Effects of preservation treatment on the characteristic flavor composition of chilled sturgeon meat

YUE Qiqi; LIU Wen; HAN Qianhui; GONG Heng; HOU Wenfu; ZHOU Min; WANG Hongxun

doi:10.11964/jfc.20191212091

Volume 44 Issue 12

Dec. 2020

Turn off MathJax

Article Contents

Abstract

References

Journal of fisheries of china > 2020 > 44(12): 2076-2086. > DOI: 10.11964/jfc.20191212091

YUE Qiqi, LIU Wen, HAN Qianhui, GONG Heng, HOU Wenfu, ZHOU Min, WANG Hongxun. Effects of preservation treatment on the characteristic flavor composition of chilled sturgeon meat[J]. Journal of fisheries of china, 2020, 44(12): 2076-2086. DOI: 10.11964/jfc.20191212091

Citation:

PDF (7480 KB)

Effects of preservation treatment on the characteristic flavor composition of chilled sturgeon meat

1.
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.
Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan 430023, China
3.
College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China

Funds: National Key R & D Program of China (2016YFD0401202)

More Information

Corresponding author:
HOU Wenfu. E-mail: hwf407@163.com
Received Date: December 03, 2019
Revised Date: January 29, 2020
Available Online: October 20, 2020
Published Date: November 30, 2020

Graphical Abstract

Abstract

Abstract

In order to ensure the effect of fresh treatment on the characteristics of flavors of sturgeon meat during refrigerated storage, this experiment used solid phase microextraction-gas chromatography-mass spectrometry combined with electronic nose and electronic tongue technology to analyze chilled sturgeon meat with the fresh-keeping treatment of slightly acidic oxidation water and ε-polylysine during refrigerated storage. The result showed that the electronic nose can analyze the volatile components from the whole, and the data sets of the volatile odor of chilled sturgeon meat in the two groups had no overlapping areas, and the difference was obvious. SPME-GC-MS qualitatively identified 46 volatile substances, including aldehydes, ketones, hydrocarbons and alcohols. Among them, the main volatile substances of the fresh-keeping treatment group were caproaldehyde, enanthaldehyde, benzaldehyde, capryl aldehyde, nonanal, capric aldehyde, 2,5-octanedione, hypnone and 3,5-octanedipine-2-ketone. Thus, the preservation treatment can delay the production of astringency and the decline of flavor of chilled sturgeon meat. The bitterness, astringency and salty taste of chilled sturgeon meat during chilled storage were found to be lower than those of the control group. The two groups of samples showed significant differences in bitterness, astringency, salty taste and umami after 6 days of storage. The research showed the preservation treatment played a role in slowing down the decline of flavor of chilled sturgeon meat during refrigerated storage, and provided a theoretical basis for the application of chilled sturgeon meat preservation.
- sturgeon meat,
- chilled,
- flavor,
- solid phase microextraction-gas chromatography-mass spe,
- electronic nose,
- electronic tongue

FullText(HTML)

References (39)

