不同加热方式结合迷迭香对大口黑鲈脂质氧化及其风味的影响

Effects of different heating methods combined with Rosmarinus on lipid oxidation and its flavour in Micropterus salmoides

中文关键词:  鲈鱼  迷迭香提取物  SV  气相色谱-质谱法

英文关键词:Micropterus salmoides  Rosmarinus extract  gas chromatography-mass spectrometry

中文摘要:

      目的 研究腌制及热处理对鲈鱼脂质氧化的影响。方法 以去内脏的新鲜鲈鱼为原料, 用0.3%迷迭香提取物、4%盐分别腌制鲈鱼, 再分别经水煮、真空低温慢煮(sous vide, SV)、空气炸3种加热方式后制成样品, 研究其过氧化值、茴香胺值、硫代巴比妥酸反应产物值(thiobarbituric acid reaction product value, TBARS)、色度、感官评价、电子鼻等指标的变化情况, 并利用气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)、电子鼻等技术, 对其风味进行了分析。结果 0.3%迷迭香提取物湿腌对于鲈鱼有明显的抗氧化效果。迷迭香提取物湿腌SV处理后鲈鱼过氧化值、TBARS、茴香胺值分别为0.21 mmol/kg、2.24 μg/g、0.24, 其值都低于水煮和空气炸。GC-MS和电子鼻技术检测得出3种加热方式对鲈鱼气味和挥发性风味物质的影响存在差异。空气炸制的鲈鱼挥发性风味物质含量较高, 包含3-甲基丁醛、庚醛和己醛等脂肪氧化产物; 经过迷迭香酸湿腌加SV处理过的鱼肉挥发性成分中醛类、醇类含量较低。结论 整体而言, 迷迭香提取物有利于控制鲈鱼烹调过程中脂肪的氧化。

英文摘要:

      Objective To investigate the effect of curing and heat treatment on lipid oxidation in Micropterus salmoides. Methods In this experiment, the freshly gutted Micropterus salmoides were used as raw material, and cured with 0.3% Rosmarinus extract and 4% salt respectively. Then the samples were cooked by boiling, vacuum low temperature sous vide (SV) and air frying, respectively, to study the changes of peroxide value, anisidine value, thiobarbituric acid reaction product value (TBARS), color, sensory evaluation. The flavor was also analyzed by gas chromatography-mass spectrometry (GC-MS) and electronic nose. Results The results showed that 0.3% Rosmarinus extract wet curing had significant antioxidant effect on Micropterus salmoides. The values of peroxide value, TBARS and anisidine value of Micropterus salmoides curing with Rosmarinus extract treated SV were 0.21 mmol/kg, 2.24 μg/g and 0.24, respectively, which were lower than those of boiling and air frying methods. The detection by GC-MS and electronic nose techniques yielded there were differences in the odor and volatile flavor substances of Micropterus salmoides by 3 kinds of heating methods. The air-fried Micropterus salmoides had a higher content of volatile flavor substances containing fatty oxidation products such as 3-methylbutyraldehyde, heptanal and hexanal, and Micropterus salmoides treated with Rosmarinus extract wet cure plus SV had the lower content of aldehydes and alcohols in volatile components. Conclusions Overall, Rosmarinus extract is beneficial in controlling fat oxidation during the cooking of Micropterus salmoides.