iso-eugenol or CO2 anaesthesia[J].Aquaculture,2004,236(1):645-657.
[8] Roth B,Slinde E,Arildsen J.Pre or post mortem muscle activity in Atlantic salmon(Salmo salar).The effect on rigor mortis and the physical properties of flesh[J].Aquaculture,2006,257(1):504-510.
[9] 施文正.草鱼肉挥发成分及其影响因素的研究[D].上海:上海海洋大学,2010.
[10] 苏欣,黄春红,曹菊花.淡水鱼鱼肉风味物质及其影响因素研究进展[J].肉类研究,2018,32(08):64-68.
[11] Giuffrida A,Pennisi L,Ziino G,et al.Influence of slaughtering method on some aspects of quality of gilthead seabream and smoked rainbow trout[J].Veterinary Research Communications,2007,31(4):437-446.
[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.
[13] 康翠翠,施文正,方林,等.不同冻结方式对草鱼肉挥发性成分的影响[J].食品科学,1-11 [2018-06-27].http://kns.cnki.net/kcms/detail/11.2206.TS.20170927.1521.120.html.
[14] 荣建华,熊诗,张亮子,等.基于电子鼻和SPME-GC-MS联用分析脆肉鲩鱼肉的挥发性风味成分[J].食品科学,2015,36(10):124-128.
[15] 王璐,王锡昌,刘源.草鱼不同部位气味研究[J].食品科学,2010,31(6):158-164.
[16] 王钦德,杨坚.食品试验设计与统计分析[M].北京:中国农业大学出版社,2010.
[17] 刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
[18] 王雪锋,涂行浩,吴佳佳,等.草鱼的营养评价及关键风味成分分析[J].中国食品学报,2014,14(12):182-189.
[19] 杨文鸽,林娴萍,茅宇虹,等.电子束辐照对美国红鱼肉挥发性风味成分的影响[J].核农学报,2014,28(1):60-68.
[20] Cavalli J F,Fernandez X,Lizzani-Cuvelier L,et al.Comparison of static headspace,headspace solid phase microextraction,headspace sorptive extraction,and direct thermal desorption techniques on chemical composition of French olive oils[J].Journal of Agricultural and Food Chemistry,2003,51(26):7709-7716.
[21] Samanta P,Pal S,Mukherjee A K,et al.Biochemical effects of glyphosate based herbicide,Excel Mera 71 on enzyme activities of acetylcholinesterase (AChE),lipid peroxidation (LPO),catalase (CAT),glutathione-S-transferase (GST) and protein content on teleostean fishes[J].Ecotoxicology and Environmental safety,2014,107(9):120-125.
[22] 吴容,陶宁萍,刘源.同时蒸馏萃取-气质联用分析养殖暗纹东方鲀肉中的挥发性成分[J].食品与发酵工业,2012,38(09):132-140.
[23] 田迪英,焦慧,陶崴,等.5种海鱼挥发性风味成分分析[J].食品与发酵工业,2015,41(10):155-159.
[24] 徐茂琴,潘俊娴,蔺佳良,等.鲣鱼血合肉风味改良的研究[J].核农学报,2014,28(8):1430-1439.
[25] 周耀华.食用香精制备技术[M].北京:中国纺织出社,2007.
[26] 马海建,施文正,宋洁,等.超高压处理对草鱼鱼肉风味物质的影响[J].现代食品科技,2016,32(8):204-212.
[27] 王霞,黄健,侯云丹,等.电子鼻结合气相色谱-质谱联用技术分析黄鳍金枪鱼肉的挥发性成分[J].食品科学,2012,33(12):268-272.
[28] 徐柳,范远景,王明和,等.养殖中华鲟肉质、营养成分及风味分析[J].食品工业科技,2018,39(16):213-219.
[29] 孙金龙,师希雄,岳建伟,等.金鳟鱼鱼体不同部位挥发性成分的检测[J].食品与发酵科技,2018,54(4):91-96.
[30] 周蓓蓓,胡王,陈小雷,等.鱼制品腥味物质检测分析及去除技术研究进展[J].食品研究与开发,2016,37(14):185-192.
