摘要
目的探究适用于大西洋鲑的潜在腐败指标。方法通过感观评价法测定大西洋鲑在4℃和25℃贮藏过程中的感官变化,并利用液相色谱-质谱联用(liquid chromatography-mass spectrometry,LC-MS)技术对大西洋鲑在腐败过程中产生的非挥发性化合物进行测定。结果不同温度条件下各项感官得分均呈下降趋势,与样品鲜度变化规律一致;利用LC-MS在4℃和25℃贮藏的大西洋鲑中共检测到100余种非挥发性物质,其中分别有20和24种物质的峰面积有明显的变化趋势,经过主成分分析和聚类分析,发现腺嘌呤、乙酰胆碱、黄嘌呤、3-甲基-1-丁胺、L-甲腺原氨酸、苯乙胺、L-酪氨酸和酪胺8种化合物可以表征大西洋鲑的鲜度变化。结论腺嘌呤、乙酰胆碱、黄嘌呤、3-甲基-1-丁胺、L-甲腺原氨酸、苯乙胺、L-酪氨酸和酪胺可作为大西洋鲑非冷冻条件下的潜在腐败指标。
Objective To explore the potential corruption indicators for Atlantic salmon. Methods The sensory changes of Atlantic salmon during storage at 4 ℃ and 25 ℃were measured by the sensory evaluation method, and the non-volatile compounds produced by Atlantic salmon in the process of decay were determined by liquid chromatography-mass spectrometry (LC-MS). Results The sensory scores showed a decreasing trend under different temperature conditions, which was consistent with the change rule of sample freshness. A total of more than 100 non-volatile compounds were detected by LC-MS in Atlantic salmon stored at 4 ℃ and 25 ℃. The peak areas of 20 and 24 kinds of compounds showed significant trends. Through principal component analysis and cluster analysis, it was found that 8 compounds including adenine, acetylcholine, xanthine, 3-methyl-1-butylamine, L-thymidine, phenethylamine, L-tyrosine and tyramine could characterize the freshness of Atlantic salmon. Conclusion Adenine, acetylcholine, xanthine, 3-methyl-1-butylamine, L-thymidine, phenethylamine, L-tyrosine and tyramine can be used as potential corruption indicators of Atlantic salmon under non-freezing conditions.
作者
郭苗荣
林洪
王静雪
GUO Miao-Rong;LIN Hong;WANG Jing-Xue(College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China)
出处
《食品安全质量检测学报》
CAS
2019年第11期3515-3521,共7页
Journal of Food Safety and Quality
基金
国家重点基础研究发展计划项目(2016YFD0400105)
现代农业产业技术体系专项(CARS-47)~~
关键词
大西洋鲑
液相色谱-质谱联用法
腐败指标
Atlantic salmon
liquid chromatography-mass spectrometry
spoilage index
