竹叶黄酮和浒苔多酚对冻融过程中熟制鲣鱼肉品质的保护作用

Protective effects of bamboo leaf flavonoids and Enteromorpha prolifera polyphenols on quality of cooked bonito meat during freezethaw cycles

本文对比分析了两种植物多酚竹叶黄酮(bamboo leaf flavonoids,BLF)和浒苔多酚(Enteromorpha prolifera polyphenols,EPP)对冻融循环过程中熟制鲣鱼肉的脂质氧化、色泽、解冻损失和风味的影响。结果表明,添加0.1%BLF和0.1%EPP均能在冻融循环过程中显著提高熟制鲣鱼肉的亮度(L^(*)值),显著降低熟制鲣鱼肉的黄度(b^(*)值)、解冻损失、过氧化值(peroxide value,POV)、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)、酸价(acid value,AV)、脂质羰基值和双烯值,还能显著抑制异味醛类物质(己醛、庚醛、辛醛、壬醛、(Z)-4-庚烯醛、(E,E)-2,4-庚二烯醛、(E,E)-2,4-癸二烯醛和(E,Z)-2,6-壬二烯醛)的生成(P<0.05)。除了抑制异味醛类物质之外,EPP在b^(*)值、解冻损失、POV、TBARS和AV方面也显著优于BLF,至冻融5次时浒苔多酚组较竹叶黄酮组分别减少了0.35、0.58%、0.17 g/100 g、0.22 mg MDA/kg和1.72 mg/g;而在L^(*)值、红度(a^(*)值)、游离脂肪酸值、脂质羰基值和双烯值方面,EPP略优或与BLF相当。因此,与天然抗氧化剂BLF相比,EPP在冻融循环过程中能更好地延缓熟制鲣鱼肉色泽变暗、风味劣化、汁液流失和脂质氧化,更适合作为海洋鱼类食品的天然保鲜剂。

The effects of 2 different plant polyphenols,bamboo leaf flavonoids(BLF)and Enteromorpha prolifera polyphenols(EPP),on lipid oxidation,color,thawing loss and flavor were comparatively analyzed during freezethaw cycles.The results showed that 0.1%EPP and 0.1%BLF can increase the lightness(L^(*)value)of cooked bonito meat and reduce its yellowness(b^(*)value),thawing loss,peroxide value(POV),thiobarbituric acid reactive substances(TBARS),acid value(AV),lipid carbonyl value and diene value during freeze-thaw cycles(P<0.05).Moreover,they can significantly inhibit the formation of off-odor aldehydes including hexanal,heptanal,octanal,nonanaldehyde,(Z)-4-heptenal,(E,E)-2,4-heptadienal,(E,E)-2,4-decanedienal and(E,Z)-2,6-nonadienal.In addition to inhibiting the formation of off-odor aldehydes,EPP was significantly better than BLF in terms of b^(*)value,thawing loss,POV,TBARS and AV,which decreased by 0.35,0.58%,0.17 g/100g,0.22 mg MDA/kg and 1.72 mg/g respectively after 5 freeze-thaw cycles.Regarding L^(*)value,redness(a^(*)value),free fatty acid value,lipid carbonyl value and diene value,EPP was slightly superior or comparable to BLF.Therefore,compared with BLF natural antioxidant,EPP can better retard color darkening,flavor deterioration,juice loss and lipid oxidation of cooked bonito fish during freeze-thaw cycles,and is more suitable as a natural preservative for marine fish food.