HS-SPME-GC-MS分析大蒜水提取物对罗非鱼肉腥味的影响

Effects of garlic aqueous extracts on fishy odor of tilapia fillets analyzed by HS-SPME-GC-MS

为了探索大蒜水提取物对罗非鱼肉腥味的影响,以新鲜罗非鱼肉和贮藏罗非鱼肉为研究对象,研究了不同质量浓度的大蒜提取物(4、6、8和10g/L)对其硫代巴比妥酸值(TBARS)、菌落总数、感官评价以及挥发性风味物质的影响,结果表明,与未处理相比,大蒜提取物可以显著抑制TBARS的增加(P<0.05);较高质量浓度的大蒜提取物(6~10g/L)可以显著抑制菌落总数的增加(P<0.05);随着大蒜提取液质量浓度的增大,感官评价值逐渐增高,质量浓度在6g/L时,具有最好的感官评价,随后逐渐下降。与未处理罗非鱼相比,6g/L蒜汁处理的罗非鱼肉在贮藏后腥味物质相对含量明显减小。蒜汁不仅具有掩盖罗非鱼肉腥味的作用,还能抑制腥味的产生,可为大蒜水提物在鱼肉制品的脱腥领域的研究和实际应用提供理论指导。

In order to explore the effects of garlic aqueous extracts on fishy odor of fresh and stored tilapia,the thiobarbituric acid(TBARS),total number of colonies,sensory evaluation and volatile substances of tilapia treated by 4 g/L,6 g/L,8 g/L,and 10 g/L garlic extracts were studied.Compared with untreated samples,the level of TBARS significantly decreased in garlic extracts treated samples(P<0.05),and 6-10 g/L garlic extract significantly decreased the total number of colonies.Moreover,the sensory quality of tilapia gradually increased and then decreased with increasing garlic extract concentration,and the highest sensory score was observed with 6 g/L garlic extract.Furthermore,stored tilapia treated with 6 g/L garlic extract showed significant reductions in relative contents of volatile compounds.In addition,garlic extracts could not only mask the fishy odor,but also inhibited odor generation.In conclusion,this study provides a theoretical guidance for researches and practical applications of garlic water extracts in the field of deodorizing fish products.