鲢鱼风味特征及热历史对鲢鱼风味的影响
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摘要
鲢鱼是我国主要淡水养殖鱼种,但加工程度较低。风味是水产品的最重要品质之一,食用前所经历的热历史对水产品风味有重要影响。目前对鲢鱼风味物质、风味特征及其与热作用的关系的报道很少。本文以鲢鱼为对象,采用气质联用(GC-MS)、高效液相(HPLC)、电感耦合等离子体光谱(ICP)和滋味活性值(TAV)等方法研究鲢鱼的风味特征及热历史对鲢鱼风味的影响,探索鲢鱼加热制品风味形成和变化的机理,为鲢鱼制品的风味控制提供理论基础。主要结果如下:
1.熟鲢鱼肌肉挥发性风味成分的分析。采用固相微萃取方法(SPME)和同时蒸馏萃取方法(SDE)研究熟鲢鱼肌肉中挥发性风味成分。确定SPME最佳萃取条件为DVB/CAR/PDMS萃取头,样品重量6g,于60℃下,萃取40 min;在此条件下检测到62种挥发性成分,该方法对低沸点醛、醇和酮化合物萃取效果好。以乙醚为萃取剂时SDE法最优萃取时间为2h。此条件下检测到46种挥发性成分,该方法对高沸点醛、酯等化合物提取效果好。采用SPME和SDE两种方法可以较好互补充用于熟鲢鱼肌肉中挥发性风味成分检测。
2.熟鲢鱼肌肉特征风味成分的研究。采用气相色谱-嗅觉测试法分析特征挥发性风味成分,确定了熟鲢鱼肌肉中主要特征气味物质为(E,Z)-2,6-壬二烯醛、己醛、2,4-癸二烯醛、辛醛、壬醛、(E)-2-壬烯醛和1-辛烯-3-醇,它们分别具有黄瓜、草香、煎油、脂肪、脂肪、土腥和土腥等气味特征。采用滋味活性值(TAV)分析特征滋味物质,确定了熟鲢鱼肌肉中主要特征滋味物质为甘氨酸(Gly)、组氨酸(His)、赖氨酸(Lys)、肌苷酸(IMP)、K和Na,它们分别具有甜味、苦味、苦味、鲜味、咸味和咸味等滋味特征。其中(E,Z)-2,6-壬二烯醛、2,4-癸二烯醛、His和IMP能反映熟鲢鱼肌肉的特征风味。
3.热历史对鲢鱼肌肉风味的影响。研究加热、再热以及冷藏等热作用经历对鲢鱼肌肉风味的影响。随冷藏的时间延长新鲜和加热鲢鱼肌肉的醛、醇、酮和碳氢含量均有所降低,三甲胺(TMA)含量增加;Glu、次黄嘌呤(Hx)、缬氨酸(Val)、蛋氨酸(Met)、亮氨酸(Lie)对滋味的贡献增加,IMP对鲜味的贡献下降。加热后鲢鱼风味物质的种类变化不大,但醛、醇、酮和碳氢类物质的含量增加,TMA含量降低:Ala、His、IMP、K、Na和Ca对滋味的贡献下降。再热会使熟鲢鱼肌肉中醛、醇、酮和碳氢含量降低,TMA含量变化不大,IMP对鲜味的贡献下降。加热、再热以及冷藏过程加热都会导致鲢鱼肌肉整体鲜味强度降低。热历史对鲢鱼肌肉中小肽含量具有显著影响。
4.加热方式对鲢鱼肌肉风味的影响。研究传统加热方式(常压90℃、常压100℃、高压121℃)和微波加热方式对鲢鱼肌肉风味的影响。微波加热使鲢鱼肌肉中挥发性成分种类较少,仅碳氢、少数醛和醇类物质含量较高;His和IMP对滋味的贡献较强,对小肽含量影响较小。几种传统方式加热的鲢鱼肌肉中挥发性成分的差异主要决定于含量,其中常压100℃加热使多数挥发性成分含量较高,常压90℃次之,高压加热较低,高压加热使鲢鱼肌肉TMA含量较低;IMP贡献滋味随温度升高而降低;传统加热时主要小肽含量随温度升高而升高。
5.鲢鱼不同部位的风味特征。研究鲢鱼背、头、腹和尾部不同部位加热前后风味物质的差别。背部多数挥发性成分含量较低,TMA含量较高,Glu、Lys、His、IMP、K和Na是主要滋味物质。头部挥发性成分中碳氢类物质含量较高,TMA含量最低,His、IMP、K和Na是主要滋味物质。腹部挥发性成分中醇类物质含量较高,TMA含量较低,Lys、His、IMP、K和Na是主要滋味物质。尾部挥发性成分中酮类物质含量较高,TMA含量最高,Glu、Lys、His、IMP、K和Na是主要滋味物质。不同部位小肽含量差别显著。
6.不同体重鲢鱼肌肉的风味特征。研究1.0kg-3.0kg体重鲢鱼肌肉加热前后风味特征。不同体重鲢鱼肌肉中TMA含量相差不大,Glu、His、IMP、K、Na等含量对滋味的贡献以及总体鲜味强度相差较大。2.5kg左右体重鲢鱼肌肉中Glu、His含量对滋味的贡献最大,1.0kg左右体重鲢鱼肌肉中IMP、K、Na含量对滋味以及总体鲜味的贡献最大,小肽含量差别显著。1.0-2.0kg体重生鲜鲢鱼肌肉中醛、醇、酮和碳氢含量随体重增加而降低,2.0-3.0kg体重相差不大。加热后随体重增加鲢鱼肌肉的醛、醇、酮挥发性成分含量增加。
7.鲢鱼肌肉风味热形成机理。加热过程生鲜鲢鱼肌肉中的一些脂类、蛋白类等大分子物质在酶和热的作用下发生反应产生风味物质,从而形成熟鲢鱼肌肉的特殊风味。其中脂肪发生氧化降解产生醛、醇、酮和碳氢等挥发性气味物质;蛋白质和肽类物质降解生成游离氨基酸和小肽等滋味物质,或改变滋味物质的组成。
