短时间微流水处理对草鱼鱼肉风味品质的影响

为改善草鱼鱼肉的风味品质,以池塘养殖草鱼为研究对象,采用室内微流水系统处理草鱼0、1、4、7d.采用全二维气相色谱-飞行时间质谱技术,并结合相对气味活度值分析,筛选出不同处理时间草鱼鱼肉中的关键气味物质;同时基于液相色谱-质谱联用技术的代谢组学方法,研究室内微流水处理对草鱼鱼肉滋味成分的影响.结果表明,微流水处理时间对草鱼鱼肉中气味成分的含量和种类有明显影响.随着处理时间的延长,草鱼鱼肉的风味前体物质谷胱甘肽、氧化型谷胱甘肽和多不饱和脂肪酸相对含量增加,关键气味成分中呈青草味的己醛、呈鱼腥味的庚醛、呈绿霉味的(E)-2-戊烯醛和1-庚醇等不良气味物质相对含量降低,滋味物质中呈鲜味和甜味的氨基酸和核苷酸含量累积,呈苦味的氨基酸含量逐渐降低,从而改善了草鱼的肉质口感和风味品质.

Effect of Short-Time Micro-Flow Water Treatment on Flavor Quality of Grass Carp Fish Meat

In order to improve the flavor quality of grass carp (Ctenopharyngodon idella) fish meat, the pond cultured grass carp was used as the research object, and the indoor micro-flow water system was used to treat the grass carp for 0, 1,4, 7d, respectively. Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry technology was employed to screen out the key odor substances at different treatment time. And a metabolomics method based on liquid chromatography-mass spectrometry/mass spectrometry technology was used to study the effects of flavor components of micro-flow water treatment on grass carp. The results showed that the treatment time of micro-flow water had a significant effect on the contents and types of odor components in the meat of grass carp. With the extension of the treatment time, the relative contents of flavor precursors glutathione, oxidized glutathione and polyunsaturated fatty acids increased. The relative contents of the key unpleasant odor compounds of grass carp fish meat, such as grassy hexanal, fishy heptanal, green moldy (E)-2-pentenal and 1-heptanol were reduced. And the contents of umami and sweet amino acids and nucleotides in the flavor substances of grass carp fish meat were accumulated, the bitter amino acid content gradually decreased, thereby improving the texture of the grass carp meat and bringing a rich flavor.