张毅 刘婷婷 阎雪 侯温甫 王丽梅 王宏勋

摘 要：优化草鱼片酸性电解水減菌工艺条件，在此基础上，采用气相色谱-离子迁移谱（gas chromatography ion mobility spectrometry，GC-IMS）技术分析减菌处理前后草鱼片的挥发性风味物质，并结合感官评价、微生物指标和理化指标共同评价酸性电解水减菌处理对草鱼片品质特性的影响。结果表明：经过优化得到的草鱼片酸性电解水减菌工艺为电解水温度4 ℃条件下，以料液比为1∶5（m/V）浸泡处理鱼肉5 min;经酸性电解水处理后，草鱼片的亮度值和感官评分明显高于对照组，菌落总数、优势腐败菌数量和总挥发性盐基氮含量则明显低于对照组;

GC-IMS分析发现，酸性电解水处理能抑制2-丁酮、2-庚酮和3-戊酮等呈腐败特征的酮类物质的产生，有效保持草鱼片的风味。综上所述，酸性电解水处理能有效保持草鱼片的鲜度品质，并减缓风味劣变，草鱼片货架期延长1～2 d。

关键词：酸性电解水;草鱼;气相色谱-离子迁移谱;挥发性风味物质;货架期

Effect of Acidic Electrolyzed Water on the Quality and Volatile Flavor Compounds of Grass Carp

ZHANG Yi1， LIU Tingting1， YAN Xue1， HOU Wenfu1， WANG Limei2， WANG Hongxun2，*

（1.College of Food Science and Engineering， Wuhan Polytechnic University， Wuhan 430023， China;

2.College of Life Science and Technology， Wuhan Polytechnic University， Wuhan 430023， China）

Abstract： This study optimized the technological conditions for bacteria reduction on grass carp fillets using acid electrolyzed water （AEW）， and analyzed the volatile flavor compounds of grass carp fillets before and after bacteria reduction by gas chromatography-ion mobility spectrometry （GC-IMS）. Finally， the effects of AEW bacteria reduction on the quality characteristics of grass carp fillets were evaluated by sensory evaluation and microbial and physicochemical measurements. The results showed that the optimized technological conditions for bacteria reduction were as follows： fish fillets were soaked in AEW at a solid-to-solvent ratio of 1：5 （m/V） for 5 min. The brightness value and sensory score of the treated fillets were significantly higher than those of the control group， and the total number of colonies， the number of dominant spoilage bacteria and the total volatile base nitrogen （TVB-N） content were significantly lower than those of the control group.

GC-IMS analysis showed that AEW treatment could inhibit the production of 2-butanone， 2-heptanone and 3-pentanone， characteristic of fish spoilage， and effectively maintain the flavor of grass carp fillets. To sum up， AEW treatment can effectively maintain the quality of fresh grass carp fillets， slow down flavor deterioration， and prolong the shelf life by 1– 2 days.

Keywords： acidic electrolyzed water; grass carp; gas chromatography-ion mobility spectrometry; volatile flavor substances; shelf life

DOI：10.7506/rlyj1001-8123-20210424-113

中图分类号：TS254.1                                       文献标志码：A 文章编号：1001-8123（2021）06-0037-07

引文格式：

张毅， 刘婷婷， 阎雪， 等. 酸性电解水对草鱼品质及挥发性风味物质的影响[J]. 肉类研究， 2021， 35（6）： 37-43. DOI：10.7506/rlyj1001-8123-20210424-113.    http：//www.rlyj.net.cn

ZHANG Yi， LIU Tingting， YAN Xue， et al. Effect of acidic electrolyzed water on the quality and volatile flavor compounds of grass carp[J]. Meat Research， 2021， 35（6）： 37-43. DOI：10.7506/rlyj1001-8123-20210424-113.    http：//www.rlyj.net.cn

草鱼是中国重要的淡水养殖鱼类之一，因其肉质细腻、营养丰富，深受消费者的喜爱[1]。鱼肉水分含量高、组织酶活跃，因此极易腐败变质。微生物在水产品的腐败过程中起着关键作用，由于草鱼自身携带的微生物以及加工过程中的二次污染，导致初始微生物数量增加，腐败变质加快。因此，对于生鲜鱼肉制品加工，通常采用减菌预处理来控制鱼肉中的初始微生物数量，以达到延长产品货架期的目的。……