College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.
Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.
J Food Sci. 2022 Feb;87(2):636-650. doi: 10.1111/1750-3841.16023. Epub 2022 Jan 17.
Fishy odor in fish products severely influences both eating quality and commercial acceptability, and natural plant extracts, particularly spices, have recently become popular for the removal of fishy odor. This study aimed to explore the potential of rosemary extract for the deodorization of silver carp (Hypophthalmichthys molitrix), as well as to identify the deodorizing components in rosemary extract. Results showed that all of the spice extracts used in this study (ginger, garlic, angelica dahurica, fennel, rosemary, nutmeg, white cardamom, cinnamon, star anise, and bay leaf) significantly reduced the fishy odor value of silver carp, among which rosemary extract was most effective, decreasing the fishy odor value by about 58%. Gas chromatography-mass spectrometry analysis and sensory evaluation showed that the fishy odor value and concentrations of the fishy odor-active compounds were significantly reduced by the application of rosemary extract. However, the lower the total phenolic content of rosemary extract, the poorer the deodorizing effects against silver carp, suggesting that the deodorizing effect was primarily driven by polyphenols. Fourteen phenolic compounds were measured in rosemary extract, and three individual phenolic compounds (rosmarinic acid [RA], carnosic acid [CA], and carnosol [CS]) were chosen for deodorizing experiment. Sensory detection results and changes of contents of volatile showed that these three phenolic compounds are effective at removing the fishy odor. These results suggest that polyphenols are the main deodorizing components, and RA, CA, and CS are the main deodorizing active compounds in rosemary extract. PRACTICAL APPLICATION: The results of this study may provide a new way to determine the deodorizing components of spice extracts. Moreover, it can provide guidance for further research in investigating the deodorizing mechanism of sipce extracts.
鱼产品中的腥味会严重影响其食用品质和商业接受度，而天然植物提取物，特别是香料，最近已成为去除腥味的热门选择。本研究旨在探索迷迭香提取物对去除白鲢（Hypophthalmichthys molitrix）腥味的潜力，并鉴定迷迭香提取物中的脱腥成分。结果表明，本研究中使用的所有香料提取物（生姜、大蒜、白芷、茴香、迷迭香、肉豆蔻、白豆蔻、肉桂、八角和月桂叶）均能显著降低白鲢的腥味值，其中迷迭香提取物的效果最为显著，可降低约 58%的腥味值。气相色谱-质谱分析和感官评价表明，应用迷迭香提取物可显著降低腥味值和腥味活性化合物的浓度。然而，迷迭香提取物的总酚含量越低，对去除白鲢的腥味效果越差，表明脱腥效果主要由多酚驱动。在迷迭香提取物中测定了 14 种酚类化合物，选择了 3 种单体酚类化合物（迷迭香酸[RA]、熊果酸[CA]和迷迭香醇[CS]）进行脱腥实验。感官检测结果和挥发性物质含量的变化表明，这 3 种酚类化合物能有效去除腥味。这些结果表明，多酚是主要的脱腥成分，RA、CA 和 CS 是迷迭香提取物中的主要脱腥活性化合物。实际应用：本研究结果可为确定香料提取物的脱腥成分提供一种新方法。此外，它还可以为进一步研究香料提取物的脱腥机制提供指导。
