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解析腌制时间对腌制草鱼鱼肉感官品质、理化性质及风味特征的影响。

Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat.

作者信息

Zhang Lu, Yu Yaqin, Wen Qinhui, Nie Shi, Hu Yang, Tan Chunming, Tu Zongcai

机构信息

School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

出版信息

Food Chem X. 2024 Dec 9;25:102081. doi: 10.1016/j.fochx.2024.102081. eCollection 2025 Jan.

DOI:10.1016/j.fochx.2024.102081
PMID:39758077
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11698974/
Abstract

This study aimed to explore the effects of different brining times on the sensory, physicochemical properties, and volatile organic compounds (VOCs) of marinated grass carp (MGC). The results showed that different brining time changed the sensory quality, color and texture. The moisture content increased significantly with the extension of brining time, while the salt content, protein content, thiobarbituric acid reactive substances (TBARS), and total volatile basic‑nitrogen (TVB-N) decreased ( 0.05). Free amino acids indicated that sweet amino acids significantly decreased, but bitter and umami amino acids increased. -nose and E-tongue could clearly distinguish different MGC samples, and gas chromatography ion mobility spectrometry (GC-IMS) identified a total of 72 VOCs. Among them, 11 key VOCs were screened based on the variable importance of predicted component value (VIP) and relative odor activity value (ROAV), and they showed a high correlation with MGC quality. This study provides a theoretical foundation for enhancing the quality and improving the flavor of MGC.

摘要

本研究旨在探讨不同腌制时间对卤制草鱼（MGC）的感官、理化性质及挥发性有机化合物（VOCs）的影响。结果表明，不同腌制时间改变了其感官品质、颜色和质地。随着腌制时间的延长，水分含量显著增加，而盐分含量、蛋白质含量、硫代巴比妥酸反应物（TBARS）和总挥发性盐基氮（TVB-N）降低（P<0.05）。游离氨基酸表明甜味氨基酸显著减少，但苦味和鲜味氨基酸增加。电子鼻和电子舌能够清晰区分不同的MGC样品，气相色谱-离子迁移谱（GC-IMS）共鉴定出72种VOCs。其中，基于预测成分值的变量重要性（VIP）和相对气味活性值（ROAV）筛选出11种关键VOCs，它们与MGC品质具有高度相关性。本研究为提升MGC品质和改善风味提供了理论依据。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/23c5bea4b08e/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/e5888fa56b33/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/6f05fbdfa06f/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/751ae9eabc18/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/52a933fff8fc/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/89dd2a30b753/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/3d457083e72a/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/23c5bea4b08e/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/e5888fa56b33/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/6f05fbdfa06f/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/751ae9eabc18/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/52a933fff8fc/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/89dd2a30b753/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/3d457083e72a/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eceb/11698974/23c5bea4b08e/gr6.jpg

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