摘要
以白鲢鱼片为研究对象,测定其菌落总数和挥发性盐基氮(total volatile basic nitrogen,TVB-N)值在4℃冷藏过程中的变化,并采用顶空固相微萃取-气相色谱-质谱联用技术,研究白鲢鱼片在4℃冷藏的过程中挥发性成分的变化。结果表明,菌落总数和TVB-N值随着贮藏时间的延长呈现不同趋势的增长,贮藏12 d时超过一级鲜度限值。顶空固相微萃取-气相色谱-质谱联用法共检测出82种挥发性成分,主要为醛类、酮类、醇类和烃类(烷烃、烯烃、芳香烃)物质。冷藏期间鲢鱼片挥发性成分中的醛酮类物质含量逐渐增加,烃类物质含量不断减少,醇类物质含量则呈先降低后增加的趋势,第6天时含量最低。杂环类物质在第9天被检出且有增高的趋势。第9、12天的冷藏鲢鱼鱼片挥发性成分变化较大,是其新鲜度变化的拐点。
Changes in the total viable count (TVC) and total volatile base nitrogen (TVB-N) of sliver carp slices during storage at 4 ℃ were measured, and changes in the volatile compound profile were also investigated by headspace solidphase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). Both TVC and TVB-N increased significantly with the extension of storage time, reaching a level exceeding the threshold representing the first grade of freshness after 12 days. Totally 82 volatile components were detected in sliver carp slices, mainly including aldehydes, ketones, alcohols and hydrocarbons. The contents of volatile aldehydes and ketones in sliver carp slices increased during cold storage, while hydrocarbons decreased gradually. Alcohols decreased to their minimum values on the 6th day and then increased, while heterocyclic compounds were detectable on the 9th day and later revealed a gradual increase. Obvious changes in the volatile components were observed on the 9th and 12th day, representing the inflection points for the freshness of sliver carp slices during cold storage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第24期130-135,共6页
Food Science
基金
国家自然科学基金青年科学基金项目(31301572)
"十二五"国家科技支撑计划项目(2012BAD29B06)
2014年度高等学校博士学科点专项科研基金项目(20113326130001)
关键词
固相微萃取
气相色谱-质谱联用
鲢鱼片
挥发性成分
solid phase micro-extraction
gas chromatography-mass spectrometry
sliver carp slices
volatile components
