白鲢鱼糜低气味本底模型的构建研究

耿海永; 陈丽华; 杨方; 吴仪; 王淑芬; 姜启兴; 许艳顺; 夏文水

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白鲢鱼糜低气味本底模型的构建研究
耿海永¹, 陈丽华², 杨方³, 吴仪⁴, 王淑芬⁵, 姜启兴⁶, 许艳顺⁷, 夏文水⁸
1.江南大学食品科学与技术国家重点实验室江南大学食品学院江苏省食品安全与质量控制协同创新中心江苏无锡 214122;2.江南大学食品科学与技术国家重点实验室江南大学食品学院江苏省食品安全与质量控制协同创新中心江苏无锡 214123;3.江南大学食品科学与技术国家重点实验室江南大学食品学院江苏省食品安全与质量控制协同创新中心江苏无锡 214124;4.江南大学食品科学与技术国家重点实验室江南大学食品学院江苏省食品安全与质量控制协同创新中心江苏无锡 214125;5.江南大学食品科学与技术国家重点实验室江南大学食品学院江苏省食品安全与质量控制协同创新中心江苏无锡 214126;6.江南大学食品科学与技术国家重点实验室江南大学食品学院江苏省食品安全与质量控制协同创新中心江苏无锡 214127;7.江南大学食品科学与技术国家重点实验室江南大学食品学院江苏省食品安全与质量控制协同创新中心江苏无锡 214128;8.江南大学食品科学与技术国家重点实验室江南大学食品学院江苏省食品安全与质量控制协同创新中心江苏无锡 214129

摘要:

鱼糜制品(如火锅鱼丸)的风味是消费者关心的质量属性之一，而关键气味活性物质的吸附释放规律并不明确。现有气味研究主要在配置溶液中进行，与真实的气味活性物质—固态鱼糜之间的相互作用存在一定差异，因此，基于固态鱼糜进行气味研究是十分必要的，其关键在于一个无气味或低气味的鱼糜本底模型，从而可进一步研究各气味成分与鱼糜本底模型的互作关系。本研究考察了8种不同漂洗介质对鱼糜本底模型气味残留的影响。结果表明，白鲢(Hypophthalmichthys molitrix)鱼糜经SPME-GC-MS共检出65种挥发性物质，气味活性物质(OAV>1)有18种；经8种漂洗介质处理后，鱼糜样品中分别含有6、8、7、9、6、12、9和9种气味活性物质，挥发性气味物质的残留率依次为(0.380±0.120)%、(0.610±0.086)%、(0.280±0.033)%、(0.480±0.037)%、(0.150± 0.018)%、(4.330±0.160)%、(18.680±0.081)%和(0.490±0.003)%。综合SPME-GC-MS、电子鼻和感官评价结果比较，1% NaCl (W/W) + 1% Na2CO3 (W/W) + 4.0% C2H5OH (V/W)漂洗介质处理后，白鲢鱼糜的挥发性气味物质残留少，总含量降低为(6.57±0.77) μg/kg，17种气味活性物质的OAV<1，仅壬醛的OAV为1.34±0.05，可构建出低气味的鱼糜本底模型。

关键词: 白鲢鱼糜气味本底模型挥发性物质固相微萃取/气质联用气味活度值电子鼻

DOI：10.19663/j.issn2095-9869.20230314002

分类号:

基金项目:

The construction of a low-odor background model of silver carp (Hypophthalmichthys molitrix) surimi

GENG Haiyong¹, CHEN Lihua², YANG Fang³, WU Yi⁴, WANG Shufen⁵, JIANG Qixing⁶, XU Yanshun⁷, XIA Wenshui⁸

1.State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, Chin;2.State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214123, Chin;3.State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214124, Chin;4.State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214125, Chin;5.State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214126, Chin;6.State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214127, Chin;7.State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214128, Chin;8.State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214129, Chin

Abstract:

