文献类型：期刊文献

中文题名：卵形鲳鲹脱腥工艺优化及基于GC-IMS对脱腥前后风味物质分析

英文题名：Optimization of Deodorization Process of Trachinotus ovatus and Analysis of Flavor Substances before and after Deodorization Based on GC-IMS

作者：陈秋翰[1];杨学博[1];刘寿春[1,2,3];刘美娇[1];黎铸毅[1];周春霞[1,3];洪鹏志[1,2,3]

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/广东省水产预制食品加工与品质控制工程技术研究中心,广东湛江524088;[2]南方海洋科学与工程广东省实验室(湛江),广东湛江524004;[3]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：43

期号：6

起止页码：108

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：CSTPCD、、CSCD_E2023_2024、北大核心、CSCD、北大核心2020

基金：广东省高校科技创新团队项目(2021KCXTD021);湛江市科技计划项目(2019A01033);金鲳鱼预制加工关键技术研发与产业化(2022A05037)。

语种：中文

中文关键词：卵形鲳鲹;脱腥;工艺优化;GC-IMS;风味物质

外文关键词：Trachinotus ovatus;deodorization;process optimization;GC-IMS;flavor substances

中文摘要：【目的】为有效去除加工过程中卵形鲳鲹(Trachinotus ovatus)腥味物质,优化去除卵形鲳鲹腥味物质的工艺,并分析脱腥前后风味物质变化。【方法】以腥味值及感官得分为指标进行单因素及响应面实验,优化紫苏提取物-藿香提取物-酵母提取物混合脱腥液配方,并利用电子鼻、气相离子迁移谱(GC-IMS)结合风味物质的相对气味活性值,对比分析脱腥前后挥发性风味物质及三甲胺含量变化。【结果】当添加的藿香提取物质量分数为0.20%、紫苏提取物质量分数为0.15%、酵母提取物质量分数为0.12%,料液质量体积比1∶3 g/mL,温度4℃条件下浸泡40 min时,卵形鲳鲹脱腥效果最好,其感官评价最佳。卵形鲳鲹肉经混合脱腥液浸泡后,其醛类物质的相对含量降低29.80%,三甲胺质量分数降低42.68%。【结论】紫苏提取物-藿香提取物-酵母提取物混合脱腥液可有效去除卵形鲳鲹加工中的腥味。

外文摘要：【Objective】To effectively remove the fishy substances from golden pomfret(Trachinotus ovatus)during processing,the process for removing the fishy substances from golden pomfret was optimized and the changes in flavour compounds before and after deodorisation were analyzed.【Methods】A one-way and response surface test using fishy smell value and sensory score as indicators was conducted to optimize the formula of the deodorant mixture of perilla extract,patchouli extract and yeast extract.The changes in volatile flavour substances and trimethylamine content before and after deodorization were compared and analyzed by using an electronic nose and gas chromatography-ion mobility spectrometry(GC-IMS)combined with relative odour activity value of flavour substances.【Result】The best deodorization and organoleptic evaluation effects of golden pomfret was achieved when the added patchouli extract mass fraction was 0.20%,perilla extract mass fraction was 0.15%,yeast extract mass fraction was 0.12%,the material-liquid ratio was 1:3 g/mL,and when it was soaked for 40 min at 4℃.The relative content of aldehydes was reduced by 29.80%,and the mass fraction of trimethylamine was reduced by 42.68%after being soaked in the mixed deodorising solution.【Conclusion】The mixed deodorizing solution of perilla extract,patchouli extract and yeast extract could effectively remove the fishy smellof Trachinotus ovatus beingprocessed.