食品科学2017，Vol.38Issue(6)：165-172,8.DOI:10.7506/spkx1002-6630-201706026
比较2种蓝圆鰺腌干工艺中脂质氧化与挥发性风味物质形成的关系
Comparison of the Relationship between Lipid Oxidation and the Formation of Volatile Flavor Components in Decapterus maruadsi during Two Different Dry-Salting Processes
摘要
Abstract
In order to understand the relationship between lipid oxidation and the formation of flavor components in Decapterus maruadsi during two different dry-salting processes,i.e.traditional high salt (HS) and low-salt lactic acid fermentation (LAF),the changes in lipoxygenase (LOX),thiobarbituric acid reactive substance (TBARS) value,peroxide value (POV),and flavor components were measured.The relationship between lipid oxidation and flavor components was analyzed by the Pearson correlation coefficient.The results showed that LOX activity increased in the first three stages and then decreased in the final stage for both dry-salting processes,and it was higher in HS samples in the first three stages but lower in the final stage compared with LAF samples.LOX activities in the final dried products produced by HS and LAF were increased by 25％ and 34.8％ in comparison with fresh fish,respectively.The values of POV and TBARS showed similar changes to LOX,but POV decreased sharply in the final stages for both processes.The major volatile compounds of the final products,which were generated mainly during the drying period,were aldehydes,alcohols,ketones and hydrocarbons.Compared with HS,LAF additionally produced a floral flavor.A positive correlation was seen between LOX and fat oxidation as well as the formation of flavor substances,and fat oxidation played an important role in the formation of flavor substances.LAF could improve the activity of LOX and thus promote the formation of flavor substances,particularly aldehydes.关键词
鱼类传统高盐腌干法/低盐乳酸菌腌干法/蓝圆鲹/脂肪氧合酶/脂肪氧化/挥发性风味物质Key words
traditional dry-salted fish/low-salt lactic acid fermentation/Decapterus maruadsi/lipoxygenase (LOX)/lipid oxidation/volatile flavor components分类
轻工纺织引用本文复制引用
吴燕燕,曹松敏,李来好,杨贤庆,王锦旭,胡晓..比较2种蓝圆鰺腌干工艺中脂质氧化与挥发性风味物质形成的关系[J].食品科学,2017,38(6):165-172,8.基金项目
国家自然科学基金面上项目(31371800 （）
31571869) （）
