蒸制过程中鲣鱼背肉的品质及风味变化

戴振庭; 周惠敏; 殷泽生; 周瑜; 陈舜胜

doi:10.13386/j.issn1002-0306.2022030259

蒸制过程中鲣鱼背肉的品质及风味变化

doi: 10.13386/j.issn1002-0306.2022030259

戴振庭^1,,
周惠敏¹,
殷泽生¹,
周瑜¹,
陈舜胜^{1, 2, ,}

1.
上海海洋大学食品学院，上海 201306
2.
上海水产品加工及贮藏工程技术研究中心，上海 201306

详细信息

作者简介:
戴振庭（1998−），女，硕士研究生，研究方向：水产品加工与贮藏，E-mail：1716534284@qq.com

通讯作者:
陈舜胜（1956−），男，硕士，教授，研究方向：水产品加工与贮藏，E-mail：sschen@shou.edu.cn

中图分类号: S98
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出版历程
- 收稿日期: 2022-03-22
- 网络出版日期: 2022-10-21
- 刊出日期: 2022-11-23

Quality and Flavor Changes of Bonito Back Meat during Steaming

1.
College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
2.
Shanghai Engineering Research Center of Aquatic-product Processing & Preservation, Shanghai 201306, China

摘要

摘要: 以鲣鱼的背部肌肉为原料，通过测定其质量损失率、pH、质构特性、肌原纤维蛋白、肌浆蛋白含量、水分分布、游离氨基酸含量、挥发性风味物质以及人工感官评定分析蒸制过程中的品质和风味的变化。结果表明，蒸制过程中的质量损失率在0~6 min迅速上升后趋于稳定、pH整体呈上升趋势，硬度显示两个波峰，在蒸制8 min时的弹性达到2.20 mm，肌原纤维蛋白、肌浆蛋白含量在0~6 min内显著下降（P<0.05）后趋于稳定，不易流动水含量不断下降，自由水含量先升高后降低。呈鲜甜味的谷氨酸含量、游离氨基酸总量随蒸制时间的变化趋势相同，整体呈现先升高后降低的趋势，游离氨基酸总量在蒸制6 min和8 min时总量分别为3369.03 mg/100 g、3438.76 mg/100 g。GC-MS分析结果显示，蒸制过程中呈腥味的庚醛和壬醛的相对含量逐渐降低，且在蒸制8 min的相对含量仅为1.14%和1.69%，去腥效果最好。人工感官分析也表明蒸制8 min 时的整体评分最佳。因此选用蒸制6~8 min的条件获取到的鲣鱼鱼块的品质及风味最佳。
- 鲣鱼 /
- 蒸制 /
- 品质 /
- 风味
Abstract: The changes of quality and flavor of bonito back meat during steaming were analyzed by mass loss rate, pH, texture, the content of myofibrillar protein and sarcoplasmic protein, moisture distribution, the content of free amino acid and volatile flavor substances and sensory evaluation. The results showed that the mass loss rate increased rapidly from 0 to 6 min and then stabilized, while the pH increased as a whole. The hardness showed two peaks. The elasticity reached 2.20 mm when steaming for 8 min, the content of myofibrillar protein and sarcoplasmic protein decreased significantly (P<0.05) from 0 to 6 min and then stabilized. The content of bound water decreased continuously, while the content of free water increased and then decreased. Overall, the content of glutamic acid and total free amino acid showed the same trend, which increased first and then decreased with steaming time. Steaming for 6 min and 8 min, the total amount of free amino acid up to 3369.03 and 3438.76 mg/100 g, respectively. The results of GC-MS (Gas Chromatography-Mass Spectrometry) showed that the relative content of heptanal and nonanal decreased gradually during the steaming process, which possessed fish flavor, and the contents of the above aldehydes were only 1.14% and 1.69% after steaming for 8 min, respectively. Moreover, sensory evaluation showed that the overall score was the highest when steaming for 8 min. Therefore, the quality and flavor of bonito pieces were the best for steaming 6~8 min.
- bonito /
- steaming /
- quality /
- flavor

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图 1 蒸制时间与鲣鱼鱼块质量损失率及pH的关系

Figure 1. Relationship between cooking time and the mass loss rate and pH of bonito pieces

