香菜和香茅对鲜鲈鱼片的脱腥、抑菌效果

Effect of Chinese Parsley(Coriandrum sativum) and Citronella(Moslachinensis Maxim) on Removing Fishy Taste and Bacteriostasis of Fresh Micropterus salmoides Fillets

为开发一种天然脱除鲜鱼片腥味的脱腥剂,采用香菜和香茅对鲜鲈鱼片进行脱腥处理,通过感官评定和顶空固相微萃取-气相色谱-质谱联用技术对鲈鱼片脱腥处理前、后挥发性成分进行分析和鉴定,并测定脱腥前、后鱼片的菌落总数,分析其是否具有抑菌效果。结果表明:经感官评价,用香菜和香茅处理后的鱼肉,只有微弱的腥味,一般人难以察觉。经气相色谱-质谱分析得出新鲜鲈鱼肉风味物质34种,主要有醛、醇、酮、烃和酯类等物质,其中己醛、2,4-二烯醛、壬醛、辛醛和1-辛烯-3-醇等是主要的腥味物质。脱腥后鲈鱼肉风味物质种类不变,而腥味物质含量大大降低,其中2,4-二烯醛、壬醛和辛醛的脱除率在55%以上,己醛和1-辛烯-3-醇的脱除率也在35%以上;脱腥后鲈鱼片菌落总数有所下降,降低率达到50%,可有效延长鲈鱼鲜度保持时间。香菜和香茅能有效脱除鲜鲈鱼肉中的腥味,并有一定的抑菌效果。

For developing a natural stuff that can deodorize the fresh fish fillets effectively,fresh fillets of Micropterus salmoides were removed fishy taste by Chinese parsley (Coriandrum sativum)and Citronella (Moslachinensis Maxim).The volatile compounds in fish fillets that before and after the removal of fishy taste were analyzed and identified by sensory test and head-space solid-phase microextraction coupled with gas chromatography and mass spectrometry (HS-SPME-GC-MS)methods,and total colony number of fish muscle samples with and without deodorization was measured to analyze the bacteriostatic effect.The results showed that the fishy taste removed by Chinese parsley and citronella only had faint fishiness which was difficult to detect based on the sensory evaluation.GC-MS analysis showed that 34 volatile compounds were identified in fresh Micropterus salmoides meat,which included aldehydes,alcohols,ketones,esters and hydrocarbons et al.Among these volatile compounds,the main fishiness compounds of fresh Micropterus salmoides were hexanal,2,4-heptadienal,nonanal,octanal and 1-octen-3-ol.The volatile compounds types were the same in both the undeodorized and deodorized fish fillets,but fishiness compounds content was greatly reduced after deodorization.The 2,4-heptadienal,nonanal and octanal removal rate over 55%,hexanal and 1-octen-3-ol removal rate over 35%.The total number of colonies of removing fishy taste fillets declined 50%,so it could extend the bass storage time of Micropterus salmoides.Chinese parsley and citronella can remove fishy taste of fresh Micropterus salmoides fillets effectively and have a certain bacteriostatic effect.