[31] HEATH H.Flavor and its study[M].New York:AVI Publishing Co.,2003.
[32] 牛珺,张丽,孙宝忠,等.西藏'斯布'牦牛宰后成熟过程中挥发性风味物质差异分析[J].甘肃农业大学学报,2017,52(6):127-133.
[33] 沈月新.水产食品学[M].北京:中国农业出版社,2005.
[34] 王彦波,沈晓琴,李学鹏,等.不同宰杀方式对鲫鱼肌肉质构和蛋白质组的影响[J].中国食品学报,2010,10(6):145-149.
[35] 蒋娅婷,曹锦轩,张玉林,等.蛋白质与挥发性风味成分相互作用研究进展[J].核农学报,2014,28(2):285-291.
[36] Selli S,Cayhan G G.Analysis of volatile compounds of wild gilthead sea bream(Sparus aurata) by simultaneous distillation-extractio-n (SDE) and GC-MS[J].Microchemical Journal,2009,93(2):232-235.
[37] 吴薇,陶宁萍,顾赛麒.鱼肉特征性气味物质研究进展[J].食品科学,2013,34(11):381-385.
[38] 朱丹实,吴晓菲,王立娜,等.电子鼻结合气相色谱-质谱联用技术分析冷藏真鲷挥发性风味物质变化[J].中国食品学报,2016,16(12):227-234.
[39] 姚思敏薇,陈诗晴,周冠炜,等.60Co-γ射线对草莓贮藏过程中色香味形的影响[J].食品工业科技,2018,39(4):254-259.
[2] Scherer R,Augusti P R,Bochi V C,et al.Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods[J].Food Chemistry,2006,99(1):136-142.
[3] 刁玉段,张晶晶,史珊珊,等.致死方式对草鱼肉挥发性成分和脂肪氧合酶活性的影响[J].食品科学,2016,37(18):64-70.
[4] 施文正,王锡昌,陶宁萍,等.致死方式对养殖草鱼肉挥发性成分的影响[J].水产学报,2011,35(3):456-465.
[5] 方静,黄卉,李来好,等.不同致死方式对罗非鱼鱼片品质的影响[J].南方水产科学,2013,9(5):13-18.
[6] Duran A,Erdemli U,Karakaya M,et al.Effects of slaughter methods on physical,biochemical and microbiological quality of rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio filleted in pre-,in-or post-rigor periods[J].Fisheries Science,2008,74(5):1146-1156.
[7] Kiessling A,Espe M,Ruohonen K,et al.Texture,gaping and colour of fresh and frozen Atlantic salmon flesh as affected by pre-slaughter iso-eugenol or CO2 anaesthesia[J].Aquaculture,2004,236(1):645-657.
[8] Roth B,Slinde E,Arildsen J.Pre or post mortem muscle activity in Atlantic salmon(Salmo salar).The effect on rigor mortis and the physical properties of flesh[J].Aquaculture,2006,257(1):504-510.
[9] 施文正.草鱼肉挥发成分及其影响因素的研究[D].上海:上海海洋大学,2010.
[10] 苏欣,黄春红,曹菊花.淡水鱼鱼肉风味物质及其影响因素研究进展[J].肉类研究,2018,32(08):64-68.
[11] Giuffrida A,Pennisi L,Ziino G,et al.Influence of slaughtering method on some aspects of quality of gilthead seabream and smoked rainbow trout[J].Veterinary Research Communications,2007,31(4):437-446.
[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.
[13] 康翠翠,施文正,方林,等.不同冻结方式对草鱼肉挥发性成分的影响[J].食品科学,1-11 [2018-06-27].http://kns.cnki.net/kcms/detail/11.2206.TS.20170927.1521.120.html.
[14] 荣建华,熊诗,张亮子,等.基于电子鼻和SPME-GC-MS联用分析脆肉鲩鱼肉的挥发性风味成分[J].食品科学,2015,36(10):124-128.
[15] 王璐,王锡昌,刘源.草鱼不同部位气味研究[J].食品科学,2010,31(6):158-164.
[16] 王钦德,杨坚.食品试验设计与统计分析[M].北京:中国农业大学出版社,2010.
