全部 标题 作者
关键词 摘要

OALib Journal期刊
ISSN: 2333-9721
费用:99美元

查看量下载量

相关文章

更多...

不同漂洗介质对白鲢鱼肉挥发性物质的影响

DOI: 10.11869/j.issn.100-8551.2015.10.1954, PP. 1954-1962

Keywords: 白鲢,漂洗介质,挥发性物质,气相色谱/质谱联用仪

Full-Text   Cite this paper   Add to My Lib

Abstract:

为了分析白鲢鱼肉中的挥发性物质并筛选其气味活性成分,探究不同漂洗介质对挥发性物质的影响,分别采用蒸馏水、0.5%NaCl溶液、0.35%Na2CO3溶液、0.5%NaCl+0.35%Na2CO3溶液、9%Urea(尿素)和0.05%Tween80(吐温80)溶液漂洗白鲢鱼肉,MonoTrapRCC18吸附子100℃顶空萃取50min,运用气相色谱/质谱联用仪对各挥发性物质进行分离鉴定和半定量分析,联用气味活性值法进一步筛选得到气味活性物质.结果显示,白鲢鱼肉中可鉴定出60种挥发性物质,其中气味活性物质17种,它们共同作用形成白鲢特有的鱼腥味;6种漂洗方法漂洗后的鱼肉样品中分别含有17、16、10、7、15和15种气味活性物质;0.5%NaCl+0.35%Na2CO3漂洗对白鲢脱腥效果较好.研究结果可为淡水鱼糜漂洗脱腥及相关技术提供理论依据.

