超高压对鳙鱼鱼糜风味的影响

Flavor of aristichthys nobilis surimi under ultra-high pressure processing

研究不同超高压处理下的鳙鱼鱼糜凝胶强度的变化,并利用电子鼻对不同超高压处理下的鳙鱼鱼糜挥发性风味轮廓差异进行分析,对所获得的数据进行主成分分析(PCA),判别因子分析(DFA)和聚类分析(CA)。结果表明:400MPa时,鱼糜凝胶强度、游离氨基酸组成和含量最佳。基于18根传感器的响应值,使用PCA方法计算第一和第二主成分累计贡献率达到99.41%,而DFA方法计算结果为91.777%;采用样本组间聚类法,以欧氏距离(Euclidean distance)为划分类型的依据进行CA分析,表明电子鼻18根传感器能很好将不同超高压处理的样品挥发性气味区分开。因此不同超高压处理的鳙鱼鱼糜品质在风味方面存在差异,且当处理压力为500MPa时差异显著,结合凝胶强度测定结果,得出超高压处理鳙鱼鱼糜适宜压力为400MPa。

The changes of gels strength of Aristichthys nobilis surimi under different ultrahigh pressure processing was analyzed in this study. The differences of volatile flavor profile were determined by electronic nose. Principal component analysis（PCA）,discriminant factor analysis（DFA） and cluster analysis（CA） were used to analyzed the data. The results was the surimi had the best gel strength and Amino acid composition and content when the intensity of pressure was 400MPa. PCA and DFA were based on response values of 18 sensors. The cumulative contribution rates of the first and second principal components were respectively reached to 99.41% （PCA） and 91.777%（DFA）. Clustering method between the sample groups was according to Euclidean distance. The results showed that the volatile flavors of samples under different ultrahigh pressure processing were well separated by 18 sensors. The flavor of Aristichthys Nobilis surimi under different ultra-high pressure processing was different, meanwhile, the differences were significant when the intensity of pressure was 500MPa. The suitable ultrahigh pressure was 400MPa combined with gel strength measuring results.