Silver carp is one of main fishes cultivated in fresh water in China, and the degree of processing is very low. Flavor is one of important eating qualities of aquatic product. Before eating, heating history has important influenc on aquatic product processing. Currently, flavor compounds, flavor characteristic of silver carp and the relationship of heating has not been reported yet. This paper took silver carp as the object investigated, and discussed the character flavor and the influence of heating history on flavor of silver carp using gas chromatography- mass Spectrometry (GC-MS), high performance liquid chromatography (HPLC), high resolution (HR) inductively coupled plasma spectrometer (ICP) and taste active value(TAV). This study provided the theory basis for the processing of silver carp products. The main results were as follows:
1. Studies on volatile flavor compounds in heated silver carp muscles.
The solids phase microextraction (SPME) and the simultaneous distillation extraction(SDE) were employed to discuss volatile flavor compounds in heated silver carp muscles. The optimized conditions of SPME were that a DVB/CAR/PDMS SPME fibres was exposed to the vapor phase above 6g for 40 min at 60℃. 62 volatile compounds were detected under the best extraction condition, and SPME provided better extraction for aldehydes, alcohols and ketones having a lower molecular mass. Ether was used as extraction agent, 2h was the best extraction time for SDE. Under the best extraction condition, 46 volatile compounds in heated silver carp muscles were detected. SDE provided better extraction for aldehydes and esters having a higher molecular mass, while the results of SDE was inverse.The two methods can supplement the analysis of volatile flavor compounds in heated silver carp meat.
2. Studies on characteristic flavor compounds in heated silver carp muscles.
The characteristic volatile flavor compounds were studied by using gaschromatography-olfactometry. The volatile compounds having greater contribution to entire aroma of heated silver carp muscles as follows: (E,Z)-2,6-nonadienal (cucumber), hexanal (grass scent), 2,4-decadienal (oil flavor), octanal (fat), nonanal (fat), 1-octen-3-ol (earthy smell) and (E)-2-nonenal (earthy). The characteristic taste compounds were studied by using taste active value. The taste compounds having contribution to entire taste of heated silver carp muscles as follows: Gly(sweet), Lys(bitter), His(bitter), IMP(umami), K(salty) and Na (salty). Among them, (E,Z)-2,6-nonadienal, 2,4-decadienal, His and IMP were the characteristic flavor compounds of the heated silver carp muscles.