注：同一指标不同的小写字母代表显著性差异（P<0.05），图2、图3和图5同。

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图 2 蒸制时间与鲣鱼鱼块质构的关系

Figure 2. Relationship between cooking time and texture of bonito pieces

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图 3 蒸制时间与鲣鱼鱼块肌原纤维蛋白和肌浆蛋白含量的关系

Figure 3. Relationship between cooking time and content of sarcoplasmic and myogenic protein in bonito pieces

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图 4 蒸制时间对鲣鱼鱼肉弛豫时间的影响

Figure 4. Effects of cooking time on relaxation time of bonito pieces

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图 5 不同蒸制时间对鲣鱼鱼肉感官品质的影响

Figure 5. Effects of different steaming time on sensory quality of bonito pieces

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表 1 感官评价标准

Table 1. Sensory evaluation criteria

评价项目	评分基准	评分（分）
外观	色泽均匀，有光泽	4
	色泽较均匀，表明有光泽	3
	色泽不均匀，表明略有光泽	2
	色泽不均匀，无光泽	1
气味	鲜味浓，无腥味	4
	鲜味浓，略有腥味	3
	鲜味较浓，略有腥味	2
	鲜味弱，有腥味	1
形态	弹性好，外形保持完整	4
	弹性较好，外型较完整	3
	有弹性，外型较差	2
	无弹性，外型松散	1
口感	口感好，多汁，肉质细嫩	4
	口感较好，汁液较多，肉质嫩	3
	口感较好，稍干，肉质稍有柴感	2
	肉质干且柴感重	1

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表 2 不同蒸制时间下鲣鱼鱼肉的游离氨基酸含量的变化（干重，mg/100 g）

Table 2. Variation of free amino acid content of bonito under different cooking time (dry weight, mg/100 g)

种类	蒸制时间（min）						阈值^[26]
种类	0	4	6	8	10	12	阈值^[26]
天冬氨酸Asp^*	3.51±0.03^a	3.18±0.41^a	3.51±0.07^a	3.32±0.12^a	3.09±0.11^a	2.84±0.09^a	100
苏氨酸Thr^*	17.74±0.08^b	15.14±0.25^a	20.41±0.44^d	18.73±0.38^c	19.92±0.49^d	18.77±0.17^c	260
丝氨酸Ser^*	13.86±0.04^a	16.09±0.22^b	21.10±0.40^d	16.79±0.5^b	14.48±0.62^a	19.94±0.20^c	150
谷氨酸Glu^*	8.11±0.24^a	20.33±0.09^b	23.43±0.54^c	44.69±0.39^e	22.79±0.61^c	40.42±0.55^d	30
甘氨酸Gly^*	38.50±0.11^d	23.06±0.68^a	31.95±0.53^b	35.68±0.82^c	30.83±0.48^b	31.43±0.31^b	130
丙氨酸Ala^*	36.62±0.08^a	35.81±0.82^a	48.53±0.95^c	54.28±0.33^d	43.77±0.43^b	47.51±0.37^c	60
半胱氨酸Cys	3.34±0.03^a	3.15±0.09^a	4.55±0.16^b	5.94±0.32^c	4.54±0.06^b	4.75±0.05^b	ND
缬氨酸Val^▲	22.15±0.03^a	28.52±0.39^b	37.53±1.14^d	39.49±0.41^e	27.91±0.23^b	33.17±0.14^c	40
蛋氨酸Met^▲	9.34±0.20^a	23.99±0.74^b	31.51±1.41^d	34.81±0.39^e	22.89±0.26^b	27.02±0.46^c	30
异亮氨酸Ile^▲	9.09±0.06^a	12.04±0.31^b	16.01±0.34^c	22.9±0.21^d	9.32±0.07^a	13.23±0.08^b	90
亮氨酸Leu^▲	17.93±0.07^a	22.21±0.45^c	29.10±0.71^e	20.42±0.43^b	21.09±0.07^c	24.87±0.13^d	190
酪氨酸Tyr^▲	15.53±4.50^a	21.94±1.17^c	30.36±0.67^f	27.5±0.78^e	17.48±0.82^b	24.95±0.31^d	ND
苯丙氨酸Phe^▲	24.38±6.22^a	28.29±5.43^b	35.81±0.68^d	43±3.62^e	25.78±2.31^a	31.43±0.21^c	90
赖氨酸Lys^▲	696.28±5.14^c	473.34±7.63^a	665.02±1.14^c	758.38±5.70^d	673.25±2.39^c	526.69±6.87^b	50
组氨酸His^▲	1975.01±8.24^a	1987.21±11.10^b	2292.31±0.43^d	2304.59±8.30^e	2188.46±2.76^b	2231.54±5.30^c	20
精氨酸Arg^▲	0.99±0.08^a	2.95±0.08^b	3.01±0.03^c	3.06±0.09^c	0.94±0.04^a	3.22±0.11^d	50
脯氨酸Pro^*	8.38±0.47^e	2.28±0.31^a	3.16±0.38^b	5.18±0.41^d	4.8±0.74^d	3.79±0.13^c	300
总量	1963.83±10.73^a	2777.72±13.28^b	3369.03±4.31^d	3438.76±11.11^e	3131.34±7.69^c	3151.63±9.54^c
注：同行中不同字母间存在显著性差异（P<0.05）；*代表鲜甜味氨基酸；▲代表苦味氨基酸；ND表示未查到，表3、表4同。

