食品风味20111109教材.pptx

LiangZhangPh.DAnhuiagriculturaluniversity鱼的风味Fishflavor鱼类风味成分：氨基酸：甘氨酸，丙氨酸，谷氨酸，IMP单磷酸肌苷GMP单磷酸鸟苷肽类：谷胱甘肽核苷酸：5’-IMP(肌苷酸），氨基酰胺等次黄嘌呤甘氨酸甜菜碱氧化三甲胺有机酸和无机盐异味成分：二甲基硫：海产品加热之后形成；三甲胺环胺类化合物：赖氨酸六氢吡啶，氨基戊醛（河鱼臭味）；硫化氢氨气：蛋白质，氨基酸细菌作用产生；氧化鱼油味：不饱和的脂肪酸氧化产生烯醛类；Overviewofchangesinfishinlfuencingthedevelopmentofcharacteristicaromaoffreshoxidizedspoiledandprocessed主要的反应：氨基酸酶解反应；不饱和脂肪酸的氧化降解反应；Maillardreaction；FlavorandQualityCharacteristicsofSaltedandDesaltedCod(Gadusmorhua)ProducedbyDifferentSaltingscod•(Gadusmorhua)大西洋鳕•(Bacalao)咸鳕鱼干Saltings•Presalting:picklingbriningorbrineinjection•Dry(pile)salted:10-14days•Desalt:1-5daysVolatilecompounds•LipidoxidationMaillardreactionsandStreckerdegradations•Methional甲硫基丙醛1-octen-3-ol1-辛烯-3-醇and26-nonadienal26-壬二烯醛•AlcoholketonesandaldehydesAim:CharacteristicsofcodInjectionandBriningwithphosphateadditionandbriningBriningonlySinglestepkenchsaltingCharacteristics:ProximateAnalysisandpHThiobarbituricAcidReactiveSubstances(TBARS)IdentificationandQuantificationoftheVolatileCompoundsColorMeasurementsSensoryAnalysisofRawSaltedFilletsSensoryAnalysisofDesaltedCookedFishGC-OMeasurementsGC-MSMeasurementsDesign：Gaschromatography-olfactometry，GC-OGC-O的原理非常简单，即在气相色谱柱末端安装分流口，将经GC毛细管柱分离后得到的流出组分分流到检测器[如氢火焰离子检测器(FID)或质谱(MS)]和鼻子。

当样品进入GC，经由毛细管柱分离后，流出组分被分流阀分成两路，一路进入化学检测器(FID或MS)，另一路通过专用的传输线进入嗅探口嗅探口通常是圆锥形的，由玻璃或者聚四氟乙烯制成加热传输线是为了防止被分析物在毛细管壁上凝结将湿润的空气加入到流出组分中，可防止评估人员的鼻黏膜脱水1.Intensityofaroma-activecompoundsinsalted(—)anddesalted(---)codfilletsmeasuredusingGC-OinExp1Correlationloadingplotfromapartialleast-squaresregression(PLSR)modelonvolatilecompoundsandsensoryodor(o)andflavor(f)Odors-compoundslTrimethylamine三甲胺咸鱼味lPotato-likeandfattyrancid-likeodors:Cis-4-heptenal顺-4-庚烯醛heptanal庚烯醛lBoiledpotato-likeodor:Methional甲硫基丙醛lGrassodor:hexanal己醛lMushroomodor:1-octen-3-ol1-辛烯-3-醇lFattyandsoap-likeodors:24-heptadienal24-庚二烯醛lMalt-likeodor:3-methylbutanal3-甲基丁醛（leucine亮氨酸）lSweet-likeodor：2-butanone2-丁酮lbutter-likeodor：1-penten-3-ol1-戊烯-3-醇lsweetandflower-likeodor：3-methyl-1-butanol3-甲基-1-丁酮TotalVolatileBases：describingproductfreshnessandasanindirectmeasureofthebacterialgrowth；2.SensoryAnalysisofRawSaltedFilletsSensoryAnalysisofDesaltedCookedFishuationofSaltedFish2.1SensoryAnalysisofRawSaltedFillets：Eachsensoryparameterwasscoredonascaleof0-2or0-3usingaslightlymodifiedsensoryschemepreviouslydescribedbyJoensenetal.Quantitativedescriptiveanalysis(QDA)Elevenpanelists:describingtheintensityofeachattributeforagivensampleusinganunstructuredscale(from0to100%).27attributes:appearance(color(lightdark)discoloration(homogeneousheterogeneous)odor(curingsweetsea-likebutterearthdishclothsourTMAandsulfur)flavor(curingsaltsweetsea-likebutterearthsourTMApungentandfrozenstorage)andtexture(flakinesssoftnessjuicinesstendernessrubberyandfoamy).2.2SensoryAnalysisofDesaltedCookedFish：Eachsensoryparameterwasscoredonascaleof0-2or0-3usingaslightlymodifiedsensoryschemepreviouslydescribedbyJoensenetal.3.ThiobarbituricAcid硫代巴比妥酸ReactiveSubstances(TBARS)Secondaryandtertiarylipidoxidationprocessesinafoodmatrix4.ColorMeasurements比色计Chromameterdorsal背脊的andtheventralside腹侧的ofthecentrallineinthemusclesurfaceofthefilletorsplitfishInstrumentalColorDeterminations:Discussion:1.Standardprocedure2.uation3.AnalysisOverviewofchangesinfishinlfuencingthedevelopmentofcharacteristicaromaoffreshoxidizedspoiledandprocessed。