3. Studies on the influence of heating history of heating, reheating and heating during cold storage on flavor of muscles of silver carp.
The violate compounds of raw and heated silver carp muscles such as aldehydes, alcoholds, ketones and hydrocarbons reduced with expansion of cold storage time, while the TMA content increased. The taste intensity of Glu, Hx, Val, Met, and Lie increased, however, the umami of IMP reduced. Raw silver carp muscles could produce a large quantity of violate compounds including aldehydes, alcohols, ketones and hydrocarbons during heating. TMA content in muscles of silver carp reduced when heating. The contribution to taste by Ala, His, IMP, K, Na and Ca lowered.Reheating may lead to great reduction in violate compounds including aldehydes, alcohols, ketones and hydrocarbons, but the TMA content had minor variation. When reheating, the reduction of contribution to taste by IMP was significant. Heating history of heating, reheating, and heating during cold storage all reduce the entire delicate flavor intensity of silver carp muscles. The heating history had significant effect on the variation of small peptides content in silver carp muscles.
4.Studies on the influence of traditional heating (90℃, 100℃, 121℃at high pressure) and microwave heating on flavor of muscles of silver carp.
Compare with the traditional heating, the variety of volatile compounds in muscles of silver carp was few, only hydrocarbons and a few of aldehydes and alcohols have high content in microwave heating. The contribution to taste by His and IMP in muscles of silver carp was higher.The microwave heating had the smallest effect on small peptides content in silver carp muscles.In the traditional heating, the main difference of volatile compounds was their content not their variety. The content of most of volatile compounds was higher when heating silver carp muscles at 100℃(normal pressure), followed by at 90℃(normal pressure), and the content was lower at high pressure. TMA in muscles of silver carp was lower when heating at high pressure.The contribution to taste by IMP and entire umami flavor were lower and lower with the increase of temperature in the traditional heating method. In traditional heating, the main small peptides content increased with the increase of temperature.
5. Studies on the influence of heating on the difference of flavor in different parts of silver carp.
After heating, the main difference of flavor compounds in different parts of silver carp was their content. The content of volatile compounds in the back had lower content. Gly, His, Lys, IMP, K and Na was main taste compounds in the back. The content of hydrocarbons was higher in the head. His, IMP, K and Na were main taste compounds in the head.The content of alcohols was higher in the belly. His, Lys, IMP, K and Na were main taste compounds in the belly. The content of ketones was higher in the tail. Gly, His, Lys, IMP, K and Na were mian taste compounds in the tail. The tail of fresh silver carp had highest TMA content, the back had the higher content, and the head and the belly had the low content. The difference of small peptides content in different parts of silver carp was obvious.
6. Studies on the difference of flavor in muscles of silver carp with a body weight of 1.0kg-3.0kg.
The difference of TMA content in muscles of silver carp with different weights was not great. Taste of Glu, His, IMP, K and Na and the entire umami flavor were quite different for muscles of silver carp with different weights. The contribution to taste by Glu and His in heated muscles of silver carp was the highest about 2.5 kg body weight. The contribution to taste by Glu, K, Na and the entire umami flavor in heated muscles of silver carp was higher about 1.0 kg body weight. The difference of small peptides content in body weight of silver carp was obvious. The content of aldehydes, alcoholds, ketones and hydrocarbons in muscles of fresh silver carp with a weight of 1.0-2.0 kg reduced with increase in weight. For the weight of 2.0-3.0 kg, the content of volatile compounds had no great variation. The content of aldehydes, alcoholds and ketones increased with the increase in weight after heating muscles of silver carp with different weights.