References

[1]	陈细华, 李创举, 杨长庚, 等. 中国鲟鱼产业技术研发现状与展望[J]. 淡水渔业, 2017, 47(6): 108-112. doi: 10.3969/j.issn.1000-6907.2017.06.016 Chen X H, Li C J, Yang C G, et al. Status and prospects of techniques in the sturgeon aquaculture industry in China[J]. Freshwater Fisheries, 2017, 47(6): 108-112(in Chinese). doi: 10.3969/j.issn.1000-6907.2017.06.016
[2]	刑薇, 罗琳, 李铁梁. 鲟鱼营养价值研究进展[J]. 中国水产, 2014(9): 70-73. doi: 10.3969/j.issn.1002-6681.2014.09.031 Xing W, Luo L, Li T L. Research progress on nutritional value of Sturgeon[J]. China Fisheries, 2014(9): 70-73(in Chinese). doi: 10.3969/j.issn.1002-6681.2014.09.031
[3]	王玲. 酸性电解水处理对鲟鱼冰温贮藏品质变化的影响[D]. 大连: 大连工业大学, 2018: 48-55. Wang L. Effect of acidic electrolyzed water pretreatment on quality of sturgeon during ice temperature storage[D]. Dalian: Dalian University of Technology, 2018: 48-55(in Chinese).
[4]	Wang J J, Lin T, Li J B, et al. Effect of acidic electrolyzed water ice on quality of shrimp in dark condition[J]. Food Control, 2014, 35(1): 207-212. doi: 10.1016/j.foodcont.2013.07.005
[5]	何丽, 侯温甫, 艾有伟. 鲜切草鱼鱼腩保鲜剂筛选与货架期[J]. 食品科学, 2016, 37(4): 260-265. doi: 10.7506/spkx1002-6630-201604047 He L, Hou W F, Ai Y W. Preservative screening for prolonged shelf life of fresh-cut grass fish belly during cold storage[J]. Food Science, 2016, 37(4): 260-265(in Chinese). doi: 10.7506/spkx1002-6630-201604047
[6]	Qian Y F, Xie J, Yang S P, et al. In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp[J]. Food Chemistry, 2014, 155: 126-131. doi: 10.1016/j.foodchem.2014.01.031
[7]	Nagarajarao R C. Recent advances in processing and packaging of fishery products: a review[J]. Aquatic Procedia, 2016, 7: 201-213. doi: 10.1016/j.aqpro.2016.07.028
[8]	张新林, 谢晶, 杨胜平, 等. 三文鱼气调保鲜技术的研究进展[J]. 食品工业科技, 2016, 37(4): 395-399. Zhang X L, Xie J, Yang S P, et al. Progress on modified atmosphere packaging technology of salmon[J]. Science and Technology of Food Industry, 2016, 37(4): 395-399(in Chinese).
[9]	杨震, 贡慧, 刘梦, 等. 气调包装对冷藏过程中秋刀鱼品质变化的影响[J]. 肉类研究, 2017, 31(2): 28-32. doi: 10.7506/rlyj1001-8123-201702006 Yang Z, Gong H, Liu M, et al. Effect of modified atmosphere packaging on the quality changes of pacific saury during cold storage[J]. Meat Research, 2017, 31(2): 28-32(in Chinese). doi: 10.7506/rlyj1001-8123-201702006
[10]	Olatunde O O, Benjakul S. Natural preservatives for extending the shelf‐life of seafood: a revisit[J]. Comprehensive Reviews in Food Science and Food Safety, 2018, 17(6): 1595-1612. doi: 10.1111/1541-4337.12390
[11]	申朝文. 基于电子鼻的鱼肉新鲜度评价方法的研究[D]. 广州: 广东工业大学, 2008: 33-35. Shen C W. The research of quality evaluation of fish freshness by electronic nose[D]. Guangzhou: Guangdong University of Technology, 2008: 33-35 (in Chinese).
[12]	卞瑞姣, 曹荣, 赵玲, 等. 电子鼻在秋刀鱼鲜度评定中的应用[J]. 现代食品科技, 2017, 33(1): 243-247, 260. Bian R J, Cao R, Zhao L, et al. Application of the electronic nose for assessing the freshness of Cololabis saira[J]. Modern Food Science & Technology, 2017, 33(1): 243-247, 260(in Chinese).
[13]	Vajdi M, Varidi M J, Varidi M, et al. Using electronic nose to recognize fish spoilage with an optimum classifier[J]. Journal of Food Measurement and Characterization, 2019, 13(2): 1205-1217. doi: 10.1007/s11694-019-00036-4
[14]	Berna A. Metal oxide sensors for electronic noses and their application to food analysis[J]. Sensors, 2010, 10(4): 3882-3910. doi: 10.3390/s100403882
[15]	孔丽娜. 电子鼻技术在草鱼鲜度及风味分析的应用研究[D]. 上海: 华东理工大学, 2015: 30-36. Kong L N. Application of electronic nose in freshness and flavor analysis of grass carp[D]. Shanghai: East China University of Science and Technology, 2015: 30-36 (in Chinese).
[16]	刘奇, 郝淑贤, 李来好, 等. 鲟鱼不同部位挥发性成分分析[J]. 食品科学, 2012, 33(16): 142-145. Liu Q, Hao S X, Li L H, et al. Volatile component analysis of different parts of sturgeon[J]. Food Science, 2012, 33(16): 142-145(in Chinese).
[17]	荣建华, 熊诗, 张亮子, 等. 基于电子鼻和SPME-GC-MS联用分析脆肉鲩鱼肉的挥发性风味成分[J]. 食品科学, 2015, 36(10): 124-128. doi: 10.7506/spkx1002-6630-201510025 Rong J H, Xiong S, Zhang L Z, et al. Analysis of volatile flavor components in crisp grass carp muscle by electronic nose and SPME-GC-MS[J]. Food Science, 2015, 36(10): 124-128(in Chinese). doi: 10.7506/spkx1002-6630-201510025
[18]	Mahugija J A M, Njale E. Effects of washing on the polycyclic aromatic hydrocarbons (PAHs) contents in smoked fish[J]. Food Control, 2018, 93: 139-143. doi: 10.1016/j.foodcont.2018.05.050
[19]	Rascón A J, Azzouz A, Ballesteros E. Trace level determination of polycyclic aromatic hydrocarbons in raw and processed meat and fish products from European markets by GC-MS[J]. Food Control, 2019, 101: 198-208. doi: 10.1016/j.foodcont.2019.02.037
[20]	白娟, 张瑶, 汪雪瑞, 等. 基于电子舌和电子鼻的鲜肉粉风味分析[J]. 食品与发酵工业, 2019, 45(3): 270-274. Bai J, Zhang Y, Wang X R, et al. Flavor analysis of fermented meat rice based on E-tongue and E-nose[J]. Food and Fermentation Industries, 2019, 45(3): 270-274(in Chinese).
