响应面法优化海鲈鱼片脱腥工艺
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摘要
以海鲈鱼(Lateolabrax japonicas)为研究对象,以从天然产物中筛选的薄荷香精、酵母提取物为脱腥剂,采用单因素实验,分析在(15±2)℃的条件下,料液比、脱腥液浓度、脱腥时间对海鲈鱼片的腥味及感官品质的影响,再通过响应面法对海鲈鱼脱腥工艺参数进行优化。结果表明,酵母提取物与薄荷香精能较好地降低海鲈鱼片的腥味;优化的脱腥工艺为:在(15±2)℃条件下,将刚宰杀好的海鲈鱼片放入脱腥液中,料液比为1∶3(g∶m L),脱腥液中酵母提取物的质量浓度和薄荷香精体积分数分别为1. 0 g/L和0. 01%,脱腥浸泡42 min。感官评价显示,处理后鱼片无腥味,且对鱼片的色泽、质地、新鲜度均无影响。经GC-MS分析得出海鲈鱼片脱腥后风味物质种类基本不变,而己醛、2-己烯醛、庚醛、E-2-壬烯醛、癸醛、3,5-辛二烯-2-酮等腥味物质含量明显降低。
In order to solve the problem of off-flavour of Lateolabrax japonicas to improve its product quality,this study selected mint essence and yeast extract from natural products as fishy smell removing agents. Single factor experiments were used to analyze the effects of solid to liquid ratio,the amount of agent used,and the time length of removing off-smell on the sensory quality of Lateolabrax japonicas at( 15 ± 2) ℃. Besides,the deodorizing process of Lateolabrax japonicas was optimized by response surface methodology. The results showed that both yeast extract and mint essence could reduce fishy smell. The optimal deodorizing condition was as follows: soaked freshly slaughtered Lateolabrax japonicas fillets in the agent at( 15 ± 2) ℃ for 42 min,the solid to liquid ratio was 1∶ 3,and the amounts of yeast extract and mint essence in the agent was 0. 1% and 0. 01%,respectively. The sensory evaluation showed that the fish fillets had no fishy smell after treatment,and no effects on the color,texture,and freshness were observed. GC-MS showed that the flavor of Lateolabrax japonicas basically unchanged after deodorization,but the contents of astringent substances,such as hexanal,2-hexenal,heptanal,E-2-nonenal,decanal,and 3,5-octadien-2-one were remarkably lowered.
In order to solve the problem of off-flavour of Lateolabrax japonicas to improve its product quality,this study selected mint essence and yeast extract from natural products as fishy smell removing agents. Single factor experiments were used to analyze the effects of solid to liquid ratio,the amount of agent used,and the time length of removing off-smell on the sensory quality of Lateolabrax japonicas at( 15 ± 2) ℃. Besides,the deodorizing process of Lateolabrax japonicas was optimized by response surface methodology. The results showed that both yeast extract and mint essence could reduce fishy smell. The optimal deodorizing condition was as follows: soaked freshly slaughtered Lateolabrax japonicas fillets in the agent at( 15 ± 2) ℃ for 42 min,the solid to liquid ratio was 1∶ 3,and the amounts of yeast extract and mint essence in the agent was 0. 1% and 0. 01%,respectively. The sensory evaluation showed that the fish fillets had no fishy smell after treatment,and no effects on the color,texture,and freshness were observed. GC-MS showed that the flavor of Lateolabrax japonicas basically unchanged after deodorization,but the contents of astringent substances,such as hexanal,2-hexenal,heptanal,E-2-nonenal,decanal,and 3,5-octadien-2-one were remarkably lowered.
引文
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[11]徐永霞,姜程程,张朝敏,等.海藻糖对白鲢鱼脱腥效果的影响[J].食品与发酵工业,2014,40(12):32-36.
[12]曾少葵,杨萍,陈秀红.微生物发酵对罗非鱼下脚料蛋白酶解液脱腥去苦效果比较[J].南方水产,2009,5(4):62-67.
[13]徐永霞,姜程程,刘滢,等.带鱼脱腥工艺及脱腥前后的理化性质[J].食品与发酵工业,2013,39(12):68-72.
[14]段振华,张敏,郝建,等.香脆鳙鱼片的制备工艺[J].食品工业科技,2003,24(2):44-47.
[15]崔炳群.无腥味鱼肝油软糖的研制[J].食品工业,2002(6):9-10,51.
[16]武利刚,谢广深,段杉.活性炭和酵母粉对虾头虾壳蛋白水解液脱腥脱苦的比较研究[J].现代食品科技,2008,24(12):1 243-1 246.
[17]钱攀,马旭婷,许刚,等.美国鲢鱼挥发性成分和脱腥方法研究[J].中国食品学报,2016,16(12):169-173.
[18]林婉玲,丁莫,李来好,等.调理脆肉鲩鱼片冷藏过程风味成分变化[J].南方水产科学,2018,14(4):112-121.
[19]朱小静.鲈鱼调理食品加工关键技术研究[D].上海:上海海洋大学,2017.
[20] ALICIA O,JOSELUIS N,MONICA F. Establishment of the contribution of volatile compounds to the aroma of fermentedsausages at different stages of processing and storage[J]. Food Chemistry,2009,115(4):1 464-1 472.
[21]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.
[22]陆智.气相色谱-质谱指纹图谱结合聚类分析在薄荷香精风味品质稳定性分析中的应用[J].现代食品科技,2018,34(9):283-290.
[23]吴建中,王倩倩,廖顺,等.安琪酵母发酵对秋刀鱼汤的脱腥作用原因分析[J].食品与发酵工业,2019,45(7):213-220.
