食品科学2016，Vol.37Issue(18)：64-70,7.DOI:10.7506/spkx1002-6630-201618011
致死方式对草鱼肉挥发性成分和脂肪氧合酶活性的影响
Effect of Different Slaughter Methods on Volatile Compounds and Lipoxygenase Activity of Grass Carp Meat
摘要
Abstract
The effect of different slaughter methods, i.e., knocking on head, gill removal, cryogenic temperature death and asphyxial death, on the volatile components of grass carp meat was investigated byusing electronic nose and solid phase micro-extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS), as well as the effect on its lipoxygenase (LOX) activity. The maximal LOX activity of 4 500 U/mL was detected in crude enzyme solution from the meat of grass carp killed by knocking on its head. The electronic nose could distinguish the red meat rather than belly and back meat of grass carps killed by four different methods. SPME was able to effectively adsorb volatile components in grass carp. A total of 31, 18 and 31 volatile components were detected in the red, back and belly meat of grass carp killed by the first method, with carbonyl and alcohol compounds accounting for 65.31%, 76.22% and 65.21% of the total volatiles, respectively. A total of 27, 27 and 32 volatile components were identified in the red, back and belly meat of grass carp killed by the second method, with carbonyl and alcohol compounds representing 65.00%, 79.32% and 90.30% of the total volatiles. A total of 34, 29 and 29 volatile components were found in the red, back and belly meat of grass carp killed by the third method, with carbonyl and alcohol compounds comprising 70.09%, 70.53% and 69.24% of the total volatiles, respectively. A total of 27, 20 and 20 volatile components were found in the red, back and belly meat of grass carp killed by the fourth method, with carbonyl and alcohol compounds representing 78.04%, 75.99% and 71.27% of the total volatiles, respectively. To conclude, the different slaughter methods have significant effects on the activity of LOX and the volatile components of grass carp meat.关键词
草鱼/电子鼻/固相微萃取-气相色谱-质谱/脂肪氧合酶Key words
grass carp/electronic nose/solid phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS)/lipoxygenase (LOX)分类
轻工纺织引用本文复制引用
刁玉段,张晶晶,史珊珊,施文正,汪之和,王锡昌..致死方式对草鱼肉挥发性成分和脂肪氧合酶活性的影响[J].食品科学,2016,37(18):64-70,7.基金项目
国家自然科学基金面上项目（31471685；31171764）；国家高技术研究发展计划（863计划）项目（2011AA100803）；上海市高校知识服务平台项目（ZF1206）；上海市科委工程中心建设项目 （）