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表 3 不同蒸制时间下鲣鱼鱼肉的挥发性风味物质的变化（%）

Table 3. Changes of volatile flavor substances of bonito under different cooking time (%)

化合物名称	蒸制时间（min）
化合物名称	0	4	6	8	10	12
醛类
己醛	5.22±0.03^a	21.00±0.08^c	22.31±0.09^c	25.34±0.11^d	22.09±0.06^c	17.28±0.08^b
庚醛	12.43±0.04^c	2.90±0.08^b	2.69±0.13^b	1.14±0.09^a	1.55±0.09^a	2.14±0.03^b
壬醛	13.60±0.07^d	5.63±0.05^c	3.22±0.08^b	1.69±0.02^a	1.90±0.09^a	2.63±0.03^b
癸醛	0.88±0.08	ND	ND	ND	ND	ND
（Z）-7-十六碳烯醛	0.95±0.09^c	0.15±0.09^a	ND	ND	0.58±0.02^b	ND
十一醛	ND	ND	10.64±0.04^d	4.72±0.09^a	7.62±0.07^b	8.70±0.03^c
十六醛	ND	ND	ND	ND	2.11±0.09^a	21.90±0.13^b
2,4-戊二烯醛	9.42±0.05^e	2.50±0.03^b	2.04±0.08^ab	4.72±0.09^c	5.88±0.13^d	1.48±0.28^a
反-2-辛烯醛	1.11±0.05^c	1.26±0.09^d	0.22±0.08^a	0.88±0.02^b	1.25±0.07^d	1.27±0.03^d
（Z）-癸-2-烯醛	ND	0.99±0.03^a	ND	1.12±0.0^a	ND	ND
十四醛	ND	4.22±0.03^d	2.61±0.08^b	2.69±0.9^b	3.64±0.11^c	1.14±0.13^a
（E,E）-2，4庚二烯醛	5.11±0.07^c	2.36±0.20^a	3.32±0.21^b	5.20±0.08^c	6.74±0.19^d	5.21±0.04^c
4-异丙烯基环己-1-烯-1-醛	ND	ND	2.45±0.03	ND	ND	ND
（Z）-13-十八碳烯醛	0.59±0.01^b	ND	ND	ND	ND	0.44±0.04^a
总量	49.31±0.32^c	41.01±0.54^a	49.50±0.76^c	47.49±1.30^b	53.36±2.01^d	62.19±2.67^e
酮类
3,3-二甲基-2-丁酮	0.51±0.04	ND	ND	ND	ND	ND
2,3-辛二酮	0.69±0.01	ND	ND	ND	ND	ND
3-辛酮	7.74±0.08^e	5.89±0.09^d	3.11±0.19^c	0.95±0.09^ab	1.49±0.07^b	0.44±0.07^a
2-壬酮	1.17±0.03	ND	ND	ND	ND	ND
总量	10.12±0.26^e	5.89±0.21^d	3.11±0.19^c	0.95±0.08^ab	1.49±0.07^b	0.44±0.07^a
醇类
1,5-己二烯醇	2.49±0.12^d	1.31±0.09^c	2.12±0.03^d	0.81±0.01^b	1.01±0.02^c	0.23±0.01^a
反-4-甲基环己醇	1.56±0.02^b	0.72±0.01^a	0.75±0.01^a	0.72±0.01^a	0.74±0.02^a	0.85±0.02^a
2-丁基-1-辛醇	ND	ND	ND	1.34±0.04	ND	ND
1-辛烯-3-醇	5.08±0.01^c	1.41±0.05^b	1.06±0.04^b	0.59±0.01^a	0.56±0.01^a	0.33±0.01^a
2-癸烯-1-醇	ND	1.60±0.08^b	ND	1.00±0.11^a	ND	ND
3-苯基-2-丁醇	ND	0.36±0.01	ND	ND	ND	ND
顺-2-壬烯-1-醇	ND	2.43±0.02^c	1.46±0.04^b	0.52±0.02^a	ND	ND
（E）-7-十四烯醇	ND	1.68±0.05^b	ND	0.59±0.01^a	ND	ND
5-甲基-1，5-二烯-3-醇	ND	0.73±0.01	ND	ND	ND	ND
3,7,11-三甲基-2,6,10-十二烷三烯-1-醇	0.83±0.06^b	ND	0.14±0.01^a	ND	ND	ND
5,7-十二烷二炔-1,12-二醇	ND	ND	1.46±0.01	ND	ND	ND
β-桉叶醇	ND	0.73±0.03^ab	0.63±0.01^a	0.83±0.01^b	ND	0.99±0.01^c
