6-姜酚协同超高压处理对花鲈挥发性成分的影响

为揭示6-姜酚浸泡协同超高压处理对花鲈挥发性成分的影响,及时掌握鱼肉品质变化情况。采用电子鼻和顶空固相微萃取-气相色谱质谱联用CHS-SPME-GC-MS技术研究了浓度为8μg/m L的6-姜酚浸泡协同超高压处理(200 MPa)的花鲈和对照组(空白、8μg/m L 6-姜酚浸泡、200 MPa处理)品质及挥发性成分的变化。分析了处理组和对照组花鲈样品的色泽、质构特性及挥发性成分的变化。结果表明,6-姜酚浸泡协同超高压处理比6-姜酚浸泡、200 MPa处理及未处理的效果显著,有效改善了花鲈色泽及质构特性。电子鼻能够较好区分不同处理方式下花鲈的风味;主成分分析显示各个样品间差异明显,电子鼻区分度良好。采用气-质联用技术分析表明,花鲈在不同处理方式下的挥发性成分发生明显变化。主要挥发性物质有醇、醛、酮、酸、酯、烃、芳香族和含氮化合物等。在空白组、6-姜酚浸泡、200 MPa处理和6-姜酚浸泡+200 MPa处理的鱼肉中分别检测出43、40、49及30种主要的挥发性物质,这些挥发性物质的结合,形成了各自的风味特征,决定了不同处理方式下花鲈肉风味的差异。

Effect of ultra-high pressure combined with 6-gingerol processing on volatiles in Japanese seaperch (Lateolabrax japonicus)

In order to reveal the effects of ultra-high pressure combined with 6-gingerol on volatiles in sea bass and promptly grasp the quality changes of sea bass fillets. The effects of ultra-high pressure combined with 6-gingerol on quality and volatiles in sea bass were examined. Changes of color, structure features and volatiles in sea bass were assessed for treated groups and control group. The results indicated that the effects of ultra-high pressure combined with 6-gingerol on the quality of sea bass were significantly better than other groups. Color and structure features were also improved effectively. Electronic nose could distinguish the flavor characteristics of sea bass fillets under different treatments. Principal component analyses (PCA) showed that the noticeable difference between undeodorized and deodorized samples could be well discriminated by electronic nose. The analyses of GC-MS showed that the volatile components of sea bass fillets at different treatments changed significantly. There are 43, 40, 49 and 30 kinds of volatile substances in control, 6-gingerol, 200 MPa and 6-gingerol combined with 200 MPa groups respectively, including ethanol, aldehydes, ketones, acids, esters, hydrocarbon compounds, aromatic series and nitrogen containing compounds, etc. All these component differences were in their flavor style differences.