油爆工艺对上海熏鱼风味物质的影响
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摘要
以上海熏鱼为研究对象,利用固相微萃取-气相色谱-质谱法、感官评定、高效液相色谱法和氨基酸自动分析仪,采用单因素方法研究油爆工艺对熏鱼风味的影响。结果显示:草鱼第1次浸渍、温度140、155、170、185、200℃油爆8 min及温度170℃油爆4、6、8、10、12 min后检测到挥发性物质分别为58、64、79、78、75、76种及75、75、78、74、74种。油爆温度升高和时间延长时,1-辛烯-3-醇、己醛等土腥味物质含量减少,关键风味物质为1-辛烯-3-醇、己醛、壬醛、癸醛、2-壬烯醛、2-癸烯醛、2,4-壬二烯醛、2,4-癸二烯醛等。油爆后,一磷酸腺苷(adenosine monophosphate,AMP)和肌苷酸(inosine monphosphate,IMP)含量增加,次黄嘌呤(hypoxanthine,Hx)含量减少;鲜甜味氨基酸含量增加,苦味氨基酸含量减少。温度185℃和时间10 min时,AMP和IMP含量较高,Hx含量较低;谷氨酸和组氨酸的味道强度值最高,呈味氨基酸总量最高,更好地保留鱼肉鲜甜味。此时,鱼肉口感佳,香味浓,表面呈金黄色,感官最好。
The effect of the deep-frying process on the flavor compounds of Shanghai smoked fish was investigated. The volatile compounds were determined by solid phase micro-extraction-gas chromatography-mass spectrometry (SPMEGC-MS), the nucleotide composition was analyzed by high performance liquid chromatography (HPLC) and the amino acid composition was studied using an amino acid analyzer. Additionally, sensory evaluation was performed. The results showed that a total of 58, 64, 79, 78, 75 and 76 volatile compounds were detected in grass carp deep-fried at 140, 155, 170, 185 and 200 ℃ for 8 min, and 75, 75, 78, 74 and 74 volatile compounds in those deep-fried at 170 ℃ for 4, 6, 8, 10 and 12 min, respectively. The contents of 1-octen-3-ol, hexanal and other earthy odor compounds decreased with increasing oil temperature and frying time. 1-Octen-3-ol, hexanal, nonanal, decanal, 2-nonenal, 2-decenal, 2,4-nonadienal, and 2,4-decadienal were identified as key flavor compounds. The contents of adenosine monophosphate (AMP) and inosine monphosphate (IMP) increased, and the content of hypoxanthine (Hx) decreased in grass carp after deep drying. Moreover, the contents of sweet-tasting amino acids increased, and the contents of bitter-tasting amino acids decreased after deep frying. Deep frying at 185 ℃ for 10 min resulted in higher contents of AMP and IMP and lower content of hypoxanthine (Hx) as well as the highest taste intensity of glutamic acid and histidine and the highest total amount of taste-active amino acids, better preserving the taste of grass carp. The deep-fried fish showed the highest sensory score with a good taste and a strong aroma as well as a golden surface.
The effect of the deep-frying process on the flavor compounds of Shanghai smoked fish was investigated. The volatile compounds were determined by solid phase micro-extraction-gas chromatography-mass spectrometry (SPMEGC-MS), the nucleotide composition was analyzed by high performance liquid chromatography (HPLC) and the amino acid composition was studied using an amino acid analyzer. Additionally, sensory evaluation was performed. The results showed that a total of 58, 64, 79, 78, 75 and 76 volatile compounds were detected in grass carp deep-fried at 140, 155, 170, 185 and 200 ℃ for 8 min, and 75, 75, 78, 74 and 74 volatile compounds in those deep-fried at 170 ℃ for 4, 6, 8, 10 and 12 min, respectively. The contents of 1-octen-3-ol, hexanal and other earthy odor compounds decreased with increasing oil temperature and frying time. 1-Octen-3-ol, hexanal, nonanal, decanal, 2-nonenal, 2-decenal, 2,4-nonadienal, and 2,4-decadienal were identified as key flavor compounds. The contents of adenosine monophosphate (AMP) and inosine monphosphate (IMP) increased, and the content of hypoxanthine (Hx) decreased in grass carp after deep drying. Moreover, the contents of sweet-tasting amino acids increased, and the contents of bitter-tasting amino acids decreased after deep frying. Deep frying at 185 ℃ for 10 min resulted in higher contents of AMP and IMP and lower content of hypoxanthine (Hx) as well as the highest taste intensity of glutamic acid and histidine and the highest total amount of taste-active amino acids, better preserving the taste of grass carp. The deep-fried fish showed the highest sensory score with a good taste and a strong aroma as well as a golden surface.