7. The formation mechanism of flavor of silver carp muscles during heating.
Flavor compounds were formed from lipids and proteins in raw silver carp muscles under the effects of enzyme and heat, and contributed characteristic flavor of heated silver carp muscles.Volatile compounds such as aldehydes, alcoholds, ketones and hydrocarbons came from fatty acids degradation reaction. Free amino acid and small peptides came from protein and peptides degradation reaction.
1.熟鲢鱼肌肉挥发性风味成分的分析。采用固相微萃取方法(SPME)和同时蒸馏萃取方法(SDE)研究熟鲢鱼肌肉中挥发性风味成分。确定SPME最佳萃取条件为DVB/CAR/PDMS萃取头,样品重量6g,于60℃下,萃取40 min;在此条件下检测到62种挥发性成分,该方法对低沸点醛、醇和酮化合物萃取效果好。以乙醚为萃取剂时SDE法最优萃取时间为2h。此条件下检测到46种挥发性成分,该方法对高沸点醛、酯等化合物提取效果好。采用SPME和SDE两种方法可以较好互补充用于熟鲢鱼肌肉中挥发性风味成分检测。
2.熟鲢鱼肌肉特征风味成分的研究。采用气相色谱-嗅觉测试法分析特征挥发性风味成分,确定了熟鲢鱼肌肉中主要特征气味物质为(E,Z)-2,6-壬二烯醛、己醛、2,4-癸二烯醛、辛醛、壬醛、(E)-2-壬烯醛和1-辛烯-3-醇,它们分别具有黄瓜、草香、煎油、脂肪、脂肪、土腥和土腥等气味特征。采用滋味活性值(TAV)分析特征滋味物质,确定了熟鲢鱼肌肉中主要特征滋味物质为甘氨酸(Gly)、组氨酸(His)、赖氨酸(Lys)、肌苷酸(IMP)、K和Na,它们分别具有甜味、苦味、苦味、鲜味、咸味和咸味等滋味特征。其中(E,Z)-2,6-壬二烯醛、2,4-癸二烯醛、His和IMP能反映熟鲢鱼肌肉的特征风味。
3.热历史对鲢鱼肌肉风味的影响。研究加热、再热以及冷藏等热作用经历对鲢鱼肌肉风味的影响。随冷藏的时间延长新鲜和加热鲢鱼肌肉的醛、醇、酮和碳氢含量均有所降低,三甲胺(TMA)含量增加;Glu、次黄嘌呤(Hx)、缬氨酸(Val)、蛋氨酸(Met)、亮氨酸(Lie)对滋味的贡献增加,IMP对鲜味的贡献下降。加热后鲢鱼风味物质的种类变化不大,但醛、醇、酮和碳氢类物质的含量增加,TMA含量降低:Ala、His、IMP、K、Na和Ca对滋味的贡献下降。再热会使熟鲢鱼肌肉中醛、醇、酮和碳氢含量降低,TMA含量变化不大,IMP对鲜味的贡献下降。加热、再热以及冷藏过程加热都会导致鲢鱼肌肉整体鲜味强度降低。热历史对鲢鱼肌肉中小肽含量具有显著影响。
4.加热方式对鲢鱼肌肉风味的影响。研究传统加热方式(常压90℃、常压100℃、高压121℃)和微波加热方式对鲢鱼肌肉风味的影响。微波加热使鲢鱼肌肉中挥发性成分种类较少,仅碳氢、少数醛和醇类物质含量较高;His和IMP对滋味的贡献较强,对小肽含量影响较小。几种传统方式加热的鲢鱼肌肉中挥发性成分的差异主要决定于含量,其中常压100℃加热使多数挥发性成分含量较高,常压90℃次之,高压加热较低,高压加热使鲢鱼肌肉TMA含量较低;IMP贡献滋味随温度升高而降低;传统加热时主要小肽含量随温度升高而升高。
5.鲢鱼不同部位的风味特征。研究鲢鱼背、头、腹和尾部不同部位加热前后风味物质的差别。背部多数挥发性成分含量较低,TMA含量较高,Glu、Lys、His、IMP、K和Na是主要滋味物质。头部挥发性成分中碳氢类物质含量较高,TMA含量最低,His、IMP、K和Na是主要滋味物质。腹部挥发性成分中醇类物质含量较高,TMA含量较低,Lys、His、IMP、K和Na是主要滋味物质。尾部挥发性成分中酮类物质含量较高,TMA含量最高,Glu、Lys、His、IMP、K和Na是主要滋味物质。不同部位小肽含量差别显著。
6.不同体重鲢鱼肌肉的风味特征。研究1.0kg-3.0kg体重鲢鱼肌肉加热前后风味特征。不同体重鲢鱼肌肉中TMA含量相差不大,Glu、His、IMP、K、Na等含量对滋味的贡献以及总体鲜味强度相差较大。2.5kg左右体重鲢鱼肌肉中Glu、His含量对滋味的贡献最大,1.0kg左右体重鲢鱼肌肉中IMP、K、Na含量对滋味以及总体鲜味的贡献最大,小肽含量差别显著。1.0-2.0kg体重生鲜鲢鱼肌肉中醛、醇、酮和碳氢含量随体重增加而降低,2.0-3.0kg体重相差不大。加热后随体重增加鲢鱼肌肉的醛、醇、酮挥发性成分含量增加。
7.鲢鱼肌肉风味热形成机理。加热过程生鲜鲢鱼肌肉中的一些脂类、蛋白类等大分子物质在酶和热的作用下发生反应产生风味物质,从而形成熟鲢鱼肌肉的特殊风味。其中脂肪发生氧化降解产生醛、醇、酮和碳氢等挥发性气味物质;蛋白质和肽类物质降解生成游离氨基酸和小肽等滋味物质,或改变滋味物质的组成。
