作 者：
周婷;何丹;黄卉;郝淑贤;李来好;魏涯;岑剑伟
单 位：
中国水产科学研究院南海水产研究所农业部水产品加工重点实验室国家水产品加工技术研发中心;上海海洋大学食品学院
关键词：
鲟鱼籽酱;气调包装;固相微萃取;气相色谱-质谱联用;挥发性成分
摘 要：
采用固相微萃取(SPME)结合气相色谱-质谱(GC-MS)联用技术,测定不同气调包装对鲟鱼籽酱0℃冷藏过程中挥发性物质的影响。结果表明:醛类是鲟鱼籽酱的主要气味贡献物质,其中己醛是鲟鱼籽酱最重要的风味成分。气调包装可较大程度地增加己醛的相对含量,含量最高可达到13.70%。与对照组相比,气调包装组鲟鱼籽酱具有更浓的脂肪味,青草味和鱼腥味,尤其是在储藏3月时格外明显,此时气味成分最丰富。气调包装具有一定的抑制不饱和脂肪酸的氧化和氨基酸降解的作用,减少了酮类和醇类物质的变化。另外,气调组CO_2浓度最低的MAP4组(30%CO_2+70%N_2)在储藏过程中一些挥发性物质变化如醇类和酯类与其他气调组差异较大,验证了水产品的气调包装CO_2浓度不可过低。气调包装对鲟鱼子酱的气味以及对货架期的延长方面具有显著影响。
译 名：
Effect and analysis of MAP on volatile flavor compounds in sturgeon(Huso dauricused × sturger schrenckii) caviar
作 者：
ZHOU Ting;HE Dan;HUANG Hui;HAO Shu-xian;LI Lai-hao;WEI Ya;CEN Jian-wei;National R & D Center for Aquatic Product Processing,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences;College of Food Science and Technology,Shanghai Ocean University;
关键词：
sturgeon caviar;;modified atmosphere packaging(MAP);;solid phase micro-extraction(SPME);;gas chromatography-mass spectrometry(GC-MS);;volatile components
摘 要：
Volatile compounds in different MAP sturgeon caviars during 0 ℃ cold storage were analyzed by combining solid phase micro- extraction( SPME) with gas chromatography- mass spectrometry( GC- MS). The compounds responsible for the flavor of sturgeon caviars were mostly aldehydes,among which hexanal had the most contribution. Modified atmosphere packaging( MAP) obviously increased the relative contents of hexanal,which reached 13.70% as highest.A stronger fatty,grassy and fishy smell especial in the third month was detected in MAP sturgeon caviars,when they had abundant volatile compounds. MAP could inhibit the oxidation of polyunsaturated fatty acids and the degradation of amino acids,and the change of ketones and alcohols contents were decreased as well. In addition,the MAP4 group treating with lowest concentration of CO_2( 30% CO_2+ 70%N_2) possessed obvious differences,for example,alcohols and esters had different content comparing with other groups,which verified a more concentration of CO_2 was better in storage.The results showed that MAP could affect odors of sturgeon caviar and extending shelf life.
