糖基化对虹鳟鱼鱼松品质和挥发性风味特征的影响

doi:10.13304/j.nykjdb.2023.0731

摘要/Abstract

摘要：

为促进虹鳟鱼高值化产品开发，对添加不同糖的虹鳟鱼鱼松品质（理化特性、色泽和感官等）进行研究，同时采用气相色谱-质谱联用仪（gas chromatography-mass spectrometer，GC-MS）对鱼松进行脂肪酸和挥发性成分分析。结果表明，糖的添加对虹鳟鱼鱼松品质具有重要影响，可促进美拉德反应进程，改善鱼松产品的口感、色泽等感官品质，其中阿拉伯糖作为戊糖，美拉德反应进程更快，颜色变化更明显，而添加低聚果糖的鱼松甜味更好。在脂肪酸方面，低聚果糖鱼松的饱和脂肪酸、二十碳五烯酸（eicosapntemacnioc acid，EPA）和二十碳六烯酸（docosahexaenoic acid，DHA）含量最高，而阿拉伯糖鱼松的多不饱和脂肪酸含量最高。综上，添加糖后的鱼松样品由于美拉德反应，产生了阈值较低、对风味影响更大的醛类、酮类、醇类等物质。以上研究结果为改善虹鳟鱼鱼松的品质和提高产品附加值提供了参考。

关键词: 虹鳟鱼鱼松, 糖基化, 品质, 挥发性成分, 脂肪酸

Abstract:

To promote the development of high-value products for rainbow trout （Oncorhynchus mykiss）， the quality （physicochemical properties， color， and sensory properties） of rainbow trout floss with different sugars added were investigated. At the same time， the volatile components and fatty acids of the floss were analyzed by gas chromatography-mass spectrometer （GC-MS）. The results showed that the addition of sugar had an important impact on the quality of rainbow trout floss， which could promote the process of Maillard reaction and improve the sensory quality of fish floss such as taste and color. As pentose， the fish floss with arabinose had a faster process of Maillard reaction and more obvious color change， while the fish floss with fructooligosaccharides had a better sweet taste. In terms of fatty acid， the contents of saturated fat acid， eicosapntemacnioc acid （EPA） and docosahexaenoic acid （DHA） of the fish floss with oligofructose were the highest， and the content of polyunsaturated fatty acid of the fish floss with arabinose was the highest. In conclustion， due to Maillard reaction， the fish floss added with sugar produced aldehydes， ketones， alcohols and other substances with lower threshold， which could impact the flavor. Above results provided reference for improving the quality of rainbow trout floss and increasing product added value.

Key words: rainbow trout （Oncorhynchus mykiss） floss, glycosylation, quality, volatile components, fatty acid

中图分类号:

S986.1

纪蕾, 刘天红, 王颖, 李晓, 李红艳, 姜晓东, 孙元芹, 张帅中. 糖基化对虹鳟鱼鱼松品质和挥发性风味特征的影响[J]. 中国农业科技导报, 2024, 26(9): 159-172.

Lei JI, Tianhong LIU, Ying WANG, Xiao LI, Hongyan LI, Xiaodong JIANG, Yuanqin SUN, Shuaizhong ZHANG. Effect of Glycosylation on Quality and Volatile Flavor Characteristics of rainbow trout （Oncorhynchus mykiss） Floss[J]. Journal of Agricultural Science and Technology, 2024, 26(9): 159-172.

图/表 6

参考文献 35

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样品Sample	水分Water	蛋白质Protein	脂肪Fat	灰分Ash
无糖鱼松Fish floss without sugar	2.25±0.64 d	72.85±0.79 a	16.59±0.01 a	7.58±0.03 a
蔗糖鱼松Fish floss with sucrose	3.63±0.16 c	65.81±1.19 b	13.97±0.04 b	6.81±0.12 b
低聚果糖鱼松Fish floss with fructooligosaccharide	6.64±0.03 b	65.25±0.25 b	11.82±0.32 c	6.29±0.05 c
阿拉伯糖鱼松Fish floss with arabinose	7.95±0.19 a	64.53±0.98 b	12.18±1.00 c	6.57±0.04 b

样品Sample	水分Water	蛋白质Protein	脂肪Fat	灰分Ash
无糖鱼松Fish floss without sugar	2.25±0.64 d	72.85±0.79 a	16.59±0.01 a	7.58±0.03 a
蔗糖鱼松Fish floss with sucrose	3.63±0.16 c	65.81±1.19 b	13.97±0.04 b	6.81±0.12 b
低聚果糖鱼松Fish floss with fructooligosaccharide	6.64±0.03 b	65.25±0.25 b	11.82±0.32 c	6.29±0.05 c
阿拉伯糖鱼松Fish floss with arabinose	7.95±0.19 a	64.53±0.98 b	12.18±1.00 c	6.57±0.04 b

