摘要
为比较分析茶多酚及茶多酚的主要成分表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)对风干金鲳鱼加工过程中品质相关的理化性质的改善作用,在腌制液(8%的食盐溶液)中分别添加0.05%茶多酚、0.05%EGCG和0.02%EGCG,对腌制和风干过程中鱼肉的盐含量、持水率、水分迁移、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值和挥发性盐基氮(total volatile basic nitrogen,TVB-N)值进行检测,并通过气相色谱-离子迁移谱分析风干金鲳鱼加工过程中挥发性风味物质的变化规律。结果显示,添加茶多酚和EGCG均可有效抑制鱼背肉和鱼腹肉腌制和风干过程中TVB-N值和TBARS值升高(P<0.05),通过减少不易流动水的损失提升鱼肉的持水性,其中0.05%茶多酚改善效果最佳,其次是0.05%EGCG,最后是0.02%EGCG。风干金鲳鱼加工过程中共鉴定出63种挥发性成分,其中醛类、酮类及酯类物质随着腌制风干工艺的进行呈上升趋势,形成风干金鲳鱼独特的风味。添加茶多酚和EGCG有利于风干金鲳鱼挥发性物质中醛类和酮类的形成,同时降低具有刺激性气味物质(三乙胺、丁酸、邻苯酚和异丙醇)的含量,0.05%茶多酚改善风味的效果最好,0.05%EGCG次之,最后是0.02%EGCG。研究表明,天然茶多酚对风干金鲳鱼加工过程中品质的改善效果优于单一成分EGCG。
In order to comparatively analyze the effects of tea polyphenols and epigallocatechin gallate(EGCG),the major component of tea polyphenols,on the quality-related physicochemical properties during the processing of air-dried golden pomfret,0.05%tea polyphenols,0.05%EGCG and 0.02%EGCG were added to the marinade solution(8%salt),separately.The salt content,water-holding capacity(WHC),water migration,thiobarbituric acid reactive substances(TBARS)value and total volatile basic nitrogen(TVB-N)content of fish meat during curing and air drying were detected,and the change of volatile flavor substances during air-dried golden pomfret processing was analyzed by gas chromatography-ion mobility spectrometry(GC-IMS).The results showed that the addition of tea polyphenols and EGCG could effectively inhibit the increase in TVB-N and TBARS values of fish back and abdominal muscles during the curing and air-drying process(P<0.05),and reduce the loss of immobile water,which in turn could enhance the WHC of fish meat.Among them,the effect of 0.05%tea polyphenols was the most pronounced,followed by 0.05%EGCG,and 0.02%EGCG was least effective.A total of 63 volatile components were identified during the processing of air-dried golden pomfret,among which aldehydes,ketones and esters increased during the curing and air-drying process,contributing to the unique flavor of air-dried golden pomfret.The addition of tea polyphenols and EGCG was conducive to the formation of volatile aldehydes and ketones in air-dried pomfret and reduced the content of offensive odor substances(triethylamine,butyric acid,o-phenol and isopropyl alcohol).It was found that 0.05%tea polyphenols was the most effective in improving the flavor of air-dried pomfret,followed by 0.05%EGCG,and 0.02%EGCG was least effective.This study showed that natural tea polyphenols was more effective in improving the quality of air-dried pomfret during processing than EGCG alone.
作者
王睿
王琦
周敏
余斌
张雪莎
刘峥
WANG Rui;WANG Qi;ZHOU Min;YU Bin;ZHANG Xuesha;LIU Zheng(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第2期54-63,共10页
Food Science
基金
“十三五”国家重点研发计划重点专项(2016YFD0401202)。
关键词
茶多酚
表没食子儿茶素没食子酸酯
风干金鲳鱼
理化性质
挥发性成分
tea polyphenols
epigallocatechin gallate
air-dried golden pomfret
physicochemical properties
volatile components
