摘要
目的:探索黄鳍金枪鱼肉挥发性成分与加工温度的关系。方法:利用电子鼻分别检测不同温度(70、80、90、10 0、12 0、15 0℃)加热条件下的黄鳍金枪鱼肉及其生肉样品,并对所获数据进行主成分分析,在此基础上进一步采用顶空固相微萃取和气相色谱-质谱联用技术对新鲜和分别加热到95、150℃的黄鳍金枪鱼肉样品进行分析。结果:不同条件下的样品电子鼻信号表现出很强的聚类特性。经气相色谱-质谱联用技术测定3种样品,分别检出52、50、53种成分,主要为醛类、烃类、醇类、酮类、呋喃类,它们的协同作用构成了黄鳍金枪鱼肉特有的特征气味。结论:黄鳍金枪鱼生肉中含有较多的腥味成分——1-戊烯-3-醇、1,5-辛二烯-3-醇,通过加热处理后这两种成分的相对含量明显减少;加热处理后,具有特殊香气的长链醛以及呋喃类物质相对含量明显增多,2-乙基呋喃、2-戊基呋喃是烤制肉品重要的香味呈味物,是加热后黄鳍金枪鱼的特征气味。
Purpose： To discover the effect of processing temperature on the volatile composition of yellowfin tuna. Methods： An electronic nose was used to detect raw and thermally processed （70, 80, 90, 100, 120 ℃ and 150 ℃） yellowfin tuna samples. The data obtained were analyzed by principal component analysis （PCA）. Moreover, raw, 95 ℃ processed and 150 ℃ processed yellowfin tuna samples were analyzed by headspace solid-phase micro-extraction and GC-MS. Results： The electronic nose signals of different samples showed a strong cluster property. A total of 52, 50 and 53 volatile compounds were identified in aw, 95 ℃ processed and 150 ℃ processed yellowfin tuna samples, respectively. Among these compounds, the predominant ones were aldehydes, hydrocarbons, alcohols, kotones and furans, which synergistically contributed to the characteristic flavor of yellowfin tuna. Conclusions： Raw yellowfin tuna contains a large amount of the off-flavor compounds 1-penten-3-ol and 1,5- octadien-3-oL Thermal processing can result in a significant decrease in their relative contents but a significant increase in the contents of the aroma-active compounds long-chain aldehydes and furans. 2-Ethyl-furan and 2-pentyl-furan are responsible for the characteristic aroma of roast yellowfin tuna.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第12期268-272,共5页
Food Science
基金
宁波市科技局农业与社发重大科技项目(2010C10040)
关键词
黄鳍金枪鱼
电子鼻
气相色谱-质谱联用
挥发性成分
yellow fin tuna
electronic nose
gas chromatography-mass spectrometry （GC-MS）： volatile components
