草鱼肌肉风味变化与品质间的关联

Association between Flavor Variation and Muscle Quality of Grass Carp

为了明晰淡水鱼品质与其气味变化间的关联,利用电子鼻技术研究不同贮藏时间草鱼肌肉挥发性成分的变化,分别对各传感器的响应值进行主成分分析、线性判别分析和传感器区分贡献率分析,并结合同期硫代巴比妥酸值的变化开展气味与腐败间的关联研究。结果发现,电子鼻的10个传感器均能区分不同贮藏时期的草鱼肌肉。随贮藏时间的延长,氮氧化合物、胺类和脂肪族芳香物质代表的传感器响应剧烈,其中,后两者在常温贮藏12 h后传感器响应变化更为明显,可作为电子鼻检测草鱼肌肉新鲜度的重要依据。硫代巴比妥酸值随贮藏时间延长呈上升趋势。电子鼻及硫代巴比妥酸值检测结果均显示冷藏12 d和常温12 h是草鱼肌肉新鲜度变化的2个重要时间点。经相关性分析表明,脂肪族-甲烷传感器可作为判定本实验所述2种不同贮藏条件下草鱼肌肉新鲜度变化的检测手段,为草鱼新鲜度检测及控制提供重要依据。

This study aimed to investigate the relationship between odor and quality changes of freshwater fish. Electronic nose was used to analyze the volatile components of grass carp muscle during different storage periods. Principal component analysis(PCA), linear discriminant analysis(LDA) and sensor loadings analysis were used to study the sensor response data acquired, combined with the thiobarbituric acid reactive substances(TBARS) values for a comprehensive assessment. The results showed that grass carp muscle samples stored for different periods could be distinguished by 10 electronic nose sensors. The sensor responses of nitrogen oxides, amines and aliphatic aromatic substances were changed dramatically during the later periods of storage. For grass carp muscle stored for 12 h at room temperature, changes in sensor responses were more evident for amines and aliphatic aromatic substances, which can be an important basis for freshness detection of grass carp muscle by electronic nose. TBARS values showed an upward trend with extending storage time. Both electronic nose and TBARS test results showed that chilled storage for 12 days followed by 12 h at room temperature were two important time points of freshness changes of grass carp muscle. According to the correlation analysis, aliphatic-methane sensor can be used as a detection method to judge the freshness of grass carp muscle under different storage conditions described in this paper and therefore provide an important basis for freshness detection and control of grass carp.