模拟物流运输条件下冻半干金鲳鱼品质和风味变化

Changes in quality and flavor of frozen semi-dried pomfret under simulated logistics and transportation conditions

目的:探究半干金鲳鱼在模拟实际运输温度下的品质和风味变化。方法:以冻半干金鲳鱼为研究对象,模拟其在不同温度下的物流运输过程,测定了解冻损失率、肌原纤维蛋白构象的变化、蛋白质和脂质氧化等理化指标以及风味物质的变化规律。结果:半干金鲳鱼的蛋白质和脂质氧化程度均随运输时间的延长显著升高(P<0.05),且温度越高氧化程度越显著(P<0.05),此过程中蛋白质发生聚集且变性程度严重,而解冻损失率仅随温度升高显著增大(P<0.05)。共检测出17种氨基酸,总氨基酸、鲜味氨基酸和苦味氨基酸含量随着运输时间的延长均呈先显著上升后下降的趋势(P<0.05),温度对其含量则无显著影响(P>0.05)。半干金鲳鱼的主要挥发性物质为醛类、烃类和醇类,其中高温运输组的醛类含量显著下降,而烃类物质含量显著上升(P<0.05)。结论:冻半干金鲳鱼在较低温下运输能够减缓蛋白质的变性程度以及蛋白质和脂质氧化程度,并使其富有更多良好的风味物质。

Objective:This study aimed to investigate the changes in quality and flavor of semi-dried gold pomfret during the thawing process of logistics transportation.Methods:The logistics transportation process of frozen semi-dried gold pomfret was simulated at different temperatures.The thawing-loss rate,changes in myofibrillar protein conformation,physical and chemical indexes of protein,lipid oxidation and changes in flavor substances were determined.Results:The protein and lipid oxidation degrees of pomfret were significantly increased with the extension of transport time(P<0.05).The oxidation degree was(P<0.05)more significant as the temperature increased.During this process,protein aggregation and degeneration degree were serious,while the thawing-loss rate only increased significantly with the increase in temperature(P<0.05).A total of 17 amino acids were detected.The contents of total amino acids,umami amino acids and bitter amino acids were significantly increased and then decreased with the extension of transportation time(P<0.05),but temperature had no significant effect on the contents(P>0.05).The main volatile substances of pomfret were aldehydes,hydrocarbons and alcohols,and the content of aldehydes in the high temperature transport group was significantly decreased,while the content of hydrocarbons was significantly increased(P<0.05).Conclusion:The transportation of frozen semi-dried pomfret at lower temperatures can reduce the rate of protein degeneration and the rate of protein and lipid oxidation while also enriching the pomfret's flavor.