引文
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[8]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.DOI:10.7506/spkx1002-6630-201311079.
[9]金玉松.熏鱼的加工要点[J].渔业致富指南,2005(5):60.
[10]邱伟强,陈刚,陈舜胜,等.离子对反相高效液相色谱法同时检测水产品中6种ATP关联化合物[J].水产学报,2011,35(11):1745-1752.DOI:10.3724/SP.J.1231.2011.17491.
[11]王曜,陈舜胜.野生与养殖克氏原螯虾游离氨基酸的组成及比较研究[J].食品科学,2014,35(11):269-273.DOI:10.7506/spkx1002-6630-201411054.
[12]陈娇娇,蒋爱民.腌制工艺对风味罗非鱼制品品质的影响[J].现代食品科技,2012,28(9):1128-1132.DOI:10.13982/j.mfst.1673-9078.2012.09.038.
[13]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.
[14]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.
[15]JOSEPHSON D B,LINDSAY R C,STUIBER D A.Volatile compounds characterizing the aroma of fresh Atlantic and Pacific oysters[J].Food Science,1987,50:5-9.DOI:10.1111/j.1365-2621.1985.tb13265.x.
[16]JOSEPHSON D.Enzymic hydroperoxide initiated effects in fresh fish[J].Journal of Food Science,1985,52:596-600.DOI:10.1111/j.1365-2621.1987.tb06683.x.
[17]JOSEPHSON D B,LINDSAY R C,STUIBER D A.Variations in the occurrences of enzymically derived volatile aroma compounds in salt and freshwater fish[J].Journal of Agricultural and Food Chemistry,1984,32(6):1344-1347.DOI:10.1021/jf00126a031.
[18]REFSGAARD H H F,ANNEMETTE H A,JENSEN B.Isolation and quantification of volatiles in fish by dynamic headspace sampling and mass spectrometry[J].Journal of Agricultural and Food Chemistry,1997,47:1114-1118.DOI:10.1021/jf9807770.
[19]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,2017,38(14):60-66.DOI:10.7506/spkx1002-6630-201814034.
[20]SELLI S,CAYHAN G G.Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillationextraction(SDE)and GC-MS[J].Microchemical Journal,2009,93(2):232-235.DOI:10.1016/j.microc.2009.07.010.
[21]刘红,杨荣华,戴志远,等.利用鲢鱼制备肉味香精及其香气成分的分析[J].中国食品学报,2010,10(2):149-153.DOI:10.16429/j.1009-7848.2010.02.022.
[22]JOSEPHSON D B,LINDSAY R C,STUIBER D A.Identification of compounds characterizing the aroma of fresh whitefish (Coregonus clupeaformis)[J].Journal of Agricultural and Food Chemistry,1983,31(2):326-330.DOI:10.1021/jf00116a035.
[23]陈德慰.熟制大闸蟹风味及冷却加工技术的研究[D].无锡:江南大学,2007:1-7.
[24]章超桦,平野敏行,铃木健.鲫的挥发性成分[J].水产学报,2000,24(4):354-358.
[25]XIE J C,SUN B G,ZHENG F P.Volatile flavor constituents in roasted pork of Mini-pig[J].Food Chemistry,2008,109(12):506-514.
