Effect of food improvers on quality characteristics of dried Engraulis japonicas

doi:10.3969/j.issn.1004-1524.2020.07.15

›› 2020, Vol. 32 ›› Issue (7): 1263-1273.DOI: 10.3969/j.issn.1004-1524.2020.07.15

• Foods Science • Previous Articles Next Articles

Effect of food improvers on quality characteristics of dried Engraulis japonicas

GU Saiqi^1,2,3, WANG Suning^2,3, BAO Rongbin^1,2,3, HU Binchao^1,2,3, YANG Xiaoxia^1,2,3, ZHANG Jilei^2,3, CHEN Jingying⁴, LIN Zhaoyong⁵, DING Yuting^1,2,3, KE Zhigang^2,3,*

1. Ninghai-Zhejiang University of Technology Academy of Science & Technology, Ninghai 315601, China;
2. Ocean College, Zhejiang University of Technology, Hangzhou 310014, China;
3. National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China;
4. Rui'an Huasheng Aquatic Products Co., Ltd., Rui'an 325200, China;
5. Yuhuan Donghai Yucang Modern Fishery Co., Ltd., Yuhuan 317602, China

Received:2019-11-28 Online:2020-07-25 Published:2020-07-28

Abstract

Abstract: This study investigated the effects of tea polyphenol (TP), ascorbyl palmitate (AP), glycerol monolaurate-soy protein isolate (GML-SPI) on the quality characteristics of dried Engraulis japonicas, and the indicators including moisture, water activity, total bacterial count (TBC), total volatile basic nitrogen (TVB-N), lipid oxidation indexes, color difference, muscle fiber structure, volatile flavor components as well as sensory evaluation were analyzed. The results showed that none of the three food improvers significantly affected the moisture and water activity of dried Engraulis japonicas. TP and AP could inhibit the growth of TBC and decrease the production of TVB-N, while GML-SPI had the opposite effect. The three food improvers could effectively delay the rate of lipid oxidation, control the degree of color change, and protect the structural integrity of muscle fibers, of which TP was the best. A total of 25 volatile compounds, which could be divided into 5 classes, were identified in dried Engraulis japonicas, among which 5 odor-active-compounds including 3-methylbutanal were further selected. Compared with the control group, the total concentrations and odor activity value (OAV) summation of the volatiles in dried Engraulis japonicas treated by three improvers decreased significantly, among which TP group decreased the most. According to the total sensory score, TP group ranked the highest, AP group the second, GML-SPI group the third. In conclusion, it was determined that 0.03% tea polyphenol solution had the best quality improvement effect on the dried Engraulis japonicas.

Key words: Engraulis japonicas, food improver, quality, flavor

CLC Number:

TS201.1

GU Saiqi, WANG Suning, BAO Rongbin, HU Binchao, YANG Xiaoxia, ZHANG Jilei, CHEN Jingying, LIN Zhaoyong, DING Yuting, KE Zhigang. Effect of food improvers on quality characteristics of dried Engraulis japonicas[J]. , 2020, 32(7): 1263-1273.