雪松醇	1.50±0.03^a	2.85±0.06^b	3.59±0.05^c	4.42±0.05^d	3.49±0.07^c	2.72±0.09^b
2-十六醇	ND	ND	ND	0.98±0.09^a	1.05±0.05^a	ND
总量	11.47±0.67^c	13.84±0.79^d	11.22±0.19^c	11.82±0.99^c	6.84±0.69^b	5.13±0.62^a
烷烃类
十四烷	1.55±0.04	ND	ND	ND	ND	ND
十五烷	11.17±0.6^b	ND	ND	0.65±0.01^a	ND	ND
十七烷	3.85±0.08	ND	ND	ND	ND	ND
二十七烷	1.22±0.03^b	0.85±0.03^a	ND	ND	ND	ND
十九烷	ND	0.82±0.01^a	1.00±0.03^b	1.30±0.03^c	2.28±0.09^d	0.95±0.02^b
2,6,10-三甲基十四烷	1.33±0.05^b	ND	ND	ND	1.92±0.07^c	0.71±0.02^a
d-柠檬烯	ND	8.88±0.18^b	8.53±0.29^b	8.51±0.52^b	ND	0.74±0.01^a
2,7-二甲基辛烷	ND	4.44±0.08^c	4.55±0.21^c	3.36±0.38^b	3.84±0.06^b	2.19±0.08^a
总量	19.12±0.11^e	14.99±0.21^d	14.07±0.55^c	13.83±0.89^c	7.04±19^b	4.58±0.10^a
酯类
1-甲基-4-（1-甲基乙烯基）环己醇乙酸酯	1.11±0.09^a	ND	ND	ND	3.43±0.11^b	7.60±0.16^c
（1-羟基-2,4,4-三甲基戊-3-基） 2-甲基丙酸酯	1.61±0.03^c	1.31±0.08^b	1.21±0.09^a	ND	ND	ND
2-乙基-3-羟基己基2-甲基丙酸酯	1.27±0.01	ND	ND	ND	ND	ND
异酞酸烷基酯	2.91±0.01	ND	ND	ND	ND	ND
邻苯二甲酸酯烷基酯	0.83±0.07^c	0.66±0.01^b	0.24±0.02^a	0.79±0.01^c	ND	1.32±0.05^d
1,2-甲酸二异辛酯	1.60±0.03^a	ND	ND	8.58±0.28^c	ND	4.65±0.18^b
2,2,4-三甲基-1,3-戊二醇二异丁酸酯	ND	7.19±0.87^d	6.70±0.3^c	7.20±0.15^d	6.40±0.82^b	5.59±0.15^a
邻苯二甲酸丁酯	ND	5.27±0.15^a	5.33±0.16^a	ND	5.88±0.29^b	ND
邻苯二甲酸二异辛酯	ND	2.37±0.06^d	2.43±0.06^d	1.19±0.72^a	1.74±0.2^c	1.53±0.09^b
己二酸二（2-乙基己）酯	ND	0.78±0.06	ND	ND	ND	ND
2-丙烯酸十二烷基酯	ND	0.71±0.04	ND	ND	ND	ND
乙酸十五烷基酯	ND	ND	ND	ND	0.70±0.06	ND
总量	9.33±0.21^a	18.3±0.38^d	15.9±0.46^b	17.73±0.30^c	18.14±1.09^d	20.69±0.36^e
芳香类
对二甲苯	0.40±0.01^a	1.65±0.08^e	1.93±0.10^f	0.67±0.06^b	1.29±0.07^d	0.90±0.01^c
2,6-二叔丁基对甲酚	ND	ND	1.28±0.05^b	1.69±0.06^c	1.19±0.09^a	1.12±0.03^a
总量	0.40±0.01^a	1.65±0.08^b	3.21±0.15^e	2.36±0.13^d	2.48±0.10^d	2.02±0.04^c
其他
丁酸,2-[乙酰基[（2-羰基-1-吡咯烷基）甲基]氨基]	0.27±0.01^a	ND	ND	0.73±0.01^b	ND	ND
甲氧基苯肟	ND	0.42±0.01^b	0.56±0.01^c	0.31±0.28^a	1.26±0.03^e	1.04±0.09^d
1,2-环氧十六烷	ND	2.00±0.06^d	1.28±0.03^a	1.92±0.06^d	1.76±0.05^c	1.56±0.05^b
2-乙基夫喃	ND	1.07±0.07^a	1.14±0.05^a	1.11±0.07^a	1.73±0.09^c	1.30±0.10^b
甲氧基乙酸	ND	ND	ND	1.07±0.07^a	1.90±0.04^b	1.05±0.01^a
羟胺澳癸	ND	ND	ND	0.68±0.09	ND	ND
总量	0.27±0.01^a	3.49±0.10^b	2.99±0.09^b	5.83±0.38^d	6.65±0.18^e	4.95±0.03^c

