摘要
【目的】鱼骨是金枪鱼加工的副产物,富含胶原蛋白和钙、磷等矿物质元素,具有较高的营养价值。但受水产品加工技术不成熟等因素的影响,鱼骨未被有效地高值化利用,其产品具有较重的鱼腥味,严重影响了消费者的接受度,因此本研究拟解决海洋鱼类加工副产物鱼骨及其制品的腥味难题。【方法】以鲣鱼鱼骨粉为研究对象,以腥味强度为指标,先筛选出脱腥效果最好的脱腥剂,再采用单因素试验和响应面试验对脱腥剂浓度、脱腥温度和脱腥时间等脱腥工艺参数进行优化;利用固相微萃取结合气质联用技术对脱腥前、后鲣鱼鱼骨粉的挥发性成分进行分析。【结果】利用酵母对鲣鱼鱼骨粉进行脱腥的效果最佳,其最优脱腥工艺为1∶10料液比、3.12%酵母添加量、40℃脱腥温度、151 min脱腥时间。感官评价显示,脱腥后鱼骨粉无明显的腥味。挥发性成分分析结果显示,脱腥鱼骨粉的挥发性物质种类和相对含量均显著减少,腥味明显减弱,其中3-硝基苯乙醇、1-壬烯-3-醇、2,6-辛二烯-1-醇、9-癸-1-醇、2,4-癸二烯醛、苯甲醛、2-壬烯醛、2-丙酮、己烷、2-乙基己酯、反式-2-(2-戊烯基)呋喃、二苦胺和2-丙烯-1-胺等腥味物质被完全消除;1-辛烯-3-醇、壬醛、己醛、3,5-辛二烯-2-酮、2-乙基呋喃和2-戊基呋喃等腥味物质显著减少;紫罗兰酮、橙花醛、肉桂醛、香芹酮和依兰油烯等香味物质被检测到或者含量增加。【结论】酵母法可以有效地对鲣鱼鱼骨粉进行脱腥,改善产品风味。【意义】本文为鱼骨粉等水产加工制品的脱腥工艺提供了技术参考,对水产品加工副产物的高值化利用具有重要的指导意义。
[Objective]Fish bones,a by-product of tuna processing,are rich in collagen and essential minerals such as calcium and phosphorus,rendering them highly nutritious.However,due to limitations in aquatic product processing technologies,the potential for high-value utilization of fish bones remains underexploited.The presence of a strong fishy odor in their products significantly affects consumer acceptance.This study aims to address the issue of fishy odor in marine fish processing by-products,such as fish bones and their derivatives.[Methods]Bonito bone meal was used as the research subject,with fishy odor intensity serving as the primary indicator.The study first involved screening various deodorizing agents to identify the most effective one.Subsequently,single-factor experiments and response surface methodology were employed to optimize deodorizing process parameters,including deodorizing agent concentration,temperature,and time.Solid-phase microextraction combined with gas chromatography-mass spectrometry was utilized to analyze the volatile compounds in bonito bone meal before and after deodorization.[Results]Yeast was identified as the most effective deodorizing agent for skipjack tuna bone powder.The optimal deodorizing conditions were determined to be a solid-to-liquid ratio of 1∶10,yeast concentration of 3.12%,a temperature of 40°C,and a treatment time of 151 minutes.Sensory evaluation indicated that the treated fish bone powder exhibited no discernible fishy taste.Analysis using solid-phase microextraction and gas chromatography-mass spectrometry revealed a significant reduction in both the quantity and relative content of volatile compounds associated with the fishy odor.Odor substances such as 3-nitrophenyl ethanol,1-nonene-3-ol,2,6-octanediene-1-ol,9-decyl-1-ol,2,4-decadienal,benzaldehyde,2-nonenal,2-acetone,hexane,2-ethylhexyl ester,trans-2-(2-pentenyl)furan,dipicramine,and 2-propenyl-1-amine were completely eliminated.Additionally,the intensity of other odorants such as 1-octene-3-ol,nonaldehyde,caproaldehyde,3,5-octendiene-2-ketone,2-ethylfuran,and 2-amylfuran was significantly reduced.Conversely,the content of desirable flavor compounds,including ionone,nerolaldehyde,cinnamaldehyde,carvone,and ylangolene,was either detected or increased in the deodorized bone powder.[Conclusion]Yeast is an effective agent for deodorizing skipjack tuna bone powder and improving its flavor profile.[Significance]This study provides valuable technical insights for the deodorization of fish bone powder and similar aquatic by-products,offering important guidance for the high-value utilization of by-products in aquatic product processing.
作者
徐婕
潘春飞
苗幼珺
赵亚东
郑斌
缪文华
XU Jie;PAN Chunfei;MIAO Youjun;ZHAO Yadong;ZHENG Bin;MIAO Wenhua(Department of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Zhejiang Guansutang Food Co.,Ltd.,Zhoushan 316000,China)
出处
《渔业研究》
2024年第5期490-500,共11页
Journal of Fisheries Research
基金
国家重点研发计划项目(2021YFD2100504)
舟山市普陀区科技计划项目(2022JH011)。
关键词
鲣鱼鱼骨
酵母
脱腥
工艺优化
skipjack tuna bone
yeast
deodorisation
process optimisation
