前置固相吸附材料对烟熏鲟鱼片的影响及工艺优化

为降低烟熏即食鱼片中的苯并芘(BaP)含量,同时保留其感官特征和风味品质,开发熏烟在线筛滤技术,优化烟熏即食鱼片的加工工艺。本试验通过比较不同固相吸附材料(棉花、硅胶、分子筛、活性氧化铝)对烟熏即食鱼片品质的影响,采用高效液相色谱(HPLC)和气相色谱/质谱联用(GC/MS)对熏鱼的BaP和风味物质进行检测。比较不同固相吸附材料发现,当吸附剂为硅胶时,BaP含量下降至4.88 μg·kg^-1,产品质地、色泽、熏香等感官评分较高,酚类等友好型挥发性物质得到保留。响应面优化后的烟熏鲟鱼片最佳工艺条件为硅胶25 g,烟熏时间30 min,烟熏温度85℃。本研究结果对健康烟熏食品的开发具有重要的参考意义。

Effects and Optimization of Online Pre-Solid Phase Adsorption Materials on Smoked Sturgeon Fillets and the Processing Optimization

To reduce the content of benzopyrene (BaP) in smoked fish fillet, and retain its sensory characteristics and flavor quality, the online screening technology of smoked instant fish fillets was developed and the processing technology of smoked instant fish slices was optimized. The effect of different solid sorbents (cotton, silica gel, molecular sieve, activated alumina) on the quality of smoked fish fillets were compared. The BaP and volatile flavor compounds in smoked fish fillets were detected by high performance liquid chromatography (HPLC) gas chromatography/mass spectrometry (GC/MS), respectively. In comparing different solid-phase sorbents, the BaP content of the smoked fish fillets treated by silica gel was detected to be 4.88 μg·kg^-1. AT the same time, high sensory scores in texture, color, and aroma could be obtained, and the friendly volatile substances such as phenols, aldehydes, etc. were well retained. Finally, the process of reducing BaP content in smoked sturgeon fillets was optimized by response surface method, and the optimal conditions were silica 25 g, smoking time 30 min, and temperature 85oC. The experimental results could provide important reference for the development of healthy smoked food.