摘要
【目的】探究不同酵母抽提物(YE)的挥发性成分之间的差异及其对鱼肠感官和凝胶特性的影响。【方法】本研究通过气质联用仪(GC-MS)分析不同类型YE(KA66、FA28、FIG18LS、KU012、FA01)的挥发性成分,运用手持式色度仪、硬度计、质构分析仪(TPA、穿刺模式)研究YE对鱼肠感官品质、白度、持水性和凝胶特性的影响。【结果】5种YE分别被检测出21、21、21、11和24种挥发性成分,其中挥发性成分总含量从高到低依次是KA66、FA01、FA28、FIG18LS和KU012。结合气味活度值,确定KA66的关键挥发性成分为己醛、庚醛、苯乙醛、壬醛、癸醛和1-辛硫醇;FA28为己醛、苯乙醛、壬醛和癸醛;FIG18LS为壬醛;KU012为二甲基三硫、壬醛和癸醛;FA01为庚醛、苯乙醛、壬醛、癸醛、异戊醛、3-甲硫基丙醛、辛醛和丁酸甲酯,其中壬醛是5种YE共有的关键挥发性成分。添加YE会显著降低鱼肠的白度,且主要影响鱼肠的b*值,特别是FIG18LS,其次为KU012。添加KU012的鱼肠的持水性降低最为明显,而添加KA66和FA01对鱼肠的持水性无显著影响。添加YE对鱼肠的质构品质影响显著,对破断程度无显著影响,但添加KA66的鱼肠的凹陷深度显著升高,而添加FIG18LS的鱼肠的凹陷深度则显著下降。【结论】添加YE能显著改善鱼肠的感官品质,减少鱼肠的腥味,尤其可显著提升包括滋味和气味的风味品质。因此,本研究为YE改善鲢鱼产品品质提供理论依据和技术支持。
[Objective]In order to investigate the difference of volatile components of different yeast extract(YE)and their effects on the sensory quality and gel properties of fish sausages.[Methods]The volatile components of five kinds of YE like KA66,FA28,FIG18LS,KU012 and FA01 were analyzed by headspace solidphase microextraction combined with gas chromatography-mass spectrometer(GC-MS).Meanwhile,the effects of five YE on sensory quality,whiteness,water holding capacity and gel properties of fish sausages were analyzed by sensory evaluation,colorimeter,hardness meter,and texture analyzer(TPA,puncture).[Results]KA66,FA01,FA28,FIG18LS and KU012 were detected with 21,21,21,11 and 24 volatile components,respectively.The contents of volatile components were KA66,FA28 and FA01,KU012 and FIG18LS in descending order.According to the results of odor activity,the key volatile components for KA66 were hexanal,heptanal,phenylacetaldehyde,nonanal,capraldehyde and 1-octyl mercaptan,and for FA28 were heptanal,phenylacetaldehyde,hydrocarbons and capraldehyde.Meanwhile,the key volatile components for FIG18LS were nonanal,and for KU012 were dimethyl trisulfide,nonanal and decanal,and for FA01 were heptanal,phenylacetaldehyde,nonanal,decanal,isovaleraldehyde,3-methyl-thio-propionaldehyde,octanal and methyl butyrate.However,there was only one same key volatile compound for YE,namely nonanal.The addition of YE could significantly reduce the whiteness of fish sausages,and mainly affect the b*value of fish sausages,especially FIG18LS followed by KU012,due to the YE’s own yellow color.Besides,the water holding capacity of fish sausages treated with KU012 obviously reduced(P<0.05),while KA66 and FA01 had no significant effect on the water holding capacity of fish sausages.Texture analysis showed that the addition of YE had a significant effect on the texture quality of the fish sausages,but had no significant effect on the degree of breakage.The results of texture analysis parameters showed that adding YE could increase the springness,cohesiveness and resilience of fish sausages,but reduce the hardness and chewiness of fish sausages(P<0.05).Among them,KA66 has the best effect on improving the springness of fish intestines,and KU012 has the best effect on improving the cohesiveness and resilience of fish sausages.The results of puncture experiments showed that all yeast extract except FA28 could enhance the breaking strength of fish sausages,and KA66 works best for increasing the breaking distance of fish sausages.[Conclusion]The addition of YE can improve the sensory quality of fish intestines,reduce the fishy taste of fish sausages,especially the flavor quality including taste and odor.Therefore,this study could provide the theoretical basis and technical support for YE to improve the quality of silver carp products.
作者
任中阳
翟营营
吴丹
朱心怡
熊建
李沛
黄琪琳
REN Zhongyang;ZHAI Yingying;WU Dan;ZHU Xinyi;XIONG Jian;LI Pei;HUANG Qilin(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;National R&D Branch Center for Conventional Freshwater Fish Processing,Wuhan 430070,China;Angel Yeast Co.Ltd.,Yichang 443003,China)
出处
《渔业研究》
2024年第5期425-435,共11页
Journal of Fisheries Research
基金
福建省种业创新与产业工程项目(2021FJSCZY01)
福建省自然科学基金面上项目(2021J01835)。
作者简介
第一作者:任中阳,男,副教授,博士,研究方向为水产品加工与综合利用。E-mail:rzy0529@jmu.edu.cn;通信作者:黄琪琳,女,教授,研究方向为食品大分子的结构和功能特性、水产加工与副产物综合利用。E-mail:hql@mail.hzau.edu.cn。
