摘要
以即热型预制烤鱼为研究对象,采用低场-核磁共振技术(Low field-nuclear magnetic resonance,LF-NMR)、顶空固相微萃取与气相色谱质谱联用技术(Headspace-solid phase microextraction-gas chromatography mass spectrometry,HS-SPME-GC-MS)对不同电烤条件下烤鱼水分分布及挥发性风味物质进行研究。结果表明:250℃烤制20 min的烤鱼加工损失率最低,持水力最高。烤鱼中水分主要形式为不易流动水,200℃烤鱼的弛豫时间T22、T23最低,其次是250℃烤鱼,T2反演谱整体向左移动,说明水的自由度降低。250℃烤制20 min的烤鱼不易流动水峰面积占比(A22)最高,达94.03%,自由水峰面积占比(A23)最低,为1.93%,说明肌肉组织持水较优。在5组烤鱼中共鉴定出70种挥发性物质,主要为醛类、酮类、醇类及烃类等。通过相对气味活度值(Relative odor activity value,ROAV)筛选出关键挥发性风味物质分别为12、9、11、8和8种。5组样品贡献较大的风味物质为己醛、1-辛烯-3-醇、壬醛等,其中愈创木酚和4-甲基苯酚是碳烤烤鱼特有的关键风味物质。通过主成分分析,不同条件烤制的烤鱼关键挥发性风味物质差异明显。相关性分析表明,A22与异戊醛、庚醛和2,3-辛二酮呈显著正相关(P<0.05),与壬醛和愈创木酚呈显著负相关(P<0.05)。该研究结果为预制烤鱼开发提供参考。
With the ready-to-heat prepared grilled fish as study subject,the moisture distribution and volatile flavor compounds of grilled fish under different electric grilling conditions were investigated by LF-NMR and HS-SPME-GC-MS detection technology.The results showed that the lowest processing loss and the highest water holding capacity were found in the grilled fish baked at 250℃for 20 min.The main form of water in grilled fish was non-flowable water,with the lowest relaxation times T22 and T23 for grilled fish at 200℃,followed by grilled fish at 250℃.The T2 inversion spectrum shifted to the left overall,indicating that the degree of freedom of water molecules decreased.Grilled fish at 250℃for 20 min had the highest percentage of peak area of non-flowable water(A22)that up to 94.03%,and had the lowest percentage of peak area of free water(A23)as low as 1.93%,indicating that muscle tissue hold water better.A total of 70 volatile compounds were identified in five groups of grilled fish,including aldehydes,ketones,alcohols and hydrocarbons.The key volatile flav-or compounds were screened by their relative odor activity values as 12,9,11,8 and 8,respectively.The flavor compounds that contributed significantly to the five groups of samples were hexanal,1-octen-3-ol and nonanal,with guaiacol and 4-methylphenol being the key flavor compounds specific to charcoal grilled fish.The key volatile flavor compounds of grilled fish baked under different conditions differed significantly by principal component analysis.Correlation analysis showed that A22 was significant positively correlated with isovaleraldehyde,heptanal and 2,3-octanedione(P<0.05)and significant negatively correlated with nonanal and guaiacol(P<0.05).The results of this study would provide a reference for the development of prepared grilled fish.
作者
张艳
王圣开
付勋
冯婷婷
李翔
聂青玉
ZHANG Yan;WANG Shengkai;FU Xun;FENG Tingting;LI Xiang;NIE Qingyu(College of Agriculture Forestry Science and Technology,Chongqing Three Gorges Vocational College,Chongqing 404155,China;Chongqing Wanzhou Food and Drug Inspection Institute,Chongqing 404000,China)
出处
《食品工业科技》
CAS
北大核心
2024年第2期75-83,共9页
Science and Technology of Food Industry
基金
重庆市教育委员会科学技术研究项目(KJZD-K202203501)。
关键词
即热
预制烤鱼
碳烤
电烤
水分迁移
挥发性风味物质
ready-to-heat
prepared grilled fish
carbon roasting
electric roasting
moisture migration
volatile flavor compounds