不同杀菌方式油浸秋刀鱼软罐头贮藏期脂肪酸和挥发性物质的变化

Effects of Sterilization Methods on the Changes in Fatty Acid and Volatile Compounds of Oil-impregnated Soft Canned Saury during Storage

本文采用超高压杀菌(UHPSO)、传统杀菌(RSO)和微波辅助杀菌(MTSO)三种灭菌技术处理橄榄油浸秋刀鱼软罐头,研究了其在常温贮藏期(1月、3月和6月)脂肪酸组成的变化和挥发性风味物质变化规律和它们间的联系。结果表明:秋刀鱼软罐头中橄榄油中的脂肪酸尤其是不饱和脂肪酸向鱼肉中发生了迁移,改善了鱼肉的营养品质,MTSO组贮藏品质最佳,UHPSO组品质最差。三个处理组油浸秋刀鱼软罐头的挥发性物质主要来源是醛类、醇类、烃类,其中醛类化合物占比较高,是主要的香味贡献物质(如己醛、壬醛、十三醛等),醛类化合物的变化与油酸和亚油酸含量呈较高相关性。橄榄油浸处理能够有效降低秋刀鱼肉中腥味物质的含量(如1-辛烯-3-醇、三甲胺等)。随贮藏时间的延长,UHPSO组和MTSO组秋刀鱼软罐头挥发性物质种类和丰富度均呈现先增加后减少的趋势,RSO组中醛类物质不断增加。综上,油浸处理可以改善秋刀鱼肉营养品质,在贮藏过程中MTSO组的风味物质更丰富,这为秋刀鱼食品的加工和处理提供了理论依据。

This study investigated the potential relationships between the composition changes of fatty acid and volatile flavor substances in soft canned saury in olive oil which treated with three various sterilization techniques including:Ultra-high pressure sterilization(UHPSO),traditional sterilization(RSO)and microwave-assisted sterilization(MTSO).These results showed that fatty acids in olive oil infiltrated into the fish,especially the unsaturated fatty acids migrate into the meat,improved its nutritional quality.The MTSO group owned the best storage quality,while the UHPSO group performed the worst.Aldehydes,alcohols,and hydrocarbons were the main sources of volatile compounds in soft canned saury in oil in the three treatment groups,with aldehydes accounting for a large proportion and being the main contributors to the aroma(e.g.hexanal,nonanal,tridecanal,etc.).Changes in aldehyde compounds were strongly correlated with oleic acid and linoleic acid content.Olive oil treatment could effectively reduce the content of fishy odor compounds in saury(e.g.1-octen-3-ol,trimethylamine,etc.).With increasing of storage time,the variety and richness of volatile compounds in soft canned saury in oil in UHPSO group and MTSO group displayed a trend of first rising and then decreasing,while aldehydes substances in RSO group kept increasing.In summary,oil immersion treatment could improve the nutritional quality of saury flesh,and the MTSO group had more flavor substance during storage,provide a theoretical basis for the processing and treatment of saury food products.