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当前位置: 首页 > 文章 > 泥鳅不同脱腥方法比较及腥味物质分析 食品科学 2016,37 (15) 124-129
Position: Home > Articles > Comparison of Different Deodorization Methods for Loach and Analysis of Odor Substances FOOD SCIENCE 2016,37 (15) 124-129

泥鳅不同脱腥方法比较及腥味物质分析

作  者：
王晓君;王振华;王亚娜;尚永彪
单  位：
西南大学食品科学学院
关键词：
泥鳅;脱腥;酵母细胞液;乌龙茶;气相色谱-质谱联用
摘  要：
以泥鳅为原料,分别采用乌龙茶、面包酵母发酵和酵母细胞液对其进行脱腥处理,以硫代巴比妥酸(thiobarbituric acid,TBA)值、三甲胺(trimethylamine,TMA)值和感官评价值为评价指标,判断其脱腥效果,筛选出较好的脱腥方法及条件,最后通过气相色谱-质谱联用仪(gas chromatography-mass spectrometry,GC-MS)进行验证并判定泥鳅特殊腥味物质。结果表明:脱腥效果从高到低依次为酵母细胞液法、乌龙茶法、面包酵母发酵法。酵母细胞液法脱腥的适宜条件为25℃、1.5 h、p H 6.5;乌龙茶法脱腥的适宜条件为:乌龙茶茶叶质量分数3%、25℃、3 h;面包酵母法脱腥适宜条件为35℃、0.5 h、p H 6.5。由GC-MS分析结果可知,泥鳅原样及乌龙茶法、酵母法、酵母细胞液法脱腥处理后泥鳅挥发性风味物质分别检测出68、55、55、51种,醛类物质相对含量分别为73.71%、40.17%、42.66%、39.76%,验证结果与TBA值、TMA值和腥味值的评价结果相一致。泥鳅腥味物质可能是己醛、壬醛、辛醛、E-2-辛烯醛、E-2-壬烯醛、E-2,4-癸二烯醛、庚醛、2,3-辛二酮等。
译  名：
Comparison of Different Deodorization Methods for Loach and Analysis of Odor Substances
作  者：
WANG Xiaojun;WANG Zhenhua;WANG Yana;SHANG Yongbiao;College of Food Science, Southwest University;Quality and Safety Risk Assessment Laboratory of Products Preservation (Chongqing), Ministry of Agriculture;Chongqing Engineering Research Center of Regional Food;
关键词：
loach;;deodorization;;yeast extract;;oolong tea;;gas chromatography-mass spectrometry(GC-MS)
摘  要：
This study was done to establish a more efficient method and appropriate conditions for deodorizing loach. For this purpose, three deodrization methods, namely, olong tea infusion, bakery yeast and yeast extract, were compared with respect to thiobarbituric acid(TBA) value, trimethylamine(TMA) value and sensory evaluation score. Besides, the odor compounds of loach were identified and confirmed by gas chromatography-mass spectrometry detector(GC-MS). The results showed that the efficiency of three deodorization methods was in the decreasing order of yeast extract, oolong tea and bakery yeast. The suitable treatment conditions with yeast extract, olong tea infusion and bakery yeast were determined as 25 ℃, 1.5 h and p H 6.5; 3%(tea concentration), 25 ℃ and 3 h; and 35 ℃, 0.5 h and p H 6.5, respectively. GC-MS analysis revealed that a total of 68, 55, 55 and 51 volatile flavor substances were detected in loaches before and after deodorization with oolong tea, bakery yeast and yeast extract, respectively, with relative contents of aldehydes of 73.71%, 40.17%, 42.66% and 39.76%, respectively, which supported the results of TBA value, TMA value and odor analysis. The off-flavor substances of loach may include hexanal, heptyl, octyl aldehyde, E-2-octene aldehyde, E-2-nonenal, E-2,4-decadiene, heptaldehyde, and 2,3-butanedione.

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