Chen Jiahui, Shi Cuiping, Xu Jiamin, Wang Xichang, Zhong Jian
Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Food Chem X. 2023 Jun 12;18:100748. doi: 10.1016/j.fochx.2023.100748. eCollection 2023 Jun 30.
This work studied the physicochemical properties and odor profiles of tilapia muscles after exposure to four types of thermal processing methods: microwaving, roasting, boiling, or steaming. The effect of thermal processing on textural properties followed a pH-water state-water content-tissue microstructure-mass loss-textural properties route, expressed in the following manner: microwaving > roasting > steaming ≈ boiling. After processing, muscle pH increased from 6.59 ± 0.10 to 6.73 ± 0.04-7.01 ± 0.06, and hardness changed from 1468.49 ± 180.77 g to 452.76 ± 46.94-10723.66 ± 2898.46 g. Gas chromatography-based E-nose analysis confirmed that these methods had significant odor fingerprint effects on the tilapia muscles. Finally, the combined analysis of headspace solid-phase microextraction-gas chromatography-mass spectrometry, statistical MetaboAnalyst, and odor activity value showed that the microwaved, roasted, steamed, and boiled tilapia muscles had, respectively, three (hexanal, nonanal, and decanal), four (2-methyl-butanal, 3-methyl-butanal, decanal, and trimethylamine), one (2-methyl-butanal), and one (decanal) relatively important volatile compounds.
本研究考察了罗非鱼肌肉在经过四种热处理方法（微波处理、烘烤、水煮或清蒸）后的理化性质和气味特征。热处理对质地特性的影响遵循pH-水状态-含水量-组织微观结构-质量损失-质地特性这一路径，具体表现为：微波处理＞烘烤＞清蒸≈水煮。处理后，肌肉pH从6.59±0.10升高至6.73±0.04 - 7.01±0.06，硬度从1468.49±180.77 g变为452.76±46.94 - 10723.66±2898.46 g。基于气相色谱的电子鼻分析证实，这些方法对罗非鱼肌肉具有显著的气味指纹效应。最后，顶空固相微萃取-气相色谱-质谱联用、统计代谢组分析软件MetaboAnalyst以及气味活性值的综合分析表明，微波处理、烘烤、清蒸和水煮的罗非鱼肌肉分别含有三种（己醛、壬醛和癸醛）、四种（2-甲基丁醛、3-甲基丁醛、癸醛和三甲胺）、一种（2-甲基丁醛）和一种（癸醛）相对重要的挥发性化合物。