[21]	Mabuchi R, Ishimaru A, Tanaka M, et al. Metabolic profiling of fish meat by GC-MS analysis, and correlations with taste attributes obtained using an electronic tongue[J]. Metabolites, 2019, 9(1): 1. doi: 10.3390/metabo9010001
[22]	方林, 施文正, 刁玉段, 等. 冻结方式对不同部位草鱼呈味物质的影响[J]. 食品科学, 2018, 39(12): 199-204. doi: 10.7506/spkx1002-6630-201812031 Fang L, Shi W Z, Diao Y D, et al. Effect of freezing methods on the taste components in different parts of grass carp meat[J]. Food Science, 2018, 39(12): 199-204(in Chinese). doi: 10.7506/spkx1002-6630-201812031
[23]	Triqui R, Bouchriti N. Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles[J]. Journal of Agricultural and Food Chemistry, 2003, 51(26): 7540-7546. doi: 10.1021/jf0348166
[24]	Grigorakis K, Taylor K D A, Alexis M N. Organoleptic and volatile aroma compounds comparison of wild and cultured gilthead sea bream (Sparus aurata): sensory differences and possible chemical basis[J]. Aquaculture, 2003, 225(1-4): 109-119. doi: 10.1016/S0044-8486(03)00283-7
[25]	Leduc F, Tournayre P, Kondjoyan N, et al. Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)[J]. Food Chemistry, 2012, 131(4): 1304-1311. doi: 10.1016/j.foodchem.2011.09.123
[26]	鞠健, 汪超, 李冬生, 等. 茶多酚和迷迭香结合Nisin对冷藏鲈鱼品质的影响[J]. 食品科学技术学报, 2017, 35(1): 70-75. doi: 10.3969/j.issn.2095-6002.2017.01.011 Ju J, Wang C, Li D S, et al. Effects of tea polyphenol and rosemary extract combined with Nisin on storage quality of weever (Lateolabrax japonicus)[J]. Journal of Food Science and Technology, 2017, 35(1): 70-75(in Chinese). doi: 10.3969/j.issn.2095-6002.2017.01.011
[27]	Feng L F, Jiang T J, Wang Y B, et al. Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus)[J]. Food Chemistry, 2012, 135(4): 2915-2921. doi: 10.1016/j.foodchem.2012.07.078
[28]	Qiu X J, Chen S J, Liu G M, et al. Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 ℃ by chitosan coating incorporated with citric acid or licorice extract[J]. Food Chemistry, 2014, 162: 156-160. doi: 10.1016/j.foodchem.2014.04.037
[29]	向思颖. 基于氧化电解水作用的肉类制品保鲜技术及其对品质影响研究[D]. 武汉: 武汉轻工大学, 2017: 8-19. Xiang S Y. Based on the electrolysis of water oxidation of meat preservation technology and its impact on the quality of research[D]. Wuhan: Wuhan Polytechnic University, 2017: 8-19 (in Chinese).
[30]	李贝贝. 冷鲜鲟鱼肉保鲜关键技术研究[D]. 武汉: 武汉轻工大学, 2018: 31-38. Li B B. Study on the key techniques of fresh sturgeon me at preservation[D]. Wuhan: Wuhan Polytechnic University, 2018: 31-38 (in Chinese).
[31]	Kobayashi Y, Habara M, Ikezazki H, et al. Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores[J]. Sensors, 2010, 10(4): 3411-3443. doi: 10.3390/s100403411
[32]	吴燕燕, 王悦齐, 李来好, 等. 基于电子鼻与HS-SPME-GC-MS技术分析不同处理方式腌干带鱼挥发性风味成分[J]. 水产学报, 2016, 40(12): 1931-1940. Wu Y Y, Wang Y Q, Li L H, et al. Analysis of volatile components in various cured hairtail by electronic nose and HS-SPME-GC-MS[J]. Journal of Fisheries of China, 2016, 40(12): 1931-1940(in Chinese).
[33]	秦乾安, 欧远, 周小敏, 等. 鳀鱼酶解过程中呈味物质变化趋势的研究[J]. 食品工业科技, 2010(4). Qin Q A, Ou Y, Zhou X M, et al. Study on the tendency of taste substances in the enzymatic hydrolysis of crucian carp[J]. Science and Technology of Food Industry, 2010(4)(in Chinese).
[34]	Deleeuw D C, Lipowitz J, Rabe J A. Preparation of substantially polycrystalline silicon carbide fibers from methylpolydisilylazanes: US, 5268336[P]. 1993-12-07.
[35]	Gianelli M P, Flores M, Toldra F. Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham[J]. Journal of the Science of Food and Agriculture, 2002, 82(14): 1703-1709. doi: 10.1002/jsfa.1249
[36]	刘冬敏. 草鱼脂质降解规律及其影响因素研究[D]. 长沙: 长沙理工大学, 2013: 12-15. Liu D M. The degradation regularity and its influencing factors of grass carp lipid[D]. Changsha: Changsha University of Science & Technology, 2013: 12-15 (in Chinese).
[37]	张涵, 徐高原, 冯爱国, 等. 聚赖氨酸复合涂膜协同气调包装对金鲳鱼保鲜作用研究[J]. 食品科技, 2018, 43(11): 166-171. Zhang H, Xu G Y, Feng A G, et al. Combined preservation effects of polylysine composite coating with modified atmospheric packaging on Trachinotus ovatus[J]. Food Science and Technology, 2018, 43(11): 166-171(in Chinese).
[38]	Turchini G M, Giani I, Caprino F, et al. Discrimination of origin of farmed trout by means of biometrical parameters, fillet composition and flavor volatile compounds[J]. Italian Journal of Animal Science, 2004, 3(2): 123-140. doi: 10.4081/ijas.2004.123
[39]	吴懿, 赵进, 管峰, 等. 冷藏期间真空包装鲻鱼肉中特征性挥发物研究[J]. 食品工业科技, 2017, 38(13): 263-270. Wu Y, Zhao J, Guan F, et al. Study on the characteristic volatile compounds generated during cold storage under vacuum-packed of mullet[J]. Science and Technology of Food Industry, 2017, 38(13): 263-270(in Chinese).

