Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
Food Chem. 2024 Dec 1;460(Pt 2):140636. doi: 10.1016/j.foodchem.2024.140636. Epub 2024 Jul 28.
Tilapia is suitable for industrial roasting production because of its good flavor and processing adaptability. In this study, the key physicochemical properties and volatile compounds for sensory formation of roasted tilapia were identified after roasting condition optimization. The highest sensory score was obtained at 215 °C, 45 min, and 4% oil. During roasting, the a*, b*, hardness, chewiness, and oxidation of proteins and lipids significantly increased, the moisture content decreased, and the myofibrillar protein aggregation was observed by scanning electron microscope. After identification and quantification by headspace-gas chromatography-ion mobility spectrometry, 10 compounds with odor active value ≥1 were selected as characteristic flavor compounds. The correlation network indicated that the sensory formation mainly resulted from Maillard reaction, myofibrillar protein aggregation, and improvement of pleasant volatile flavor compounds induced by oxidation of proteins and lipids and water loss. This study provides an important theoretical basis and technical support for roasted tilapia production.
罗非鱼因其良好的风味和加工适应性，适合工业烤制生产。本研究通过优化烤制条件，确定了烤制罗非鱼的关键理化性质和挥发性化合物，以形成感官特性。在 215°C、45 分钟和 4%油的条件下，感官评分最高。烤制过程中，a*、b*、硬度、咀嚼性和蛋白质及脂质的氧化显著增加，水分含量降低，扫描电子显微镜观察到肌原纤维蛋白聚集。通过顶空-气相色谱-离子迁移谱鉴定和定量分析，选择了 10 种具有气味活度值≥1 的化合物作为特征风味化合物。相关网络表明，感官形成主要归因于美拉德反应、肌原纤维蛋白聚集以及蛋白质和脂质氧化和水分流失引起的令人愉快的挥发性风味化合物的改善。本研究为烤制罗非鱼生产提供了重要的理论基础和技术支持。
