文献类型：期刊文献

中文题名：蓝莓花青素对罗非鱼鱼皮脱腥及挥发性风味物质的影响

英文题名：Effects of Blueberry Anthocyanins on Deodorization and Volatile Flavor Substancesin Tilapia Fish Skin

作者：熊华兴[1];何远菊[1];王辉[1];陈雷[1];滕慧[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、广东省海洋生物制品工程实验室、广东省海洋食品工程技术研究中心、水产品深加工广东普通高等学校重点实验室,广东湛江524088

年份：2024

卷号：24

期号：4

起止页码：381

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：北大核心2023、CSTPCD、、EI(收录号：20242316212505)、Scopus、CSCD2023_2024、北大核心、CSCD

基金：广东省教育厅普通高校科研重点项目(2023ZDZX2026)。

语种：中文

中文关键词：罗非鱼皮;蓝莓花青素;定量;定性;气味活性值

外文关键词：tilapia skin;blueberry anthocyanin;quantitative;qualitative;odor activity value

中文摘要：目的:研究蓝莓花青素(BA)对罗非鱼鱼皮挥发性化合物的影响,揭示其脱腥机理。方法:采用不同质量浓度的蓝莓花青素处理罗非鱼鱼皮,通过电子鼻、GC-IMS、GC-MS等分析风味物质的变化。结果:0.03,0.06,0.12,0.24 mg/mL BA组鱼皮在表征风味物质的电子鼻传感器中,获得比空白组和对照组(0.06 mg/mL GA)较低的响应值,特征传感器W2S、W1W、W1S中空白组响应值分别为1.106,1.196,1.114,表明BA处理可有效减少鱼皮中的醇、醛、酮类、含硫化合物、芳香族化合物等物质。GC-IMS鉴定指纹图结果表明,经BA处理的鱼皮的挥发性物质与空白组存在差异。GC-MS定量结果再次验证鱼皮中的特征性风味化合物的含量及气味活性值受BA的影响,庚醛含量由159.16μg/kg减少到121.46μg/kg,辛醛含量由121.62μg/kg减少到99.90μg/kg,壬醛含量由445.57μg/kg减少到419.58μg/kg(P<0.05)等,BA处理使鱼皮中反式-2-壬烯醛的含量出现显著差异,0.03 mg/mL BA组含量为17.00μg/kg(P<0.05),并通过气味活性值变化评估了单个挥发性化合物对罗非鱼风味的相对重要性。结论:本研究揭示了BA对罗非鱼鱼皮中特征性风味成分变化有影响,BA处理减少了鱼皮中风味物质在电子鼻特征传感器上所引起的响应值,并使鱼皮风味物质的含量有所减少,具有改善罗非鱼皮贮藏期间品质变化的作用,并揭示了其对特征风味的形成过程的作用机理。

外文摘要：Objective:To study the effect of blueberry anthocyanin(blueberry anthocyanin,BA)on the volatile compounds of tilapia fish skin and to reveal the deodorisation mechanism.Methods:Tilapia fish skin was treated with different mass concentrations of blueberry anthocyanin,and the changes of flavour substances were analysed by electronic nose,GC-IMS and GC-MS.Results:Fish skin of 0.03,0.06,0.12,0.24 mg/mL BA group obtained lower response values than blank group and control group(0.06 mg/mL GA)in the electronic nose sensor for characterising flavour substances,and the response values of blank group in the characterisation sensors W2S,W1W,W1S were 1.106,1.196,and 1.114,respectively,which indicated that BA treatment could effectively reduce the alcohols,aldehydes,ketones,sulphur-containing compounds,aromatic compounds and other substances in the fish skin.The results of GC-IMS identification fingerprints showed that the volatile substances of the BA-treated fish skin differed from those of the blank group.The quantitative results of GC-MS again verified that the contents of the characteristic flavour compounds and the odour activity values in the fish skins were affected by BA,and the content of heptanal was reduced from 159.16μg/kg to 121.46μg/kg,the content of octanal from 121.62μg/kg to 99.90μg/kg,and the content of nonanal from 445.57μg/kg to 419.58μg/kg,etc,and BA treatment caused the volatiles to differ from the blank group(P<0.05),etc.BA treatment resulted in a significant difference in the content of trans-2-nonenal in the fish skin,which was 17.00μg/kg in the 0.03 mg/mL BA group(P<0.05),and the relative importance of the individual volatile compounds on the flavour of the tilapia fish was assessed by the change in the value of odour activity.Conclusion:The present study revealed that BA has an effect on the changes of characteristic flavour components in tilapia fish skin,BA treatment reduced the response values elicited by flavour compounds in the skin on the electronic nose characteristic sensor and caused a reduction in the content of flavour compounds in the skin,which can improve the quality changes of tilapia skin during storage,and revealed the mechanism of BA on the formation process of characteristic flavor.