文献类型：期刊文献

中文题名：不同植物油对金线鱼鱼糜凝胶风味的影响

英文题名：Effect of Different Vegetable Oils on the Flavor of the Nemipterus virgatus Surimi Gel

作者：宋春勇[1];洪鹏志[1,2];周春霞[1,2];陈艾霖[1];林玉锋[1];钟坦君[1];刘璐[1]

机构：[1]广东海洋大学食品科技学院、广东省水产品加工与安全重点实验室、广东省海洋食品工程技术研究中心、广东省现代农业科技创新中心,广东湛江524088;[2]海洋食品精深加工关键技术省部共建协同创新中心、大连工业大学,辽宁大连116034

年份：2023

卷号：23

期号：4

起止页码：354

中文期刊名：中国食品学报

外文期刊名：Journal of Chinese Institute Of Food Science and Technology

收录：CSTPCD、、EI(收录号：20232814369780)、Scopus、CSCD2023_2024、北大核心、CSCD、北大核心2020

基金：广东省现代农业产业技术体系创新团队建设项目(2021KJ150);湛江市海洋经济创新发展示范市建设项目(XM-202008-01B1)。

语种：中文

中文关键词：金线鱼鱼糜;植物油;关键气味成分;风味;感官特性

外文关键词：Nemipterus virgatus surimi;vegetable oils;key odor components;flavor;sensory characteristics

中文摘要：为改善鱼糜制品的风味,比较添加6种植物油(2 mL/100 g的花生油、大豆油、玉米油、椰子油、橄榄油和红花籽油)对金线鱼鱼糜凝胶气味、挥发性化合物组成和感官特性的影响,探讨植物油的种类对鱼糜凝胶风味的改善作用。结果表明,添加6种植物油均能改善金线鱼鱼糜凝胶的气味,使鱼糜凝胶中醛类、酮类和烃类等挥发性化合物的浓度增大,种类增多(P<0.05),其中添加椰子油的凝胶被检出挥发性化合物的种类最多为66种。添加椰子油的凝胶中,气味活度值≥1的化合物高达10种,明显多于对照组和添加其它植物油的凝胶(P<0.05),且其关键气味成分主要是具有清新、椰子、果香等香味的2-庚酮、辛酸乙酯、2-十一酮、癸酸乙酯和丁位癸内酯,它们共同作用形成了凝胶独特的风味,提高了凝胶的总体可接受性,而添加其它植物油的凝胶中,关键气味成分主要是己醛、1-辛烯-3-醇、辛醛、癸醛和正十一醛。综上,添加植物油均能改善金线鱼鱼糜凝胶的风味,且椰子油改善效果最佳,更适于开发风味俱佳的鱼糜制品。

外文摘要：To improve the flavor of surimi-based products,the effects of the addition of six vegetable oils(2 mL/100 g of peanut,soybean,corn,coconut,olive and safflower seed oils)on the odor,volatile compounds and sensory characteristics of the Nemipterus virgatus surimi gel were compared,and investigated the effect of vegetable oil types on the improvement of the flavor of surimi gel.The results showed that the addition of six vegetable oils could improve the odor of the Nemipterus virgatus surimi gel,and increase the content and specie of volatile compounds such as aldehydes,ketones and hydrocarbons(P<0.05).Among them,the gel with coconut oil was detected with the most species of volatile compounds,with 67 kinds.In the gel with coconut oil,there are as many as 10 compounds with odor activity value≥1,which is significantly more than the control and the gel with other vegetable oils(P<0.05).And their key odor components were mainly 2-heptanone,ethyl octanoate,2-undecanoate,ethyl decanoate and butyl decalactone with fresh,coconut and fruity aromas,which together formed the unique flavor of the gels and improved the overall acceptability of the gels,while the key odor components in the gels with other vegetable oils were mainly aldehydes and alcohols.In conclusion,vegetable oils all could improve the flavor of the Nemipterus virgatus surimi gel,and coconut oil was the most effective and more suitable for developing surimi products with good flavor.