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| 低温等离子体处理4 ℃贮藏过程中金鲳鱼粗脂肪风味表征及分析 |
| Characterisation and analysis of crude fat flavour of Trachinotus ovatus during storage at 4 ℃ by atmospheric cold plasma treatment |
| 投稿时间：2025-04-09 修订日期：2025-05-13 |
| DOI： |
| 中文关键词: 低温等离子体 粗脂肪 电子鼻 挥发性化合物 |
| 英文关键词:Atmospheric cold plasma Crude fat Electronic-nose Volatile compounds |
| 基金项目:广东省现代农业产业共性关键技术研发创新团队建设项目(加工与保鲜共性关键技术)(2024CXTD16); 广东省大学生创新创业训练计划项目(X202411347192); 国家自然科学基金项目(32302135, 32072291); 大宗水产品预制菜肴加工关键技术研发(2023C03006) |
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| 中文摘要: |
| 目的 研究低温等离子体(atmospheric cold plasma treatment, AP)处理对金鲳鱼粗脂肪在4 ℃贮藏期间产生的挥发性化合物, 并对其进行表征和分析。方法 用电子鼻和气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)定性定量分析4 ℃贮藏过程中AP处理后金鲳鱼粗脂肪产生的挥发性有机化合物, 用电子舌检测金鲳鱼粗脂肪的滋味物质。结果 AP处理组检出的醇类和酸类物质的种类和含量均较低。气味活性值表明, 异丁醛, 丁基羟基甲苯、(Z)-3-苯基丙烯醛、乙酸桂酯和邻苯二甲酸二丁酯是金鲳鱼新鲜组、AP处理组和贮藏对照组的主要挥发性化合物。电子鼻雷达图显示AP处理组传感器响应与另外两者相比较弱。结论 AP处理能够有效保护食品在4 ℃贮藏过程中的风味稳定性, AP处理组能为金鲳鱼粗脂肪带来特殊的挥发性化合物, 同时减缓了4 ℃贮藏过程中脂质氧化速度。本研究有助于探索AP处理在水产品方面的应用。 |
| 英文摘要: |
| Objective To study the volatile compounds produced by atmospheric cold plasma treatment (AP) on the crude fat of Trachinotus ovatus during storage at 4 ℃, and to characterize and analyze them. Methods The volatile organic compounds in the crude fat of Trachinotus ovatus after AP treatment during storage at 4 ℃ were qualitatively and quantitatively analyzed by electronic nose and gas chromatography-mass spectrometry (GC-MS), and the taste substances of crude fat of Trachinotus ovatus were detected by electronic tongue. Results The types and content of alcohols and acids detected in the AP treatment group were low. The odor activity values showed that isobutyraldehyde, butyl hydroxytoluene, (Z)-3-phenylacrolein, cinnamyl acetate and dibutyl phthalate were the main volatile compounds in the fresh group, AP treatment group and storage control group. The electronic nose radar map showed that the sensor response of the AP treatment group was weaker than the other two. Conclusion AP treatment can effectively protect the flavor stability of food during storage at 4 ℃. AP treatment group can bring special volatile compounds to the crude fat of Trachinotus ovatus, and slow down the rate of lipid oxidation during storage at 4 ℃. This information is helpful to explore the application of AP treatment in aquatic products. |
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