带鱼鱼糜制品的腥味物质及脱腥方法

发布时间：2018-06-12 20:49

本文选题：带鱼 + 鱼糜制品　；参考：《浙江大学》2017年硕士论文

【摘要】：鱼糜制品食用方便、营养价值高、口感好,深受国内外消费者的青睐,但是鱼糜的腥味制约了高品质鱼糜制品的发展。本文以带鱼鱼丸为代表,检测并鉴定了带鱼鱼糜制品中的腥味物质,建立了冷藏期间腥味变化预测模型,并研制了时间-温度指示剂用于监测带鱼鱼糜制品腥味变化,同时研究了天然植物提取物对带鱼鱼糜制品腥味物质的脱除效果,对鱼糜制品贮藏特性的影响。本研究可为鱼糜制品加工业的发展提供理论基础。研究结果如下:1、带鱼鱼丸中共检测到34种挥发性物质,其中醛类9种,酮类3种,醇类6种,烃类12种,其他化合物4种。醛类、酮类、醇类等物质随着贮藏时间的增加,含量均增大。带鱼鱼丸中主要的呈腥物质为己醛、辛醛、壬醛、E-2-癸烯醛、1-辛烯-3-醇。2、通过动力学分析和Arrhenius方程确定了腥味活性值(Fishy-odoractivitity value,FAV)预测模型为 FAV=(2.332×10~(13)e~(-4190/T))t+5.035。并对预测模型进行验证,实测值与预测值的相对误差均在15%以内,可见该模型能够较准确地反映冷藏条件下带鱼鱼丸腥味的变化。3、研制了一种碱性脂肪酶型时间-温度指示剂用于监测带鱼鱼丸冷藏过程中腥味变化。反应体系总体积25mL,包括5mL三乙酸甘油酯:20g/L聚乙烯醇乳化液、19.50 mL 0.05 mol/L pH10.60 Gly-NaOH 缓冲液、0.05 mL 1 g/L 碱性脂肪酶液、0.25 mL 0.10 mol/LCaCl2溶液、0.20 mL百里香酚蓝-酚酞-百里酚酞混合指示剂。反应体系的颜色变化为蓝色-深紫-浅紫-无色,变化显著,辨识度高。测定了反应体系的活化能为60.14 kJ/mol,与带鱼鱼丸腥味活性值变化的活化能仅相差7.96KJ/mol,因此该时间温度指示剂可以用于监测鱼糜制品腥味变化。4、采用的脱腥方法是,在带鱼鱼糜的第三次漂洗中加入0.1%鼠尾草提取物,0.1%牛至提取物,0.01%葡萄籽提取物。脱腥鱼丸中共检测到22种挥发性物质,完全脱除的物质有苯基苯丙酮、3-癸炔-2-醇、2,6,10-三甲基十四烷,且醛、酮、醇类物质的抑制率分别为47.8%、47.8%、50.2%。五种腥味物质己醛、辛醛、壬醛、E-2-癸烯醛、1-辛烯-3-醇的抑制率均在50%以上。总腥味活性值由13.864下降到4.290,具有显著性差异。因此,此脱腥方法能够有效抑制带鱼鱼丸中的腥味物质产生。5、以菌落总数、TVBN、TBA、pH、质构特性为指标分析了脱腥对带鱼鱼糜制品冷藏过程中品质的影响。脱腥处理有效抑制了微生物的生长。脱腥组的pH较稳定,TVBN随贮藏时间增长的速度较慢,TBA明显较低,具有显著差异。从质构特性来看,脱腥处理能够提高硬度和咀嚼性。证明了脱腥处理在鱼糜制品贮藏过程中具有抑菌、保鲜的作用。
[Abstract]:Surimi products are easy to eat, high nutritional value, taste good, favored by consumers at home and abroad, but the fish-surimi flavor restricted the development of high-quality surimi products. In this paper, the odor substances in the surimi products were detected and identified, and a prediction model was established, and a time-temperature indicator was developed to monitor the smell changes in the surimi products. At the same time, the effects of natural plant extracts on the removal of fishy substances and storage characteristics of surimi products were studied. This study can provide a theoretical basis for the development of surimi processing industry. The results are as follows: 1. 34 kinds of volatile substances were detected in tubfish pellets, including 9 aldehydes, 3 ketones, 6 alcohols, 12 hydrocarbons and 4 other compounds. The contents of aldehydes, ketones and alcohols increased with the increase of storage time. The main fishballs were hexaldehyde, octanaldehyde, nonaldehyde E-2-decenal, 1-octene-3-ol. The prediction model of fishy activity value Fishy-odoractivitity valueFAV was determined by kinetic analysis and Arrhenius equation. The relative error between the measured value and the predicted value is within 15%. It can be seen that the model can accurately reflect the change of fishball smell under cold storage. A kind of alkaline lipase-type time-temperature indicator was developed to monitor the change of fishball smell during cold storage. The total volume of the reaction system was 25 mL, including 5 mL glycerol triacetate 20g / L polyvinyl alcohol emulsion 19.50 mL 0.05 mol / L 0.05 mol / L pH 10.60 Gly-NaOH buffer solution 0.05 mL 1 g / L alkaline lipase solution 0.25 mL 0.10 mol / L CaCl _ 2 solution 0.20 mL thymol blue-thymol phenolphthale-thymol phthalein-thymol phthaleolphthalein mixed indicator. The color change of the reaction system is blue-dark purple-light purple-colorless. The activation energy of the reaction system is 60.14 kJ / mol, which is only 7.96 KJ / mol different from that of the fish pellet. Therefore, the time temperature indicator can be used to monitor the flavor change of surimi products. 0.1% sage extract was added to the third rinsing of the surimi, and 0.1% oregano extract was added. The grape seed extract was 0.01%. A total of 22 volatile substances were detected in deodorized fish pellets. The compounds completely removed were phenylphenylacetone, 3-decynyne-2-decynyl-2-decyne, 6-trimethyl-tetradecane, and the inhibition rates of aldehydes, ketones and alcohols were 47.8% and 47.8%, respectively. The inhibitory rates of hexanal, octanaldehyde and nonaldehyde-E-2-decenal were over 50%. The total odor activity value decreased from 13.864 to 4.290, which showed significant difference. Therefore, this deodorization method can effectively inhibit the production of fishballs. 5. The effect of deodorization on the quality of surimi products during cold storage was analyzed by taking the total number of bacteria (TBN) TBAA pH and texture characteristics as indicators. Deodorization effectively inhibited the growth of microorganisms. The pH of the deodorized group was more stable than that of the control group, and the growth rate of TBA with the storage time was lower than that of the control group, and there was significant difference between the two groups. From the point of view of texture, deodorization can improve hardness and mastication. It was proved that deodorization had the function of bacteriostasis and fresh-keeping during the storage of surimi products.
【学位授予单位】：浙江大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS254.4

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