Silver carp is one of main fishes cultivated in fresh water in China, and the degree of processing is very low. Flavor is one of important eating qualities of aquatic product. Before eating, heating history has important influenc on aquatic product processing. Currently, flavor compounds, flavor characteristic of silver carp and the relationship of heating has not been reported yet. This paper took silver carp as the object investigated, and discussed the character flavor and the influence of heating history on flavor of silver carp using gas chromatography- mass Spectrometry (GC-MS), high performance liquid chromatography (HPLC), high resolution (HR) inductively coupled plasma spectrometer (ICP) and taste active value(TAV). This study provided the theory basis for the processing of silver carp products. The main results were as follows:
1. Studies on volatile flavor compounds in heated silver carp muscles.
The solids phase microextraction (SPME) and the simultaneous distillation extraction(SDE) were employed to discuss volatile flavor compounds in heated silver carp muscles. The optimized conditions of SPME were that a DVB/CAR/PDMS SPME fibres was exposed to the vapor phase above 6g for 40 min at 60℃. 62 volatile compounds were detected under the best extraction condition, and SPME provided better extraction for aldehydes, alcohols and ketones having a lower molecular mass. Ether was used as extraction agent, 2h was the best extraction time for SDE. Under the best extraction condition, 46 volatile compounds in heated silver carp muscles were detected. SDE provided better extraction for aldehydes and esters having a higher molecular mass, while the results of SDE was inverse.The two methods can supplement the analysis of volatile flavor compounds in heated silver carp meat.
2. Studies on characteristic flavor compounds in heated silver carp muscles.
The characteristic volatile flavor compounds were studied by using gaschromatography-olfactometry. The volatile compounds having greater contribution to entire aroma of heated silver carp muscles as follows: (E,Z)-2,6-nonadienal (cucumber), hexanal (grass scent), 2,4-decadienal (oil flavor), octanal (fat), nonanal (fat), 1-octen-3-ol (earthy smell) and (E)-2-nonenal (earthy). The characteristic taste compounds were studied by using taste active value. The taste compounds having contribution to entire taste of heated silver carp muscles as follows: Gly(sweet), Lys(bitter), His(bitter), IMP(umami), K(salty) and Na (salty). Among them, (E,Z)-2,6-nonadienal, 2,4-decadienal, His and IMP were the characteristic flavor compounds of the heated silver carp muscles.
