College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China.
Food Chem. 2022 Apr 16;374:131689. doi: 10.1016/j.foodchem.2021.131689. Epub 2021 Nov 28.
Sensory analysis and instrumental techniques were used to investigate the effect of thermal processing on sturgeon meat flavor. A lexicon consisted of 26 descriptors was established for the sensory evaluation of raw and steamed sturgeon meat (4, 8, 12, 16, 20 min at 100 °C). Ten odor attributes generated by Check-all-that-apply and Free Choice Profiling methods were selected as characteristic descriptors, which were "fishy, meaty, oily/fatty, salty, umami, ammonia/rancid, grass, fresh, earthy, and visceral". Aroma compounds were extracted by headspace-solid phase micro extraction (HS-SPME). A total of 63 and 62 volatiles were identified by gas chromatography equipped with mass spectrometry and olfactometry (GC-MS-O) and GC-ion mobility spectrometry (GC-IMS). Phospholipids accounted for 67.05% in 173 differential metabolites identified via untargeted metabolomics. 47 kinds of phosphatidylethanolamines were significantly correlated with the formation of aldehydes. This study provides a theoretical basis for regulating the flavor formation of thermal-processed aquatic products.
采用感官分析和仪器技术研究了热加工对鲟鱼肉风味的影响。为了对生鲟鱼肉和蒸鲟鱼肉（100°C 下 4、8、12、16、20 分钟）进行感官评价，建立了一个由 26 个描述词组成的词汇表。采用“全选”和“自由选择”方法选择了 10 种气味属性作为特征描述词，分别是“鱼腥味、肉味、油腻/脂肪味、咸味、鲜味、氨/酸败味、草味、新鲜感、泥土味和腥味”。通过顶空固相微萃取（HS-SPME）提取香气化合物。通过气相色谱-质谱联用仪（GC-MS-O）和气相色谱-离子迁移谱（GC-IMS）共鉴定出 63 种和 62 种挥发性化合物。通过非靶向代谢组学鉴定出 173 种差异代谢物，其中磷脂占 67.05%。47 种磷脂乙醇胺与醛类的形成显著相关。本研究为调控热加工水产品风味形成提供了理论依据。
