摘要
为探究光照和温度对半干金鲳鱼风味及其相关理化指标的影响,并确定适宜的干燥方法,本研究采用日晒、60℃热风干燥、20℃热泵干燥、日光+20℃热泵干燥和日光+变温热泵干燥5种方式干制半干金鲳鱼,测定样品总挥发性盐基氮(TVB-N)和丙二醛含量,利用顶空固相微萃取-气质联用技术(HS-SPME-GC-MS)定性挥发性成分,同时基于气味活性值(OAV)筛选特征风味化合物,并采用聚类热图对样品风味进行归类,最后根据主成分分析(PCA)综合得分确定最佳干燥方式。结果表明,日晒和热风组具有较高的TVB-N和丙二醛含量,气味丰富但含有刺鼻的不良气味;相比日晒和热风组,3组热泵干燥的TVB-N和丙二醛含量分别下降13%以上和55%以上,风味相对较弱,其中对风味有重要贡献的醇、醛和酮类化合物总相对含量为日光+变温热泵>日光+20℃热泵>20℃热泵。聚类热图显示,相比热风干燥,3组热泵干燥半干金鲳鱼的风味更接近日晒组。PCA综合得分以日光+变温热泵干燥组最高。综上所述,低温有利于保持半干金鲳鱼品质,减少不良气味的产生,增加光照和适当的高温则能促进风味物质的形成;5种干燥方式中,半干金鲳鱼风味及其相关理化指标综合最佳的是日光+变温热泵干燥组。
The aim of this study was to evaluate the effects of sunlight exposure and drying temperature on the flavor profile and related physicochemical properties of semi-dried Trachinotus ovatus,with a view to providing insights into optimal drying technique.Five drying treatments were applied:sunlight drying,hot-air drying at 60℃,heat pump drying at 20℃,combined sunlight/heat pump drying at 20℃,and sunlight/heat pump drying with variable-temperature.The sample analysis included content assessment of total volatile basic nitrogen(TVB-N)and malondialdehyde(MDA),identification of volatile compounds through headspace solid-phase microextraction GC-MS,screening of characteristic flavor compounds based on OAV value,and categorization of flavor profile via clustering heatmap.Finaly,the optimal drying technique was identified by principal component analysis(PCA).Results showed that the sunlight drying and hot-air drying groups exhibited elevated levels of TVB-N and MDA,characterised by a rich bouquet but also containing pungent and undesirable odours.In contrast,compared with the sunlight drying and hot-air drying groups,the three groups treated with heat pump drying showed more than 13%and 55%decrease on TVB-N and MDA respectively,and relatively weak flavors.Meanwhile,the total relative contents for key flavor contributors of alcohols,aldehydes and ketones were as follows:Sunlight/heat pump drying with variable-temperature>combined sunlight/heat pump drying at 20℃>heat pump drying at 20℃.Furthermore,the cluster heatmap demonstrated that,in comparison with hot air drying,the flavor of semi-dried Trachinotus ovatus dried by the three groups of heat pumps was more analogous to that of sun-drying.The highest PCA score was obtained in the group of sunlight/heat pump drying with variable-temperature.In summary,this finding suggests that low temperatures are conducive to preserving the quality of semi-dried Trachinotus ovatus,and reducing the production of unpleasant odors.Besides,the appropriate levels of heat and light can promote the formation of flavor substances.Among the five sample groups,the semi-dried Trachinotus ovatus with the best comprehensive flavor and related physicochemical properties was the group of sunlight/heat pump drying with variable-temperature.
作者
梁钻好
陈海强
梁凤雪
余铭
LIANG Zuanhao;CHEN Haiqiang;LIANG Fengxue;YU Ming(Yangjiang Polytechnic,Yangjiang 529566,China;School of Food Science and Engineering,Guangdong Ocean University,Yangjiang 529566,China;Engineering Technology Research Center of Low Temperature Food Pocessing of Guangdong Provice,Yangjiang 529500,China)
出处
《食品工业科技》
北大核心
2026年第4期78-88,共11页
Science and Technology of Food Industry
基金
广东省教育厅普通高校重点领域专项(2021ZDZX4081)
广东省教育厅普通高校重点科研平台(2021GCZX017)
广东省“百千万工程”项目(KTP20240469)。
关键词
半干金鲳鱼
日光低温热泵干燥
挥发性成分
主成分分析
聚类分析
semi-dried Trachinotus ovatus
combined sunlight/heat pump drying
volatile components
principal component analysis
clustering analysis
