不同解冻方式对鳀鱼鲜度及挥发性风味物质的影响

Effect of Different Thawing Methods on the Freshness and Volatile Flavor Compounds of Anchovy(Engraulis encrasicholus)

为了探究不同解冻方式(微波解冻、超声辅助解冻、盐水解冻、冷藏室解冻)对鳀鱼(Anchovy)鲜度及挥发性风味物质的影响,分析了样品不同解冻方式的解冻时间、持水力、菌落总数及挥发性盐基氮(TVB-N),同时进行了感官评价、电子鼻分析和挥发性风味物质的鉴定。结果表明:微波解冻耗时最短(22.4 min),微波解冻后鳀鱼持水力、菌落总数和TVB-N值最大,超声辅助解冻组鳀鱼菌落总数和TVB-N值最小,感官评分最高。冷藏室解冻后鱼肉气味与其它三组差距最大,鲜度较差。经微波解冻、超声辅助解冻、盐水解冻、冷藏室解冻后鳀鱼分别鉴定出36、41、45和43种挥发性物质,主要以醛类和醇类为主。其中,己醛、庚醛、辛醛、壬醛、癸醛、苯乙醛、1-戊烯-3-醇、1-辛烯-3-醇、苯和三甲胺对解冻后鳀鱼总体风味形成有重要贡献。综合解冻效率、鲜度指标和挥发性风味物质,最终确定超声辅助解冻为冷冻鳀鱼的较好的解冻方式。本研究可为鳀鱼加工、运输及综合利用提供一定的理论依据。

In order to investigate the effects of different thawing methods(microwave thawing,ultrasonic-assisted thawing,saline thawing and low temperature thawing) on the freshness and volatile flavor compounds of anchovy,the thawing time,water-holding capacity,total viable counts and volatile base nitrogen(TVB-N) of the samples with different thawing methods were analyzed,and electronic nose analysis and detection of volatile flavor compounds was also performed.The results showed that the microwave thawing time was the shortest(22.4 min).Samples thawed in microwave oven maintained the largest water holding capacity,total viable counts and TVB-N value.The ultrasonic-assisted thawing group had the lowest total viable counts and TVB-N value and highest sensory score.The electronic nose could distinguish the odor of anchovy under different thawing methods.The odor of the refrigerator thawing was the biggest difference with the other three groups and the freshness was poor.36,41,45 and 43 volatile compounds were identified in anchovy under four thawing methods,mainly aldehydes and alcohols.Among them,hexanal,heptanal,octanal,nonanal,decanal,phenylacetaldehyde,1-penten-3-ol,1-octen-3-ol,benzene and trimethylamine played an important role in the overall flavor formation of anchovy after thawing.Combined with thawing efficiency,freshness index and volatile flavor compounds,ultrasonic assisted thawing was determined to be a better thawing method for frozen anchovy.This study can provide a theoretical basis for processing,transportation and comprehensive utilization of anchovy.