藜麦对鲷鱼鱼糜凝胶性能及挥发性风味的影响

研究藜麦作为外源添加物对鲷鱼鱼糜凝胶性能及挥发性风味的影响,结果表明:藜麦添加量在0~3g/100g时,鱼糜的凝胶强度随着添加量的增加而提高,当添加量继续增大,凝胶强度呈现减少趋势。对比零添加组,仍有显著提升(P<0.05)。白度随着添加量的增加而降低。持水力随着添加量的增加而提高。随着藜麦添加量的增加,离子键的变化不明显,氢键呈下降趋势,疏水相互作用、二硫键呈现一定的上升趋势。TCA-可溶性肽随着添加量的增加呈现减小趋势。通过HS-SPME-GC-MS分析纯鲷鱼鱼糜和添加藜麦的鲷鱼鱼糜,分别检出35种和32种挥发性成分,均以醛类、烷烃类、芳香族化合物为主。用相对气味活度值(ROAV)来表明不同挥发性成分对两种鱼糜制品总体风味的影响,分别确定6种和7种关键风味物质。经比对,添加藜麦的鲷鱼鱼糜和纯鲷鱼鱼糜的挥发性风味物质组成及相对含量差别不显著。

Effect of Chenopodium quinoa on Properties and Volatile Components of Surimi Gels from Pagrosomus

Studied gel properties and volatile components of Pagrosomus major surimi gels with adding Chenopodium quinoa Willd. The results showed that: gel strength of surimi increased with the increased of quinoa at the contents of 0-3 g/100 g, decreased after the adding content reached to 4 g/100 g, but still a significant increase(P<0.05) compared with control group. Whiteness decreased with the increased of quinoa. Water holding capacity increased with the increased of quinoa. With the increase of quinoa, the change of ionic bond was not significant, the hydrogen bond tended to decrease, and the hydrophobic interaction and disulfide bond showed a rising trend. TCA-soluble peptides showed a decreasing trend with the increased of quinoa. Based on the analyzed of Pagrosomus major surimi and Pagrosomus major surimi with Chenopodium quinoa by HS-SPME-GC-MS, 35 and 32 kinds of volatile compounds were detected respectively. Those compounds are mainly aldehydes, hydrocarbons and aromatic compounds. The relative odour activity values(ROAV) were used to indicate the effects of different volatile components on the overall flavor of two kinds surimi products, 6 and 7 key flavor compounds were identified respectively. The composition and relative content of volatile compounds in two kinds of surimi were not too different from each other.