3. Studies on the influence of heating history of heating, reheating and heating during cold storage on flavor of muscles of silver carp.
The violate compounds of raw and heated silver carp muscles such as aldehydes, alcoholds, ketones and hydrocarbons reduced with expansion of cold storage time, while the TMA content increased. The taste intensity of Glu, Hx, Val, Met, and Lie increased, however, the umami of IMP reduced. Raw silver carp muscles could produce a large quantity of violate compounds including aldehydes, alcohols, ketones and hydrocarbons during heating. TMA content in muscles of silver carp reduced when heating. The contribution to taste by Ala, His, IMP, K, Na and Ca lowered.Reheating may lead to great reduction in violate compounds including aldehydes, alcohols, ketones and hydrocarbons, but the TMA content had minor variation. When reheating, the reduction of contribution to taste by IMP was significant. Heating history of heating, reheating, and heating during cold storage all reduce the entire delicate flavor intensity of silver carp muscles. The heating history had significant effect on the variation of small peptides content in silver carp muscles.
4.Studies on the influence of traditional heating (90℃, 100℃, 121℃at high pressure) and microwave heating on flavor of muscles of silver carp.
Compare with the traditional heating, the variety of volatile compounds in muscles of silver carp was few, only hydrocarbons and a few of aldehydes and alcohols have high content in microwave heating. The contribution to taste by His and IMP in muscles of silver carp was higher.The microwave heating had the smallest effect on small peptides content in silver carp muscles.In the traditional heating, the main difference of volatile compounds was their content not their variety. The content of most of volatile compounds was higher when heating silver carp muscles at 100℃(normal pressure), followed by at 90℃(normal pressure), and the content was lower at high pressure. TMA in muscles of silver carp was lower when heating at high pressure.The contribution to taste by IMP and entire umami flavor were lower and lower with the increase of temperature in the traditional heating method. In traditional heating, the main small peptides content increased with the increase of temperature.
5. Studies on the influence of heating on the difference of flavor in different parts of silver carp.
After heating, the main difference of flavor compounds in different parts of silver carp was their content. The content of volatile compounds in the back had lower content. Gly, His, Lys, IMP, K and Na was main taste compounds in the back. The content of hydrocarbons was higher in the head. His, IMP, K and Na were main taste compounds in the head.The content of alcohols was higher in the belly. His, Lys, IMP, K and Na were main taste compounds in the belly. The content of ketones was higher in the tail. Gly, His, Lys, IMP, K and Na were mian taste compounds in the tail. The tail of fresh silver carp had highest TMA content, the back had the higher content, and the head and the belly had the low content. The difference of small peptides content in different parts of silver carp was obvious.
6. Studies on the difference of flavor in muscles of silver carp with a body weight of 1.0kg-3.0kg.
The difference of TMA content in muscles of silver carp with different weights was not great. Taste of Glu, His, IMP, K and Na and the entire umami flavor were quite different for muscles of silver carp with different weights. The contribution to taste by Glu and His in heated muscles of silver carp was the highest about 2.5 kg body weight. The contribution to taste by Glu, K, Na and the entire umami flavor in heated muscles of silver carp was higher about 1.0 kg body weight. The difference of small peptides content in body weight of silver carp was obvious. The content of aldehydes, alcoholds, ketones and hydrocarbons in muscles of fresh silver carp with a weight of 1.0-2.0 kg reduced with increase in weight. For the weight of 2.0-3.0 kg, the content of volatile compounds had no great variation. The content of aldehydes, alcoholds and ketones increased with the increase in weight after heating muscles of silver carp with different weights.
7. The formation mechanism of flavor of silver carp muscles during heating.
Flavor compounds were formed from lipids and proteins in raw silver carp muscles under the effects of enzyme and heat, and contributed characteristic flavor of heated silver carp muscles.Volatile compounds such as aldehydes, alcoholds, ketones and hydrocarbons came from fatty acids degradation reaction. Free amino acid and small peptides came from protein and peptides degradation reaction.
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