| 精制和除臭工艺对大黄鱼肝油品质影响分析 |
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| 引用本文： | 窦鑫,吴燕燕,王悦齐,胡晓,杨少玲,荣辉,陈胜军.精制和除臭工艺对大黄鱼肝油品质影响分析[J].上海海洋大学学报,2022,31(2):554-563. |
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| 作者姓名： | 窦鑫 吴燕燕 王悦齐 胡晓 杨少玲 荣辉 陈胜军 |
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| 作者单位： | 上海海洋大学;中国水产科学研究院南海水产研究所 农业农村部水产品加工重点实验室,中国水产科学研究院南海水产研究所 农业农村部水产品加工重点实验室,中国水产科学研究院南海水产研究所 农业农村部水产品加工重点实验室,中国水产科学研究院南海水产研究所 农业农村部水产品加工重点实验室,中国水产科学研究院南海水产研究所 农业农村部水产品加工重点实验室,中国水产科学研究院南海水产研究所 农业农村部水产品加工重点实验室,中国水产科学研究院南海水产研究所 农业农村部水产品加工重点实验室 |
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| 基金项目： | 现代农业产业技术体系专项资金（CARS-47）；国家重点研发计划资助（2019YFD0901903）；广东省基础与应用基础研究基金（2019A1515111158）；中国水产科学研究院基本科研业务费资助（2020TD69） |
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| 摘 要： | 为了开发优质大黄鱼肝油,探究其在精制过程及不同脱臭处理时的品质变化。本研究对大黄鱼肝粗提油采用四个过程精制(脱胶、脱酸、脱色、旋蒸脱臭)以及不同脱臭方法(旋蒸、固相吸附、脱臭液、GTP)处理后的理化性质、脂肪酸和挥发性风味成分进行了全面的分析。结果表明：在四个精制阶段的理化性质方面,精制鱼油的酸价与粗鱼油相比降低了63.50%,碘值提高了1.19倍,过氧化值降低了39.02%,其理化性质得到了显著的改善。脂肪酸的相对含量优化效果明显,大黄鱼肝油的饱和脂肪酸增加了1.20倍、多不饱和脂肪酸增加了1.71倍以及EPA、DHA含量增加了1.84倍。粗鱼肝油中油脂味、鱼腥味和酸味重,精制可以改善其风味,脱胶、脱酸对风味影响较小,脱色对风味有一定改善,但主要影响鱼油风味是脱臭工艺,可以显著降低其油脂味、鱼腥味和酸味。在不同脱臭方法的比较中,脱臭液脱臭可使鱼肝油酸价达到最低0.24±0.07 mg KOH/g,而绿茶多酚(GTP)脱臭可有效降低鱼肝油氧化值(1.56±0.19 mmol/kg),且在风味中还会形成愉悦的清香味,总体效果更佳。该研究为大黄鱼肝开发,生产富含高不饱和脂肪酸且风味品质均佳的鱼肝油生产技术提供理论依据。
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| 关 键 词： | 大黄鱼肝油 精制工艺 除臭方法 品质 |
| 收稿时间： | 2021/2/19 0:00:00 |
| 修稿时间： | 2021/5/14 0:00:00 |
Effects of refinement and deodorization process on quality of liver oil from Large Yellow Croaker (Pseudosciaena crocea) |
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| DOU Xin,WU Yanyan,WANG Yueqi,HU Xiao,YANG Shaoling,RONG Hui,CHEN Shengjun.Effects of refinement and deodorization process on quality of liver oil from Large Yellow Croaker (Pseudosciaena crocea)[J].Journal of Shanghai Ocean University,2022,31(2):554-563. |
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| Authors: | DOU Xin WU Yanyan WANG Yueqi HU Xiao YANG Shaoling RONG Hui CHEN Shengjun |
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| Institution: | College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China;Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, Guangdong, China |
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| Abstract: | In order to develop high-quality liver oil from the large yellow croaker, the quality changes in the refining process and different deodorization treatments were explored. In this study, the physicochemical properties, fatty acids and volatile flavor components of the crude oil extracted from the liver of large yellow croaker were comprehensively analyzed by four refining processes (degumming, deacidification, decolorization, spin evaporation deodorization) and different deodorization methods (rotary distillation, solid-phase adsorption, deodorization liquid, GTP). The results showed that: compared with crude fish liver oil, the acid value of refined fish liver oil decreased by 63.50%, the iodine value increased by 1.19 times, and the peroxide value decreased by 39.02%. The saturated fatty acids, polyunsaturated fatty acids and EPA and DHA contents in liver oil of large yellow croaker increased by 1.20 times, 1.71 times and 1.84 times, respectively. Crude fish liver oil has heavy oily, fishy and sour flavor. Refining can improve its flavor, degumming and deacidification have little effect on flavor, while decolorization can improve the flavor. However, deodorization process is the main factor affecting the flavor of fish liver oil, which can significantly reduce the oily, fishy and sour flavor. In the comparison of different deodorization methods, the oleic acid value of fish liver can reach the lowest value of 0.24 ± 0.07 mg KOH/g, while green tea polyphenols (GTP) can effectively reduce the oxidation value of fish liver oil (1.56 ± 0.19 mmol/kg), and it can also form pleasant fragrance in the flavor, and the overall effect is better. This research provides a theoretical basis for the development of large yellow croaker liver oil with high unsaturated fatty acids and good flavor quality. |
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| Keywords: | Large yellow croaker liver oil refining process deodorization method quality |
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