[26]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.DOI:10.7506/spkx1002-6630-201510025.
[27]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.DOI:10.7506/spkx1002-6630-201420025.
[28]姚志勇,万金庆,庞文燕,等.真空冷诱导对冰温贮藏罗非鱼片鲜度和滋味的影响[J].现代食品科技,2014,30(2):198-203.DOI:10.13982/j.mfst.1673-9078.2014.02.044.
[29]邱伟强,谢晶,陈舜胜,等.虾类冷藏期间ATP关联产物含量的变化及其降解途径的研究[J].现代食品科技,2015,31(10):103-108.DOI:10.13982/j.mfst.1673-9078.2015.10.018.
[30]ZHANG C,WU H,HONG P,et al.Nutrients andcomposition of free amino acid in edible part of Pinctada martensii[J].Journal of Fisheries of China,2000,24(2):180-184.
[31]BREMNER H A,OLLEY J,STATHAM J A,et al.Nucleotide catabolism:influence on the storage life of tropical species of fish from the north west shelf of Australia[J].Journal of Food Science,2010,53(1):6-11.DOI:10.1111/j.1365-2621.1988.tb10165.x.
[32]BERMUDEZ R,FRANCO D,CARBALLO J,et al.Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham[J].Food Research International,2014,56:226-235.DOI:10.1016/j.foodres.2013.12.023.
[33]杨阳,施文正,汪之和,等.超高压对南美白对虾熟制虾仁风味的影响[J].食品工业科技,2015,36(18):87-92.DOI:10.13386/j.issn1002-0306.2015.18.009.
[34]马海建,施文正,付强,等.漂洗过程中白鲢鱼糜风味物质变化的分析[J].现代食品科技,2015,31(7):355-360.DOI:10.13982/j.mfst.1673-9078.2015.7.055.
[2]丁耐克.食品风味化学[M].北京:中国轻工业出版社,1996:342-352.
[3]CAYHAN G G,SELLII S.Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis[J].Journal of Agricultural and Food Chemistry,2011,59(2):654-659.DOI:10.1021/jf103471h.
[4]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,2010:47-52.
[5]SELLI S,PROST C,SEROT T.Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation-solvent extraction[J].F o o d C h e m i s t r y,2 0 0 9,1 1 4(1):3 1 7-3 2 2.D O I:1 0.1 0 1 6/j.foodchem.2008.09.038.
[6]陈剑岚,陈舜胜,施文正,等.大小草鱼肉呈味水溶性成分的比较[J].食品与发酵工业,2017,43(1):213-217.DOI:10.13995/j.Cnki.11-1802/ts.201701035.
[7]翁丽萍,赵芸,陈飞东,等.养殖大黄鱼滋味成分及其呈味贡献的研究[J].食品工业科技,2015,36(3):82-90.DOI:10.13386/j.issn1002-0306.2015.03.008.
[8]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.DOI:10.7506/spkx1002-6630-201311079.
[9]金玉松.熏鱼的加工要点[J].渔业致富指南,2005(5):60.
[10]邱伟强,陈刚,陈舜胜,等.离子对反相高效液相色谱法同时检测水产品中6种ATP关联化合物[J].水产学报,2011,35(11):1745-1752.DOI:10.3724/SP.J.1231.2011.17491.
[11]王曜,陈舜胜.野生与养殖克氏原螯虾游离氨基酸的组成及比较研究[J].食品科学,2014,35(11):269-273.DOI:10.7506/spkx1002-6630-201411054.
[12]陈娇娇,蒋爱民.腌制工艺对风味罗非鱼制品品质的影响[J].现代食品科技,2012,28(9):1128-1132.DOI:10.13982/j.mfst.1673-9078.2012.09.038.
[13]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.
[14]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.
[15]JOSEPHSON D B,LINDSAY R C,STUIBER D A.Volatile compounds characterizing the aroma of fresh Atlantic and Pacific oysters[J].Food Science,1987,50:5-9.DOI:10.1111/j.1365-2621.1985.tb13265.x.
