脂质水解氧化对干腌鱼制品风味影响的研究进展

Research Progress on the Effect of Lipid Hydrolysis and Oxidation on the Flavor of Dry-Cured Fish

干腌鱼制品咸香适宜、风味独特,是我国传统的水产加工食品之一,脂质对干腌鱼制品的风味和食用品质有重要影响。在干腌鱼制品的加工过程中,鱼肉中的脂质在外界工艺条件和内源酶的作用下通过氧化反应、氧化聚合反应、酶促氧化反应和非酶促褐变反应产生醛、醇、酮、酯和烃类等小分子挥发性物质,形成干腌鱼产品独特的风味。但脂质的过度氧化会使干腌鱼产品发生酸败,产生令人不愉快的气味并降低产品的食用价值,说明脂质水解氧化对风味的影响对干腌鱼产业的发展具有重要意义。就脂质的水解氧化规律及其对干腌鱼制品风味的影响进行综述,为干腌鱼制品食用品质的优化提供理论基础。

Dry-cured fish products have suitable salty aroma and unique flavor.They are one of the traditional aquatic processed foods in China.Lipids have an important influence on the flavor and eating quality of dry-cured fish products.In the processing of dry-cured fish products,the lipids in fish meat will produce aldehydes,alcohols,ketones,esters and hydrocarbons through oxidation,oxidative polymerization,enzymatic oxidation and non-enzymatic browning reactions under the action of external process conditions and endogenous enzymes.Small molecular volatile substances such as ketones,esters and hydrocarbons form the unique flavor of dry-cured fish products.However,the excessive oxidation of lipids will cause the dry-cured fish products to become rancid,produce unpleasant odors and reduce the edible value of the products,indicating that the influence of lipid hydrolysis and oxidation on the flavor is of great significance to the development of the dry-cured fish industry.Review the hydrolysis and oxidation laws and flavor characteristics of lipids during the processing of dry-cured fish products,and provide a theoretical basis for the optimization of the edible quality of dry-cured fish products.