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表 4 不同蒸制时间鲣鱼鱼肉挥发性风味成分的相对气味活度值及其气味特征

Table 4. Relative odor activity and odor characteristics of volatile flavor components of bonito under different steaming time

种类	感觉阈值^[26] （μg/kg）	气味特征^[26]	蒸制时间（min）
种类	感觉阈值^[26] （μg/kg）	气味特征^[26]	0	4	6	8	10	12
己醛	20	草香	1.92	18.65	34.62	75.07	58.12	32.81
庚醛	3	鱼腥味	30.48	17.15	27.82	22.61	27.12	27.09
壬醛	1	蜡香、青草香	100.00	100.00	100.00	100.00	100.00	100.00
癸醛	1	柑桔香气	6.45	ND	ND	ND	ND	ND
十一醛	5	甜橙玫瑰样花香	ND	ND	66.04	55.89	80.22	ND
2,4-戊二烯醛	10	肉汤香味	10.61	4.43	6.35	27.95	30.94	5.63
反-2-辛烯醛	3	脂肪和肉类香气	2.73	7.45	2.25	17.35	21.87	16.06
（Z）-癸-2-烯醛	0.3	黄瓜、甜瓜的气味	ND	58.68	ND	ND	ND	ND
十四醛	14	奶油香、鱼香	ND	5.36	5.78	11.40	13.68	3.09
2,3-辛二酮	252	甜的奶油香	0.02	ND	ND	ND	ND	ND
3-辛酮	28	蜡香、蔬菜香	2.03	3.74	3.45	2.00	2.80	0.60
2-壬酮	5	青香及奶油香	1.72	ND	ND	ND	ND	ND
1-辛烯-3-醇	1	蘑菇香、泥土香	37.39	25.07	32.99	35.17	29.39	12.64
d-柠檬烯	10	柠檬香气	ND	15.77	26.47	50.41	ND	2.81
对二甲苯	490	ND	0.01	0.06	0.12	0.08	0.14	0.07

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