食品工业科技2016，Vol.37Issue(14)：313-319,7.DOI:10.13386/j.issn1002-0306.2016.14.054
6-姜酚结合超高压处理对海鲈鱼冷藏期间品质及风味变化的影响
Effects of ultra-high pressure combined with 6-gingerol processing on quality and flavor changes of sea bass (Lateolabrax japonicus) during refrigerated storage
摘要
Abstract
In order to study the effects of ultra-high pressure combined with 6-gingerol on quality and flavor changes of sea bass(Lateolabrax japonicus)during refrigerated storage.The quality and flavor changes of sea bass muscles under different treatments at 4 ℃ were compared and analyzed by sensory evaluation,color and structure characteristics with headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(GC-MS).The results indicated that effects of ultra-high pressure combined with 6-gingerol on the quality of sea bass during refrigerated storage was significantly better than other groups.Sensory quality,color and structure characteristics were also improved.The analyses of headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS) showed that the volatile compounds of sea bass fillets at different storage times under different treatments changed obviously,the main volatile substances were alcohol,aldehyde,ketone,acid,ester,hydrocarbon,aromatic,nitrogen compounds,etc.All these component differences were in their flavor style differences.关键词
海鲈鱼/6-姜酚/超高压/挥发性风味/品质/气-质联用Key words
sea bass/6-gingerol/ultra-high pressure/volatile flavours/quality/gas chromatography-mass spectrometry分类
轻工纺织引用本文复制引用
马帅,曹爱玲,冯建慧,年琳玉,冷利萍,蔡路昀,励建荣..6-姜酚结合超高压处理对海鲈鱼冷藏期间品质及风味变化的影响[J].食品工业科技,2016,37(14):313-319,7.基金项目
国家自然科学基金(31401478,31471639) （31401478,31471639）
中国博士后基金面上项目(2015M570760) （2015M570760）
“十二五”国家科技支撑计划(2012BAD29B06) （2012BAD29B06）
辽宁省科技攻关项目(2015103020) （2015103020）
重庆市博士后特别资助项目(Xm2015021). （Xm2015021）
