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致死方式对养殖草鱼肉挥发性成分的影响
引用本文:施文正,王锡昌,陶宁萍,刘源,许茜.致死方式对养殖草鱼肉挥发性成分的影响[J].水产学报,2011,35(3):456-465.
作者姓名:施文正  王锡昌  陶宁萍  刘源  许茜
作者单位:上海海洋大学食品学院,上海,201306
基金项目:高等学校博士学科点专项科研基金资助(20070264003);上海市教育委员会重点学科建设项目资助(J50704)
摘    要:采用电子鼻技术和固相微萃取(SPME)结合气相色谱-质谱(GC-MS)联用技术研究了抽血和急杀致死草鱼肉挥发性成分的差异。通过电子鼻检测分析,抽血致死对草鱼背肉和腹肉的挥发性成分有影响,对红肉部分无影响或影响不大;固相微萃取技术可以有效地吸附草鱼肉中的挥发性成分,经NIST质谱数据库检索和文献对照,抽血致死草鱼背肉、腹肉和红肉分别确定出27、29和47种挥发性成分,急杀致死草鱼背肉、腹肉和红肉分别确定42、41和43种挥发性成分,可见致死方式对草鱼背肉和腹肉的挥发性成分影响较大,相对来说对红肉的影响较小;鱼血中确定46种挥发性成分,其中34种为芳香族化合物,相对含量达75.59%。因此,建议草鱼加工或食用前采用抽血致死方式。

关 键 词:草鱼    致死方式    电子鼻    固相微萃取    气相色谱-质谱联用    挥发性成分
收稿时间:2010/10/8 0:00:00
修稿时间:2010/11/19 0:00:00

Effects of different slaughter measures on the volatile compounds of grass carp meat
SHI Wen-zheng,WANG Xi-chang,TAO Ning-ping,LIU Yuan and XU Qian.Effects of different slaughter measures on the volatile compounds of grass carp meat[J].Journal of Fisheries of China,2011,35(3):456-465.
Authors:SHI Wen-zheng  WANG Xi-chang  TAO Ning-ping  LIU Yuan and XU Qian
Abstract:The yield of freshwater fish has reached more than 20 million tons in China,accounting for about 50% total output of the world fisheries production.The proportion of aquatic product processing is about 80% in developed countries,while the proportion of deep processing of aquatic products in China is only 30% out of total production.Low percentage of freshwater fish deep processing,which has only about 10%,is mainly because of its unpleasant earthy flavor and lack of attraction to many consumers.Thus,the study of earthy taste and odor of freshwater fish not only enriches the theoretical knowledge of flavor chemistry,but also provide an effective solution to the current situation of low proportion of fish processing.Grass carp is one of the most major freshwater fish species in China.In this paper,the different parts of cultured grass carp were used as research object which were killed by exsanguinations or knock head.The volatile compounds in different parts of grass carp meat were compared by electronic nose.The volatile compounds of grass carp meat were extracted and concentrated by solid phase micro-extraction(SPME).Then the volatiles were identified by gas chromatography mass spectrometry(GC-MS).The results of electronic nose showed that exsanguination had effect on the volatile compounds of dorsal meat and belly meat,and little effect on red meat of grass carp.There are 27,29 and 47 kinds of volatile compounds identified in dorsal meat,belly meat and red meat of grass carp killed by exsanguination,respectively.Meanwhile,there are 42,41 and 43 kinds of volatile compounds identified in dorsal meat,belly meat and red meat of grass carp killed by knock head,respectively.Among these components,most of them were volatile carbonyl components and alcohols and their content is above 90%.The results also show slaughter measure had effect on the volatile compounds of dorsal meat and belly meat,and little effect on red meat of grass carp.There are 46 kinds of volatile compounds identified in blood of grass carp,among them 34 kinds are aromatic hydrocarbon and the relative content could reach 75.59%.Therefore,the exsanguination was suggested to apply ahead of processing and consumption of grass carp which will improve food safety and product flavor.
Keywords:grass carp  slaughter measures  electronic nose  SPME  GC MS  volatile compounds
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