[24]于学娟,陈英乡,马新亮.粉状酵母提取物生产工艺的研究.[J].中国调味品,2012,37(2):95-97.
[25] SOKOVI'CM D,VUKOJEVI'CJ,MARIN P D,et al.Chemical composition of essential oilsof Thymus and Mentha species and their antifungal activities[J]. Molecules,2009,14(1):238-249.
[26] KANATT S R,CHANDER R,SHARMA A. Antioxidant potential of mint(Menthaspicata L.)in radiation-processed lamb meat[J]. Food Chemistry,2007,99(2):451-458.
[27]杨君,赵生,陈科兵,等.薄荷香精微胶囊包埋率不同测定方法比较分析[J].食品科学,2010,31(6):239-242.
[28]温亚娟,项丽玲,苗明三.薄荷的现代应用研究[J].中医学报,2016,31(12):1 963-1 965.
[29]王二豪,赵怡,郭延垒,等.气相色谱法快速测定含薄荷产品中薄荷脑的含量[J].食品科技,2013,38(1):318-321.
[2]农业部渔业渔政管理局. 2018年渔业统计年鉴[M].北京:中国农业出版社,2018.
[3] CAI Luyun,CAO Ailing,BAI Fengling,et al. Effect ofε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass(Lateolabrax japonicas)during refrigerated storage[J]. LWT-Food Science and Technology,2015(62):1 053-1 059.
[4]魏涯,钱茜茜,吴燕燕,等.栅栏技术在淡腌半干鲈鱼加工工艺中的应用[J].南方水产科学,2017,13(2):109-120.
[5]李颖畅,王亚丽,齐凤元,等.紫菜多糖提取物对冷藏鲈鱼品质的影响[J].食品工业科技,2014,35(22):336-340.
[6] ERKAN N. Freshness and quality of aquacultured sea bass(Dicentrarchus labrax)and sea bream(Sparus aurata)stored in ice[J]. Archiv fur Lebensmittelhygiene,2007,(58):98-106.
[7]王国超,李来好,郝淑贤,等.水产品腥味物质形成机理及相关检测分析技术的研究进展[J].食品工业科技,2012,33(5):401-404,409.
[8]吴燕燕,朱小静.鱼肉腥味物质的来源及控制方法研究进展[J].中国渔业质量与标准,2016,6(2),14-19.
[9]裴斐,张研.多味鱼肉脯的加工[J].北京水产,2002(5):33-34.
[10]刘承初,森罔克司,伊藤庆明,等.鱼类废弃物低温自溶回收液的脱苦及其在鱼糜制品中的增鲜作用[J].上海交通大学学报(农业科学版),2004,22(1):98-103,108.
[11]徐永霞,姜程程,张朝敏,等.海藻糖对白鲢鱼脱腥效果的影响[J].食品与发酵工业,2014,40(12):32-36.
[12]曾少葵,杨萍,陈秀红.微生物发酵对罗非鱼下脚料蛋白酶解液脱腥去苦效果比较[J].南方水产,2009,5(4):62-67.
[13]徐永霞,姜程程,刘滢,等.带鱼脱腥工艺及脱腥前后的理化性质[J].食品与发酵工业,2013,39(12):68-72.
[14]段振华,张敏,郝建,等.香脆鳙鱼片的制备工艺[J].食品工业科技,2003,24(2):44-47.
[15]崔炳群.无腥味鱼肝油软糖的研制[J].食品工业,2002(6):9-10,51.
[16]武利刚,谢广深,段杉.活性炭和酵母粉对虾头虾壳蛋白水解液脱腥脱苦的比较研究[J].现代食品科技,2008,24(12):1 243-1 246.
[17]钱攀,马旭婷,许刚,等.美国鲢鱼挥发性成分和脱腥方法研究[J].中国食品学报,2016,16(12):169-173.
[18]林婉玲,丁莫,李来好,等.调理脆肉鲩鱼片冷藏过程风味成分变化[J].南方水产科学,2018,14(4):112-121.
[19]朱小静.鲈鱼调理食品加工关键技术研究[D].上海:上海海洋大学,2017.
[20] ALICIA O,JOSELUIS N,MONICA F. Establishment of the contribution of volatile compounds to the aroma of fermentedsausages at different stages of processing and storage[J]. Food Chemistry,2009,115(4):1 464-1 472.
[21]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.
[22]陆智.气相色谱-质谱指纹图谱结合聚类分析在薄荷香精风味品质稳定性分析中的应用[J].现代食品科技,2018,34(9):283-290.
[23]吴建中,王倩倩,廖顺,等.安琪酵母发酵对秋刀鱼汤的脱腥作用原因分析[J].食品与发酵工业,2019,45(7):213-220.
[24]于学娟,陈英乡,马新亮.粉状酵母提取物生产工艺的研究.[J].中国调味品,2012,37(2):95-97.
[25] SOKOVI'CM D,VUKOJEVI'CJ,MARIN P D,et al.Chemical composition of essential oilsof Thymus and Mentha species and their antifungal activities[J]. Molecules,2009,14(1):238-249.
[26] KANATT S R,CHANDER R,SHARMA A. Antioxidant potential of mint(Menthaspicata L.)in radiation-processed lamb meat[J]. Food Chemistry,2007,99(2):451-458.
[27]杨君,赵生,陈科兵,等.薄荷香精微胶囊包埋率不同测定方法比较分析[J].食品科学,2010,31(6):239-242.
[28]温亚娟,项丽玲,苗明三.薄荷的现代应用研究[J].中医学报,2016,31(12):1 963-1 965.
[29]王二豪,赵怡,郭延垒,等.气相色谱法快速测定含薄荷产品中薄荷脑的含量[J].食品科技,2013,38(1):318-321.