References

[1]  Qiu C J, Xia W S, Jiang Q X. Pressure-induced changes of silver carp (Hypophthalmichthys molitrix) myofibrillar protein structure[J].European Food Research and Technology, 2014,238(5):753-761
[2]  Nie X H, Zhang Q L, Lin S L. Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae [J]. Food Chemistry, 2014, 153(9): 432-436
[3]  Opalinski S, Korczynski M, Koziel J A. Fish processing by-products. Olfactometric assessment of chemicaldeodorization [J]. Przemysl Chemiczny,2013,92(6):1159-1162
[4]  洪伟,周春霞,洪鹏志,杨萍,王云,漆嫚. 水产品腥味物质的形成及脱腥技术的研究进展[J]. 食品工业科技,2013,34(8):386-389,399
[5]  王浩田,马俪珍,付翠萍. 鲶鱼肉的脱腥工艺研究[J]. 安徽农业科学,2011,39(10):6063-6066
[6]  Giogios I, Kalogeropoulos N, Grigorakis K. Volatile compounds of some popular mediterranean seafood species[J]. Mediterranean Marine Science, 2013, 14(2): 343-352
[7]  沈丽,张丽君,许柏球.固相微萃取-气质联用法测定鲫鱼体中挥发性物质[J].食品工业科技,2011,32(6):161-163
[8]  Wang H, Li P, Sun S H,Zhang Q D, Su Y, Zong Y L, Xie J P. Comparison of liquid-liquid extraction, simultaneous distillation extraction, ultrasound-assisted solvent extraction, and headspace solid-phase microextraction for the determination of volatile compounds in jujube extract by gas chromatography/mass spectrometry[J]. Analytical Letters, 2014, 47(4): 654-674
[9]  Song J, Forney C F, Jordan M A. A method to detect diphenylamine contamination of apple fruit and storages using headspace solid phase micro-extraction and gas chromatography/mass spectroscopy[J]. Food Chemistry, 2014, 160(10): 255-259
[10]  Gilart N, Cormack P A G, Marcé R M, Borrull F, Fontanals N. Preparation of a polar monolithic coating for stir bar sorptive extraction of emerging contaminants from wastewaters[J].Journal of Chromatography A, 2013,1295(12):42-47
[11]  Miyazawa M, Hashidume S, Takahashi T,Kikuchi T. Aroma evaluation of Gamazumi (Viburnum dilatatum) by aroma extract dilution analysis and odour activity value[J]. Phytochemical Analysis, 2012, 23(3): 208-213
[12]  陆海霞,傅玉颖,李学鹏.漂洗工艺对秘鲁鱿鱼鱼糜凝胶特性的影响[J].食品研究与开发,2010,31(9):1-5
[13]  Ventanas S, Mustonen S, Puolanne E, Tuorila H. Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature[J]. Food Quality and Preference, 2010, 21(5): 453-462
[14]  Fu X J, Xu S Y, Wang Z. Kinetics of lipid oxidation and off-odor formation in silver carp mince: the effect of lipoxygenase and hemoglobin[J]. Food Research International, 2009, 42(1): 85-90
[15]  游丽君,赵谋明. 鱼肉制品腥味物质形成及脱除的研究进展[J].食品与发酵工业,2008,34(2):117-120
[16]  Spek J W, Bannink A, Gort G, Hendriks W H, Dijksstra J Interaction between dietary content of protein and sodium chloride on milk Urea concentration, urinary Urea excretion, renal recycling of Urea, and Urea transfer to the gastrointestinal tract in dairy cows[J]. Journal of Dairy Science, 2013, 96(9): 5734-5745
[17]  Posa M, Cirin D, Krstonosic V. Physico-chemical properties of bile salt-Tween 80 mixed micelles in the viewpoint of regular solution theory[J]. Chemical Engineering Science, 2013, 98(29): 195-202
[18]  中华人民共和国卫生部. GB2670-2011食品添加剂使用标准 [S]. 北京:中国标准出版社,2011
[19]  欧阳杰,林蔚,蔡淑君. 斑点叉尾鮰下脚料鱼糜加工漂洗工艺研究[J]. 安徽农业科学,2010,38(26):14446-14448
[20]  顾赛麒,吴娜,张晶晶,吉思茹,陶宁萍,王锡昌. MMSE-GC-O结合OAV法鉴定蒸制崇明地区中华绒螯蟹中关键气味物质[J].食品安全质量检测学报,2014,5(3):877-888
[21]  牛丽影,刘夫国,李大婧,刘春泉. 热处理对乳熟期玉米汁挥发性风味成分的影响[J]. 核农学报,2014,28(3):446-452
[22]  顾赛麒,王锡昌,陶宁萍,张晶晶,吴娜. 中华绒螯蟹不同部位中活性香气物质的研究[J]. 核农学报,2013,27(7):975-987
[23]  Gu S Q, Wang X C, Tao N P, Wu N. Characterization of volation of volatile compounds in different edible parts of steamed Chinese mitten crab(Eriocheir sinensis)[J]. Food Research International, 2013, 54(4): 81-92
[24]  Selli S, Kelebek H. Aromatic profile and odour-activity value of blood orange juices obtained from moro and sanguinello (Citrus sinensis L. Osbeck)[J]. Industrial Crops and Products, 2011, 33(3): 727-733
[25]  Qiu X, Chen S, Dong S. Effects of Silver Carp antioxidant peptide on the lipid oxidation of sierra fish fillets (scomberomorus niphonius) during frozen storage[J]. Journal of Food Biochemistry, 2014, 38(2): 167-174
[26]  张青,王锡昌,刘源. 顶空固相微萃取-气相色谱-质谱-嗅觉测量联用初探鲢肉的挥发性风味物质[J].水产学报,2009,33(4):692-696
[27]  付湘晋,党亚丽,许时婴,王璋,李忠海,胡叶碧. 采用GC-MS结合嗅闻分析鉴定白鲢鱼风味活性物质[J].食品研究与开发,2010,31(12):159-162
[28]  李阳,汪超,胡建中,廖李,王俊,汪兰,吴文锦,熊光权,程薇,李冬生,乔宇.冻藏前后白鲢鱼肉中挥发性成分含量分析[J]. 质谱学报,2014,35(1):59-65
[29]  Mosciano G. Oranoleptic characteristics of flavor materials[J].Perfumer and Flavorist,1998, 23(1):33-36
[30]  Krist S, Stuebiger G, Bail S, Unterweger H. Analysis of volatile compounds and triacylglycerol composition of fatty seed oil gained from flax and false flax[J]. European Journal of Lipid Acience and Technology, 2006, 108(1): 48-60
[31]  Turan A M, Filik G. Evaluation of volatile compounds in chicken breast meat using simultaneous distillation and extraction with odour activity value[J]. Journal of Food and Nutrition Research, 2014, 53(2):137-142
[32]  Li S S, Li N, Li G Y, Wang A Q, Cong Y, Wang X D, Zhang T. Synthesis of diesel range alkanes with 2-methylfuran and mesityl oxide from lignocellulose[J]. Catalysis Today, 2014,234(11):91-99
[33]  王锡昌,陈俊卿.顶空固相微萃取与气质联用法分析鲢肉中风味成分[J].上海水产大学学报,2005,14(2):176-180
[34]  张青,王锡昌,刘源.SDE-GC-Olfactometry联用研究鲢鱼肉的挥发性气味活性物质[J].安徽农业科学,2009,37(4):1407-1409,1425
[35]  Wang C, Xia W, Xu Y, Jang Q X, Yu P P. Physicochemical Properties, Volatile compounds and phospholipid classes of Silver Carp brain lipids[J]. Journal of the American Oil Chemists' Society, 2013, 90(9): 1301-1309
[36]  付湘晋. 白鲢鱼脱腥及其低盐鱼糜制备的研究[D].无锡:江南大学,2009
[37]  杨倩倩,邱杨,余以刚,肖性龙,吴晖. 养殖大黄鱼脱脂脱腥处理前后挥发性成分的变化[J].食品科学,2012,33(14):206-210
[38]  王波,姜成钢,纪守坤,王黎文,丁健,司丙文,屠焰,张乃锋,刁其玉. 日粮尿素水平对肉羊血液学、血清学指标和消化器官的影响[J]. 畜牧兽医学报,2014,45(9):1449-1456
[39]  李向荣,陈得军,杨海艳,卢雁. 尿素诱导牛血红蛋白变性的微量热和平衡渗析研究[J]. 中国科学:化学,2010,40(9):1415-1421
[40]  Adams R L,Mottram D S,Parker J K.Flavor-protein binding: disulfide interchange reactions between ovalbumin and volatile disulfides[J]. Journal of Agricultural and Food Chemistry,2001,49(9):4333-4336

Full-Text

Contact Us

service@oalib.com

QQ:3279437679

WhatsApp +8615387084133