样品Sample	亮度值L^*	红绿值a^*	黄蓝值b^*	褐变指数BI
无糖鱼松Fish floss without sugar	67.70±1.01 a	3.69±0.54 b	27.42±1.82 a	54.09±5.73 b
蔗糖鱼松Fish floss with sucrose	62.96±1.92 b	8.08±1.39 a	31.66±3.02 a	76.31±9.04 ab
低聚果糖鱼松Fish floss with fructooligosaccharide	58.48±3.48 b	4.87±0.76 b	27.36±1.02 a	66.76±5.51 b
阿拉伯糖鱼松Fish floss with arabinose	57.91±3.19 b	7.29±0.10 a	30.92±1.76 a	82.11±7.67 a

样品Sample	亮度值L^*	红绿值a^*	黄蓝值b^*	褐变指数BI
无糖鱼松Fish floss without sugar	67.70±1.01 a	3.69±0.54 b	27.42±1.82 a	54.09±5.73 b
蔗糖鱼松Fish floss with sucrose	62.96±1.92 b	8.08±1.39 a	31.66±3.02 a	76.31±9.04 ab
低聚果糖鱼松Fish floss with fructooligosaccharide	58.48±3.48 b	4.87±0.76 b	27.36±1.02 a	66.76±5.51 b
阿拉伯糖鱼松Fish floss with arabinose	57.91±3.19 b	7.29±0.10 a	30.92±1.76 a	82.11±7.67 a

脂肪酸 Fatty acid	无糖鱼松 Fish floss without sugar	蔗糖鱼松 Fish floss with sucrose	低聚果糖鱼松 Fish floss with fructooligosaccharide	阿拉伯糖鱼松 Fish floss with arabinose
C14∶0	1.54±0.27 a	1.46±0.31 a	1.31±0.16 b	1.30±0.19 b
C15∶0	0.23±0.01 a	0.23±0.02 a	0.23±0.03 a	0.22±0.01 a
C16∶0	20.99±0.26 a	19.23±0.37 b	20.88±0.51 a	20.90±0.28 a
C17∶0	0.39±0.05 a	0.35±0.07 b	0.39±0.03 a	0.38±0.07 ab
C18∶0	6.30±0.57 b	6.21±0.38 b	6.70±0.89 a	6.70±0.72 a
C20∶0	0.22±0.03 a	0.20±0.01 a	0.21±0.03 a	0.21±0.02 a
∑SFA	29.67±0.55 a	27.68±0.67 b	29.72±0.17 a	29.71±0.38 a
C16∶1	3.68±0.47 a	3.37±0.72 b	3.64±0.19 a	3.64±0.59 a
C18∶1N9C	26.42±1.38 a	24.19±1.47 b	26.20±1.75 a	26.41±1.49 a
C20∶1	1.14±0.03 a	1.05±0.11 a	1.12±0.19 a	1.14±0.15 a
C22∶1N9	0.27±0.04 a	0.25±0.01 a	0.27±0.04 a	0.27±0.07 a
C24∶1	0.08±0.01 a	0.08±0.01 a	—	—
∑MUFA	31.59±2.46 a	28.94±1.46 b	31.23±3.46 a	31.46±2.27 a
C18∶2N6C	23.06±1.35 a	21.39±1.23 b	23.01±1.62 a	23.20±2.54 a
C18∶3N3	3.10±0.26 a	2.87±0.36 b	2.92±0.18 ab	2.94±0.27 ab
C20∶2	1.67±0.17 ab	1.56±0.35 b	1.65±0.26 ab	1.85±0.19 a
C20∶3	1.63±0.33 a	1.53±0.21 a	1.55±0.19 a	1.54±0.28 a
C20∶4N6	2.22±0.21 a	2.10±0.32 a	2.26±0.37 a	2.23±0.22 a
C20∶5	0.41±0.02 a	0.39±0.04 a	0.42±0.07 a	0.41±0.05 a
C22∶2	0.14±0.01 a	0.13±0.03 a	0.14±0.01 a	0.14±0.02 a
C22∶4	0.28±0.03 a	0.30±0.05 a	0.29±0.01 a	0.29±0.03 a
C22∶5	0.22±0.02 a	0.20±0.01 a	0.22±0.03 a	0.22±0.02 a
C22∶6NS	4.72±0.46 a	4.49±0.62 b	4.84±0.69 a	4.76±0.27 a
∑PUFA	37.45±2.35 a	34.96±3.57 b	37.30±5.67 a	37.58±1.57 a
EPA+DHA	5.13±0.37 a	4.88±0.27 b	5.26±0.46 a	5.17±0.22 a
∑PUFA/∑SFA	1.262 2±0.26 cd	1.263 0±0.42 bc	1.255 0±0.11 d	1.264 9±0.38 a