不同提取物对带鱼鱼糜凝胶品质及风味的影响

Effects of different extracts on gel quality and flavor of Trichiurus lepturus surimi

中文关键词:  带鱼鱼糜  提取物  凝胶品质  风味

英文关键词:Hairtail surimi  extract  gel quality  flavor

中文摘要:

      目的 利用气相色谱-质谱法(gas chromatograph-mass spectrometry, GC-MS)和电子鼻(electronic nose, E-nose)探究生姜提取物(ginger extraction, GE)、刺梨提取物(Rosa roxburghii Tratt extraction, RRTE)和陈皮提取物(orange peel extraction, OPE)对带鱼鱼糜凝胶品质及风味的影响。方法 分析提取物对带鱼鱼糜凝胶强度、全质构分析(texture profile analysis, TPA)、持水力、蒸煮损失和动态流变特性等品质指标, GC-MS、电子鼻及感官评分等风味指标的影响。结果 提取物的添加能够改善该鱼糜的凝胶强度、硬度和持水等性能, 其中RRTE改善鱼糜凝胶流变特性的效果最佳。GC-MS检测出挥发性风味物质对照组(check, CK) 33种、RRTE组46种、OPE组52种、GE组54种。CK组、GE组和OPE组的电子鼻雷达图轮廓相似, 与RRTE组轮廓差异较大, 且主成分分析(principal component analysis, PCA)分布点间隔更远。结论 添加提取物均能改善带鱼鱼糜凝胶品质及风味, GC-MS和E-nose能较好地区分不同组别间的风味差异。

英文摘要:

      Objective To investigate the effects of ginger extraction (GE), Rosa roxburghii Tratt extraction (RRTE), and orange peel extraction (OPE) on the gel quality and flavor of Trichiurus lepturus surimi by gas chromatograph-mass spectrometry (GC-MS) and electronic nose (E-nose). Methods The effects of the extract on quality indexes such as gel strength, texture profile analysis (TPA), water holding capacity, and rheological properties of Trichiurus lepturus surimi and flavor indexes such as GC-MS, electronic nose, and sensory score were analyzed. Results It showed that adding the extract could improve the gel strength, hardness, and water-holding capacity of the surimi, and RRTE had the best effect on improving the rheological properties of the surimi gel. GC-MS detected 33 volatile flavor compounds in the control group (check, CK), 46 in the RRTE group, 52 in the OPE group, and 54 in the GE group. The contour of the electronic nose radar map of the CK group, the OPE group, and the OPE group was similar, the contour of the RRTE group was quite different, and the principal component analysis (PCA) distribution point interval was farther. Conclusion The addition of extracts can improve Trichiurus lepturus surimi’s gel quality and flavor. GC-MS and E-nose can better distinguish the flavor differences between different groups.