[17] 刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
[18] 王雪锋,涂行浩,吴佳佳,等.草鱼的营养评价及关键风味成分分析[J].中国食品学报,2014,14(12):182-189.
[19] 杨文鸽,林娴萍,茅宇虹,等.电子束辐照对美国红鱼肉挥发性风味成分的影响[J].核农学报,2014,28(1):60-68.
[20] Cavalli J F,Fernandez X,Lizzani-Cuvelier L,et al.Comparison of static headspace,headspace solid phase microextraction,headspace sorptive extraction,and direct thermal desorption techniques on chemical composition of French olive oils[J].Journal of Agricultural and Food Chemistry,2003,51(26):7709-7716.
[21] Samanta P,Pal S,Mukherjee A K,et al.Biochemical effects of glyphosate based herbicide,Excel Mera 71 on enzyme activities of acetylcholinesterase (AChE),lipid peroxidation (LPO),catalase (CAT),glutathione-S-transferase (GST) and protein content on teleostean fishes[J].Ecotoxicology and Environmental safety,2014,107(9):120-125.
[22] 吴容,陶宁萍,刘源.同时蒸馏萃取-气质联用分析养殖暗纹东方鲀肉中的挥发性成分[J].食品与发酵工业,2012,38(09):132-140.
[23] 田迪英,焦慧,陶崴,等.5种海鱼挥发性风味成分分析[J].食品与发酵工业,2015,41(10):155-159.
[24] 徐茂琴,潘俊娴,蔺佳良,等.鲣鱼血合肉风味改良的研究[J].核农学报,2014,28(8):1430-1439.
[25] 周耀华.食用香精制备技术[M].北京:中国纺织出社,2007.
[26] 马海建,施文正,宋洁,等.超高压处理对草鱼鱼肉风味物质的影响[J].现代食品科技,2016,32(8):204-212.
[27] 王霞,黄健,侯云丹,等.电子鼻结合气相色谱-质谱联用技术分析黄鳍金枪鱼肉的挥发性成分[J].食品科学,2012,33(12):268-272.
[28] 徐柳,范远景,王明和,等.养殖中华鲟肉质、营养成分及风味分析[J].食品工业科技,2018,39(16):213-219.
[29] 孙金龙,师希雄,岳建伟,等.金鳟鱼鱼体不同部位挥发性成分的检测[J].食品与发酵科技,2018,54(4):91-96.
[30] 周蓓蓓,胡王,陈小雷,等.鱼制品腥味物质检测分析及去除技术研究进展[J].食品研究与开发,2016,37(14):185-192.
[31] HEATH H.Flavor and its study[M].New York:AVI Publishing Co.,2003.
[32] 牛珺,张丽,孙宝忠,等.西藏'斯布'牦牛宰后成熟过程中挥发性风味物质差异分析[J].甘肃农业大学学报,2017,52(6):127-133.
[33] 沈月新.水产食品学[M].北京:中国农业出版社,2005.
[34] 王彦波,沈晓琴,李学鹏,等.不同宰杀方式对鲫鱼肌肉质构和蛋白质组的影响[J].中国食品学报,2010,10(6):145-149.
[35] 蒋娅婷,曹锦轩,张玉林,等.蛋白质与挥发性风味成分相互作用研究进展[J].核农学报,2014,28(2):285-291.
[36] Selli S,Cayhan G G.Analysis of volatile compounds of wild gilthead sea bream(Sparus aurata) by simultaneous distillation-extractio-n (SDE) and GC-MS[J].Microchemical Journal,2009,93(2):232-235.
[37] 吴薇,陶宁萍,顾赛麒.鱼肉特征性气味物质研究进展[J].食品科学,2013,34(11):381-385.
[38] 朱丹实,吴晓菲,王立娜,等.电子鼻结合气相色谱-质谱联用技术分析冷藏真鲷挥发性风味物质变化[J].中国食品学报,2016,16(12):227-234.
[39] 姚思敏薇,陈诗晴,周冠炜,等.60Co-γ射线对草莓贮藏过程中色香味形的影响[J].食品工业科技,2018,39(4):254-259.