鲈鱼干加工过程中热处理及内源酶对风味形成的影响

Effects of Heat Treatment and Endogenous Enzymes on Flavor Formation during the Processing of Dried Sea Bass

分别制备内源酶转化作用+轻度热处理(S1)、内源酶转化作用+高强度热处理(S2)、轻度热处理(S3)和高强度热处理(S4)的鲈鱼干,采用感官评价、固相微萃取结合气相色谱-质谱联用仪(gas chromatography-mass spectrometry,GC-MS)进行风味分析,运用偏最小二乘回归(partial least squares regression,PLSR)分析成分与感官属性间的相关性。感官分析结果表明,S1、S2、S3和S4风味轮廓存在显著差异。GC-MS检测结果表明正己醛、壬醛、正辛醛、丁子香酚、1-辛烯-3-醇、2,3-辛二酮、石竹烯和2,6-二叔丁基对甲酚等为鲈鱼干样品中主要挥发性成分;S1、S2、S3和S4挥发性成分差异明显,其中S1和S2挥发性成分含量显著高于S3和S4。PLSR相关性分析表明苯甲醛、癸烯醛、正辛醛、苯乙酮、庚醇和2-乙基己醇与鲈鱼干样品感官属性存在相关性。这几种物质含量在S1、S2、S3和S4中显著不同,对比发现S1和S2中己醛、苯乙酮和苯甲醛等物质由脂肪和氨基酸在内源酶作用下反应生成,提高了青草香和甜香;S3和S4中热处理促进了甘油三酯热氧化降解生成正辛醛、2-乙基己醇、癸烯醛、反-2-辛烯醛等物质,提高了橘香和脂香。此外,组织蛋白酶B在S1和S2中的酶活性远高于S3和S4。研究揭示了鲈鱼干制备过程中内源酶和不同强度热处理对风味的影响,为鲈鱼干制备工艺优化及深入了解水产食品风味形成机制提供了理论参考。

Dried sea bass samples were prepared with endogenous enzymatic transformation+light heat treatment(S1),endogenous enzymatic transformation+high-intensity heat treatment(S2),light heat treatment(S3)and high-intensity heat treatment(S4),and their flavor was analyzed by sensory evaluation,solid phase microextraction combined with gas chromatography-mass spectrometry(GC-MS).The correlation between volatile components and sensory attributes was investigated by partial least squares regression(PLSR).Sensory analysis showed that there were significant differences in flavor profiles between samples S1,S2,S3,and S4.The results of GC-MS showed that n-hexanal,nonanal,n-octanal,butyl phenol,1-octene-3-ol,2,3-octanedione,caryophyllene,and 2,6-di-tert-butyl-p-cresol were the major volatile components in dried sea bass.The volatile components of S1,S2,S3,and S4 were significantly different,and the content of volatile components in S1 and S2 was significantly higher than that in S3 and S4.PLSR analysis showed that benzaldehyde,kunienal,n-octanal,acetophenone,heptanol,and 2-ethyl hexanol were correlated with the sensory properties of dried sea perch.The contents of these substances were significantly different among the four samples.The comparison revealed that hexanal,acetophenone,and benzaldehyde in S1 and S2,enhancing the grassy and sweet aroma,were produced by the reaction between fat and amino acids under the action of endogenous enzymes.In S3 and S4,heat treatment promoted the oxidative degradation of triglycerides to produce octanal,2-ethylhexanol,decenal and trans-2-octenal,enhancing the orange and fatty aroma.In addition,the enzymatic activity of cathepsin B was much higher in S1 and S2 than in S3 and S4.The results of this study provide a theoretical reference for optimizing the preparation process of dried sea bass and further understanding of the mechanism of the flavor formation of aquatic foods.