Cited By

Cited by

Periodical cited type(6)

1.	武燕霓，安玥琦，熊善柏. 鱼汤风味的形成与调控研究进展. 食品科学. 2023(15): 251-260 .
2.	孙斌，崔岩，盛万里，张军芳，唐琳，王恩泽，王英，李强，李香子. 顶空固相微萃取-气相色谱-质谱联用分析延边牛不同肌肉组织的挥发性风味物质. 肉类研究. 2022(04): 35-40 .
3.	黄莉，石林凡，任中阳，翁武银，刘智禹. 电解水预处理对冷藏大黄鱼品质变化的影响. 水产学报. 2022(07): 1210-1219 . 本站查看
4.	胡凯，陈康，冯琳，姜维丹，刘杨，周小秋. 磷对生长期草鱼肌肉理化参数、游离氨基酸、呈味核苷酸和游离脂肪酸组成的影响. 水产学报. 2022(10): 1957-1968 . 本站查看
5.	贾哲，陈晓婷，潘南，蔡水淋，张怡，刘智禹. 双斑东方鲀在冷藏保鲜过程中挥发性风味物质的变化. 食品科学. 2021(20): 188-196 .
6.	应金琴，袁恩，张金莲，张普照. 乌梢蛇酒炙矫臭原理研究. 中药材. 2021(08): 1856-1863 .

Other cited types(7)

Get Citation

PDF in Chinese

XML

Article views (1036) PDF downloads (31) Cited by(13)

Effects of preservation treatment on the characteristic flavor composition of chilled sturgeon meat

Abstract

References

Cited by

Periodical cited type(6)

Other cited types(7)

Catalog

Related

Effects of preservation treatment on the characteristic flavor composition of chilled sturgeon meat

Abstract

References

Cited by

Periodical cited type(6)

Other cited types(7)

Catalog

Related

Export File

Citation

Format

Content