草鱼肉气味形成机理研究

项目名称： 草鱼肉气味形成机理研究

项目编号： No.31471685

项目类型： 面上项目

立项/批准年度： 2015

项目学科： 农业科学

项目作者： 施文正

作者单位： 上海海洋大学

项目金额： 86万元

中文摘要： 以草鱼为研究对象，通过正交试验和响应曲面法确定较优的草鱼肉挥发性成分萃取方法，对草鱼不同部位（背肉、腹肉和红肉）气味成分进行研究；通过香气稀释分析法结合气质联用仪、气相色谱-嗅辨仪确定各挥发性成分阈值及对气味的贡献度，利用气味活度值法确定草鱼肉不同部位气味的特征性成分及其对草鱼肉整体风味的贡献；研究产地、季节、鱼龄及致死时温度、致死方式、死后状态等对草鱼肉营养组成、特征性气味及内源酶特性影响；结合感官试验、电子鼻通过外加脂肪氧合酶、脂肪酶和蛋白酶对草鱼肉气味的影响进行验证；进而通过多元相关分析研究草鱼肉营养组成、内源酶活性与特征性气味成分之间的关系，确定脂肪分解和蛋白质降解主要途径，探明草鱼肉气味形成主要机理。项目对不同来源草鱼采用不同致死方式，深入研究草鱼肉内源酶与其特征性气味成分间的相关性，阐明草鱼肉气味形成机理，研究成果不仅可以丰富风味化学理论知识，还对淡水鱼精深加工有理论指导意义。

中文关键词： 草鱼；气味；脂肪氧合酶；蛋白酶；脂肪酶

英文摘要： The yield of freshwater fish has reached more than 20 million tons in China, accounting for about 40% total output of fisheries production. How to utilize freshwater fish effectively and develop highly value-added products from this valuable resource have become a major research topic. As a resource provided perfect protein, surimi processing has made significant progress which eliminated the problem of fish bone in recent years. However, the unpleasant off-flavor(earthy fish odor) has not been fundamentally resolved, restricting promotion and application of the freshwater fish processing technology. The output of grass carp has reach 4,782,000 tons in 2012 and ranked the first in china.The cultured grass carp as the research object will have great significance. The optimum conditions of extraction methods will determined by orthogonal test and response surface method to study the volatile compounds in different parts of grass carp meat (dorsal meat, belly meat and red meat). The threshold of volatile compounds in grass carp meat and the contribution to odor will determined by the aroma dilution analysis method combined with gas chromatography and mass spectrometry (GC-MS) coupled with gas chromatography-olfactometry (GC-O). The odor activity value methods were used to determine the predominant volatile compounds in different parts of grass carp odor and contribution to the overall odor of grass carp meat. And the effects of habitats，seasons, age and tempetarue of slaughter, slaughter measures, conditions after slaughter on content of nutrient, predominant volatile compounds of grass carp and endogenous enzyme activity will study. The effects of add lipoxygenase,lipase and proteases in grass carp meat on its smell will be verifed by experiment with GC-O,GC-MS, sensory experiments and electronic nose.The correlation among content of nutrient,the activity of endogenous enzyme and predominant volatile compounds in grass carp meat will be analyzed by the multiple correlation analysis. The main way of protein degradation and fat decomposition will interpretation in the odor formation of grass carp meat, and the mechanism of odor formation arise by endogenous enzyme will be confirmed. Many factors affecting the odor of grass carp will be studied and to explore the mechanism of odor formation in grass carp meat. Research results can not only enrich the theoretical knowledge of flavor chemistry, but also has significance of theoretical guidance for freshwater fish deep processing.

英文关键词： grass carp;odor;lipoxygenase;proteases;lipase