In the Healthy China Strategy context, fish are increasingly in demand as a source of high-quality protein. Silver carp (Hypophthalmichthys molitrix) is a resource-rich and highly productive freshwater fish species found in China that is not edible raw or cooked in its original form due to its many boney spines. However, due to its advantages of being low-cost, low in fat, and high in protein, it is an ideal choice for surimi production. Currently, it is widely used in the industrial production of surimi products. The development of the freshwater surimi industry can significantly improve the added value of freshwater fish utilization, which has attracted extensive attention. Freshwater surimi is high in protein and low in fat and has a smooth and delicate taste, making it extremely popular with consumers. It has a high output, low price, is growing in demand, and is gradually being accepted throughout domestic and foreign markets. It has also driven the development of some related industries and produced significant economic and social benefits. As domestic consumers experience improved living standards and a faster pace of work, premade dishes containing surimi products as well as recreational snack surimi products with increased shelf-life are more attractive, as they save the consumer processing time, are enjoyed by the consumer, and meet their nutritional demands, affording these products great market potential. With the development of surimi products and related industries, specific requirements are being put forward for its production. Although China supplanted Japan as the largest producer of surimi products worldwide in 2006, ushering in a period of nearly 10 years of high production growth, the annual production of surimi products in China since 2014 has stagnated or even slightly decreased. Moreover, the surimi industry has entered a bottleneck period for quality enhancement caused by the expansion of quantity. The fishy odor of freshwater surimi is one of the industrial problems that affect the quality and efficiency of surimi. The flavor of surimi products (such as fish balls, fish intestines, fish cakes, and others in hot pot) has become one of the quality attributes that consumers are extremely concerned about. However, the adsorption and release laws of key odor-active substances are still unclear. There are existing research technologies for surimi odor, mainly including instrumental analysis (gas chromatography-mass spectrum, gas chromatography-olfactometry, gas chromatography-olfactometry- mass spectrum, electronic nose technology, etc.), sensomics analysis (odor activity value (OAV), aroma extract dilution analysis, odor recombination, odor omission test, etc.), and enzyme-linked immunosorbent assay. The research objects of odor sensory experiments are mostly rice wine, oil, vegetables, fruits, and fungi. Moreover, present odor research is mainly carried out in a prepared solution, mainly using odor recombination of a liquid simulation system, which is different from the interaction between the real odor active substance-solid surimi. Therefore, constructing an odor model based on solid surimi is necessary to better simulate the sensory characteristics of surimi. To build an odor model based on solid surimi, an odorless or low-odor surimi background model must be established in order to investigate the interaction between various odor components and surimi. There are several fishy substances and complex components in freshwater fish and surimi products, including aldehydes, alcohols, ketones, esters, sulfur compounds, nitrogen compounds, and alkanes. At present, most studies on rinsing surimi reported worldwide are based on how to better apply it to the food system, ignoring interactions between components in the complex system of surimi, which creates certain limitations in establishing a background model of surimi. Therefore, salt, salt-alcohol, acid, alkali, and other rinsing media were selected in this study, which was not limited to food systems. By comparing the removal effects of different rinsing media on the odor residue of surimi, an odorless or low-odor background model of surimi could be constructed. Here, the effect of different rinsing media on the odor residue of a surimi background model was studied. Specific rinsing media were as follows: 0.5% NaCl (W/W) + 0.35% Na2CO3 (W/W) + 4.0% C2H5OH (W/W) solution (group A), 0.5% NaCl (W/W) + 0.35% Na2CO3 solution (group B), 0.5% CaCl2 (W/W) + 0.35% Na2CO3 (W/W) + 4.0% C2H5OH (V/W) solution (group C), 0.5% CaCl2 (W/W) + 0.35% Na2CO3 (W/W) solution (group D), 1% NaCl (W/W) + 1% Na2CO3 (W/W) + 4.0% C2H5OH (V/W) solution (group E), 1% NaCl (W/W) + 1% Na2CO3 (W/W) solution (group F), 1 mol/L HCl solution (group G), and 1 mol/L NaOH solution (group H), respectively. The results showed that SPME-GC-MS detected 65 volatile compounds in silver carp surimi, including 22 aldehydes, 13 alcohols, 9 ketones, and 7 hydrocarbons, among which the contents of aldehydes and alcohols were high, which had a major contribution to the odor of silver carp surimi. A total of 18 odor-active substances were detected by the OAV (≥1) method, which helped illustrate that odor-active compounds contribute to the overall odor of surimi. After treatment with eight kinds of rinsing media, the residual amount of the odor-active substances in the silver carp surimi was washed or released to varying degrees, affecting the sample's overall odor contribution. The rinsed surimi samples contained 6, 8, 7, 9, 6, 12, 9, and 9 odor active compounds and residual rates of volatile odor compounds were (0.380±0.120)%, (0.610±0.086)%, (0.280±0.033)%, (0.480±0.037)%, (0.150±0.018)%, (4.330±0.160)%, (18.680±0.081)%, and (0.490±0.003)%, respectively. According to the SPME-GC-MS analysis results, due to the synergistic effect of ethanol, the content of volatile compounds detected in group E was the lowest, the total residual amount of odor-active compounds was reduced to (6.57±0.77) μg/kg, and the total residue rate was only 0.15%. Meanwhile, the total OAV decreased to 2.52±0.25, there were 17 odor-active substances with an OAV<1, and the OAV of nonanal was only 1.34±0.05, which could establish a low-odor background model of surimi. Furthermore, electronic nose and sensory evaluations distinguished the overall odor characteristics between different rinsed samples and fresh surimi. This study took silver carp surimi as the research object and studied the influence of volatile odor compounds and salts, salt-alcohols, acids, alkalis, and other rinsing media in surimi on the residual rate of odor substances through SPME-GC-MS, electronic nose, and sensory evaluation methods, which will significantly contribute to the establishment of an odorless or low-odor solid surimi model and provide a novel idea for sensory analysis.

Key words: Silver carp Background model of surimi odor Volatile compounds SPME-GC-MS Odor activity value E-nose