周明珠　熊光权　乔宇　廖李　向雅芳　汪兰　吴文锦　李新　石柳　丁安子

摘 要：以真空包装与空气包装鮰鱼为研究对象，采用固相微萃取-气相色谱-质谱联用结合电子鼻技术，对鮰鱼4 ℃冷藏过程中的挥发性成分进行分析，并对不同样品的电子鼻传感器信号进行分析，同时结合感官评分、K值、三甲胺含量、挥发性成分及电子鼻传感器信号进行相关性分析。结果表明：鮰鱼4 ℃冷藏过程中的特征风味物质主要为己醛、壬醛、苯甲醛和1-辛烯-3-醇;电子鼻可以区分不同冷藏时间、不同包装的鮰鱼;感官评定结果表明，鮰鱼冷藏4～5 d时开始腐败，且真空包装组较空气包装组变化缓慢;冷藏鮰鱼三甲胺含量和K值随冷藏时间延长而逐渐上升，真空包装样品新鲜度较空气包装组好;相关性及主成分分析结果表明，苯甲醛、1-辛烯-3-醇可作为表征鮰鱼腐败的挥发性化合物。

关键词：鮰鱼;挥发性成分;新鲜度;相关性

Abstract： The volatile flavor components of channel catfish packaged under vacuum or air and stored at 4 ℃ were analyzed by solid phase mciroextraction-gas chromatography mass spectrometry （SPME-GC-MS） combined with electronic nose technology， and the electronic nose sensor signals of these two samples were analyzed. At the same time， the correlation among sensory evaluation results， freshness K value， trimethylamine content and volatile composition， and sensor signals was analyzed. The results showed that hexanal， nonaldehyde， benzaldehyde and 1-octene-3-ol were the characteristic flavor substances of channel catfish during cold storage at 4 ℃. The electronic nose could distinguish among different refrigeration durations and among different packaging methods. Sensory evaluation showed that channel catfish began to spoil starting from 4-5 days and the rate of change in the vacuum-packaged group was slower than that of the air-packaged group. The values of trimethylamine and K value increased gradually with the prolongation of storage time. The freshness of the vacuum-packaged group was better than that of the air-packaged group. The correlation analysis and the principal component analysis showed that the volatile compounds benzaldehyde and 1-octene-3-alcohol may be used for characterizing spoilage.

Keywords： Leiocassis longirostris; volatile components; freshness; correlation

DOI：10.7506/rlyj1001-8123-20191223-309

中圖分类号：TS254.4                                       文献标志码：A 文章编号：1001-8123（2020）03-0068-07

斑点叉尾鮰（Ictalurus punctatus）源自美洲，属鲶形目鮰科鱼类，目前在我国已广泛养殖[1-2]，该鱼肉质鲜美，食用价值高[3]，蛋白质和水分含量高，极易受到微生物污染而导致腐败变质，从而降低或失去食用价值。在贮藏过程中，微生物活动使鱼体中蛋白质、氨基酸及其他含氮物质被分解为氨、三甲胺等小分子物质，使鱼体产生臭味[4]。

表征鱼肉腐败的指标一般为感官评分、菌落总数、总挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量、pH值及K值等。其中感官评价快速、简便，但是由于存在主观因素，会导致评价结果不准确，因此需要结合其他理化检测方法来判断[5]。……