[16]JOSEPHSON D.Enzymic hydroperoxide initiated effects in fresh fish[J].Journal of Food Science,1985,52:596-600.DOI:10.1111/j.1365-2621.1987.tb06683.x.
[17]JOSEPHSON D B,LINDSAY R C,STUIBER D A.Variations in the occurrences of enzymically derived volatile aroma compounds in salt and freshwater fish[J].Journal of Agricultural and Food Chemistry,1984,32(6):1344-1347.DOI:10.1021/jf00126a031.
[18]REFSGAARD H H F,ANNEMETTE H A,JENSEN B.Isolation and quantification of volatiles in fish by dynamic headspace sampling and mass spectrometry[J].Journal of Agricultural and Food Chemistry,1997,47:1114-1118.DOI:10.1021/jf9807770.
[19]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,2017,38(14):60-66.DOI:10.7506/spkx1002-6630-201814034.
[20]SELLI S,CAYHAN G G.Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillationextraction(SDE)and GC-MS[J].Microchemical Journal,2009,93(2):232-235.DOI:10.1016/j.microc.2009.07.010.
[21]刘红,杨荣华,戴志远,等.利用鲢鱼制备肉味香精及其香气成分的分析[J].中国食品学报,2010,10(2):149-153.DOI:10.16429/j.1009-7848.2010.02.022.
[22]JOSEPHSON D B,LINDSAY R C,STUIBER D A.Identification of compounds characterizing the aroma of fresh whitefish (Coregonus clupeaformis)[J].Journal of Agricultural and Food Chemistry,1983,31(2):326-330.DOI:10.1021/jf00116a035.
[23]陈德慰.熟制大闸蟹风味及冷却加工技术的研究[D].无锡:江南大学,2007:1-7.
[24]章超桦,平野敏行,铃木健.鲫的挥发性成分[J].水产学报,2000,24(4):354-358.
[25]XIE J C,SUN B G,ZHENG F P.Volatile flavor constituents in roasted pork of Mini-pig[J].Food Chemistry,2008,109(12):506-514.
[26]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.DOI:10.7506/spkx1002-6630-201510025.
[27]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.DOI:10.7506/spkx1002-6630-201420025.
[28]姚志勇,万金庆,庞文燕,等.真空冷诱导对冰温贮藏罗非鱼片鲜度和滋味的影响[J].现代食品科技,2014,30(2):198-203.DOI:10.13982/j.mfst.1673-9078.2014.02.044.
[29]邱伟强,谢晶,陈舜胜,等.虾类冷藏期间ATP关联产物含量的变化及其降解途径的研究[J].现代食品科技,2015,31(10):103-108.DOI:10.13982/j.mfst.1673-9078.2015.10.018.
[30]ZHANG C,WU H,HONG P,et al.Nutrients andcomposition of free amino acid in edible part of Pinctada martensii[J].Journal of Fisheries of China,2000,24(2):180-184.
[31]BREMNER H A,OLLEY J,STATHAM J A,et al.Nucleotide catabolism:influence on the storage life of tropical species of fish from the north west shelf of Australia[J].Journal of Food Science,2010,53(1):6-11.DOI:10.1111/j.1365-2621.1988.tb10165.x.
[32]BERMUDEZ R,FRANCO D,CARBALLO J,et al.Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham[J].Food Research International,2014,56:226-235.DOI:10.1016/j.foodres.2013.12.023.
[33]杨阳,施文正,汪之和,等.超高压对南美白对虾熟制虾仁风味的影响[J].食品工业科技,2015,36(18):87-92.DOI:10.13386/j.issn1002-0306.2015.18.009.
[34]马海建,施文正,付强,等.漂洗过程中白鲢鱼糜风味物质变化的分析[J].现代食品科技,2015,31(7):355-360.DOI:10.13982/j.mfst.1673-9078.2015.7.055.