| 不同种类酵母抽提物对调理乌鳢鱼片风味及品质的影响 |
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| 引用本文： | 刘念,黄琪琳,李沛,郭江勇,覃先武.不同种类酵母抽提物对调理乌鳢鱼片风味及品质的影响[J].水产学报,2021,45(7):1089-1100. |
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| 作者姓名： | 刘念 黄琪琳 李沛 郭江勇 覃先武 |
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| 作者单位： | 华中农业大学,华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心武汉,安琪酵母股份有限公司,安琪酵母股份有限公司,安琪酵母股份有限公司 |
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| 基金项目： | 国家重点研发计划项目(2018YFD0901005),酵母抽提物在水产制品中的应用研究及推广 |
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| 摘 要： | 为探究添加不同种类酵母抽提物对生鲜鱼片风味及质构的影响,实验以调理乌鳢鱼片为原料,通过同时蒸馏萃取法(SDE)提取挥发性成分,利用GC-MS联合电子鼻、电子舌对6组调理乌鳢鱼片(空白对照CK组、FA02组、KU012组、FG10组、FA39组和F55组)进行风味成分分析,再结合感官、色度和质构进一步评价了6组调理乌鳢鱼片的品质。结果显示,CK组检测出42种挥发性物质,而添加5种酵母抽提物后(FA02、KU012、FG10、FA39、F55),挥发性物质的种类显著增多,分别为60、66、56、52、46种。鱼片中主要特征挥发性物质为醛类,如庚醛、癸醛以及(E, E)-2, 4-癸二烯醛等;添加不同种类酵母抽提物后,各组鱼片挥发性物质增加了(E)-4-癸烯醛、2-壬酮和3-壬烯-2-酮等。其中KU012组挥发性物质种类及含量增加最多,如具有清新气味的(E)-2-戊烯醛、黄瓜味的(E, Z)-2, 6-壬二烯醛以及提高整体风味的(Z)-2-(2-戊烯基)呋喃。电子鼻和电子舌的测定结果显示,各酵母抽提物组与CK组在气味、滋味方面存在显著差异。相对于CK组,添加酵母抽提物调理的乌鳢鱼片色泽呈浅黄,质构略有降低,但感官评分有所升高。研究表明,不同种类酵母抽提物均能一定程度改善调理乌鳢鱼片的风味、质构及感官品质,其中KU012组综合表现最佳。本研究为酵母抽提物在水产品中的调味应用提供了参考,具有实践价值。
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| 关 键 词： | 酵母抽提物，黑鱼片，风味，质构，感官评价 |
| 收稿时间： | 2021/4/30 0:00:00 |
| 修稿时间： | 2021/5/13 0:00:00 |
Effect of yeast extracts on flavor and texture of seasoned snakehead fish (Channa argus) fillets |
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| LIU Nian,HUANG Qilin,LI Pei,GUO Jiangyong,QIN Xianwu.Effect of yeast extracts on flavor and texture of seasoned snakehead fish (Channa argus) fillets[J].Journal of Fisheries of China,2021,45(7):1089-1100. |
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| Authors: | LIU Nian HUANG Qilin LI Pei GUO Jiangyong QIN Xianwu |
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| Institution: | Huazhong Agricultural University,College of Food Science and Technology,Huazhong Agricultural University,and National R D Branch Center for Conventional Freshwater Fish Processing,Angel Yeast Co Ltd,Angel Yeast Co Ltd,Angel Yeast Co Ltd |
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| Abstract: | In order to investigate the effects of adding different yeast extracts on the flavor and texture of raw fish fillets, the volatile components were extracted by simultaneous distillation extraction (SDE) of seasoned black fish fillets, and the flavor and composition of six groups of seasoned snakehead fish fillets (control check CK group, FA02 group, KU012 group, FG10 group, FA39 group, F55 group) were analyzed by GC-MS in combination with electronic nose and electronic tongue. The quality of the six groups of seasoned snakehead fish fillets was further evaluated by combining sensory, color and texture analysis. The results showed that 42 volatile substances were detected in the CK group, while five yeast extracts were added (FA02, KU012, FG10, FA39, F55) with significantly more volatile substances 60, 66, 56, 52 and 46, respectively. The main characteristic volatile substances in the fillets were aldehydes, such as heptanal, decanal and (E,E)-2,4-decadienal and so on; after adding different types of yeast extracts, the volatile substances in each group of fish fillets increased (E)-4-decenal, 2-nonanone, 3-nonen-2-one and so on. The KU012 group showed the most increase in the type and content of volatile substances, such as (E)-2-pentenal with fresh odor, (E,Z)-2,6-nonadienal with cucumber flavor, and (Z)-2-(2-pentenyl)furan to enhance the overall flavor. The results of electronic nose and electronic tongue showed significant differences in odor and taste between each yeast extract group and the CK group. Compared to the CK group, the black fish fillets seasoned with the addition of yeast extract had a light yellow color and slightly reduced texture, but the sensory scores increased, with the best overall performance in the KU012 group. This study provides a reference for the application of yeast extracts in the seasoning of aquatic products. |
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| Keywords: | Yeast extracts Snakehead fish fillets Flavor Texture Sensory evaluation |
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