响应面法优化鲣鱼鱼骨粉脱腥工艺研究OA

[Objective]Fish bones,a by-product of tuna processing,are rich in collagen and essential minerals such as calcium and phosphorus,rendering them highly nutritious.However,due to limitations in aquatic product processing technologies,the potential for high-value utilization of fish bones remains underexploited.The presence of a strong fishy odor in their products significantly affects consumer acceptance.This study aims to address the issue of fishy odor in marine fish processing by-products,such as fish bones and their derivatives.[Methods]Bonito bone meal was used as the research subject,with fishy odor intensity serving as the primary indicator.The study first involved screening various deodorizing agents to identify the most effective one.Sub-sequently,single-factor experiments and response surface methodology were employed to optimize deodorizing process parameters,including deodorizing agent concentration,temperature,and time.Solid-phase microextrac-tion combined with gas chromatography-mass spectrometry was utilized to analyze the volatile compounds in bonito bone meal before and after deodorization.[Results]Yeast was identified as the most effective deodorizing agent for skipjack tuna bone powder.The optimal deodorizing conditions were determined to be a solid-to-liquid ratio of 1∶10,yeast concentration of 3.12%,a temperature of 40 ℃,and a treatment time of 151 minutes.Sens-ory evaluation indicated that the treated fish bone powder exhibited no discernible fishy taste.Analysis using solid-phase microextraction and gas chromatography-mass spectrometry revealed a significant reduction in both the quantity and relative content of volatile compounds associated with the fishy odor.Odor substances such as 3-nitrophenyl ethanol,1-nonene-3-ol,2,6-octanediene-1-ol,9-decyl-1-ol,2,4-decadienal,benzaldehyde,2-non-enal,2-acetone,hexane,2-ethylhexyl ester,trans-2-(2-pentenyl)furan,dipicramine,and 2-propenyl-1-amine were completely eliminated.Additionally,the intensity of other odorants such as 1-octene-3-ol,nonaldehyde,caproaldehyde,3,5-octendiene-2-ketone,2-ethylfuran,and 2-amylfuran was significantly reduced.Conversely,the content of desirable flavor compounds,including ionone,nerolaldehyde,cinnamaldehyde,carvone,and ylangolene,was either detected or increased in the deodorized bone powder.[Conclusion]Yeast is an effect-ive agent for deodorizing skipjack tuna bone powder and improving its flavor profile.[Significance]This study provides valuable technical insights for the deodorization of fish bone powder and similar aquatic by-products,offering important guidance for the high-value utilization of by-products in aquatic product processing.