References

[1] 盛利燚. 预处理和品质改良技术对干制丁香鱼品质和贮藏稳定性的影响研究[D]. 杭州: 浙江工业大学, 2011.
SHENG L Y.Studies of pretreatment and quality-improving techniques for the quality and storage stability of dried young anchovy(Engraulis japonicus)[D]. Hangzhou: Zhejiang University of Technology, 2011.(in Chinese with English abstract)
[2] 胡逸茗. 丁香鱼干制脱水数学模型构建及其贮藏品质变化的研究[D]. 杭州: 浙江工业大学, 2011.
HU Y M.Mathematical models establishment of hot-air drying and storage quality change study for Engraulis japonicas[D]. Hangzhou: Zhejiang University of Technology, 2011.(in Chinese with English abstract)
[3] NIBIR Y M, SUMIT A F, AKHAND A A, et al.Comparative assessment of total polyphenols, antioxidant and antimicrobial activity of different tea varieties of Bangladesh[J]. Asian Pacific Journal of Tropical Biomedicine, 2017, 7(4):352-357.
[4] 李玛. 耐储低盐半干罗非鱼的研制及货架期预测[D]. 广州: 暨南大学, 2015.
LI M.The development of the long-term preserved and low salt semi-dry tilapia and its shelf-life prediction[D]. Guangzhou: Jinan University, 2015.(in Chinese with English abstract)
[5] KIM T S, DECKER E A, LEE J.Antioxidant capacities of α-tocopherol, trolox, ascorbic acid, and ascorbyl palmitate in riboflavin photosensitized oil-in-water emulsions[J]. Food Chemistry, 2012, 133(1):68-75.
[6] 陈京美. 南极磷虾贮藏过程中功能脂质的品质变化及机理研究[D]. 青岛: 青岛大学, 2017.
CHEN J M.Quality changes and mechanisms of functional lipids in Antarctic krill during storage[D]. Qingdao: Qingdao University, 2017.(in Chinese with English abstract)
[7] 顾赛麒, 余晓梅, 蔡燕萍, 等. 单月桂酸甘油酯添加量对大豆分离蛋白复合膜成膜特性的影响[J]. 食品科学, 2017, 38(21):245-251.
GU S Q, YU X M, CAI Y P, et al.Effect of glycerol monolaurate addition on the properties of soy protein isolate composite film[J]. Food Science, 2017, 38(21):245-251.(in Chinese with English abstract)
[8] 余晓梅. 涂膜技术对虾皮贮藏品质变化的影响研究[D]. 杭州: 浙江工业大学, 2017
YU X M.Study on the effect of coating technology on the quality change of shrimp storage [D]. Hangzhou: Zhejiang University of Technology, 2017. (in Chinese with English abstract)
[9] 蔡路昀, 台瑞瑞, 周小敏, 等. 不同干燥方式下沙丁鱼干燥特性的比较[J]. 食品工业科技, 2019, 40(6):19-25.
CAI L Y, TAI R R, ZHOU X M, et al.Comparison of drying characteristics of sardines under different drying methods[J]. Science and Technology of Food Industry, 2019, 40(6):19-25.(in Chinese with English abstract)
[10] 顾赛麒, 王锡昌, 陶宁萍, 等. 基于固相微萃取-气-质联用法和电子鼻法检测锯缘青蟹挥发性风味物[J]. 食品工业科技, 2012, 33(14): 140-145.
GU S Q, WANG Y C, TAO N Y, et al.Study on detection of volatile flavor components in mangrove crab (Scylla serrate) by HS-SPME-GC-MS and E-nose methods[J]. Food Industry Science and Technology, 2012,33(14): 140-145. (in Chinese with English abstract)
[11] SABLANI S S, KASAPIS S, RAHMAN M S.Evaluating water activity and glass transition concepts for food stability[J]. Journal of Food Engineering, 2007, 78(1):266-271.
[12] CUI Y, OH Y J, LIM J, et al.AFM study of the differential inhibitory effects of the green tea polyphenol (-)-epigallocatechin-3-gallate (EGCG) against Gram-positive and Gram-negative bacteria[J]. Food Microbiology, 2012, 29(1):80-87.
[13] DZIEZAK J D.Preservatives: antioxidants. The ultimate answer to oxidation[J]. Food Technology,1984, 40(9): 94-102.
[14] 王伟, 柴春祥, 鲁晓翔, 等. 色差和质构评定南美白对虾的新鲜度[J]. 浙江农业学报, 2015, 27(2):271-277.
WANG W, CHAI C X, LU X X, et al.Evaluation on freshness of Penaeus vannamei by color and texture[J]. Acta Agriculturae Zhejiangensis, 2015, 27(2):271-277.(in Chinese with English abstract)
[15] OCAÑO-HIGUERA V M, MAEDA-MARTÍNEZ A N, MARQUEZ-RÍOS E, et al. Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods[J]. Food Chemistry, 2011, 125(1):49-54.
[16] 代来鑫, 卢红梅, 陈莉, 等. 不同储藏条件下薏仁米脂肪酸值及过氧化值的变化[J]. 贵州农业科学, 2014, 42(8):198-201.
DAI L X, LU H M, CHEN L, et al.Changes of fat acidity value and peroxide value of coix seed in different storage conditions[J]. Guizhou Agricultural Sciences, 2014, 42(8):198-201.(in Chinese with English abstract)
[17] IBRAHIM SALLAM K.Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon[J]. Food Control, 2007, 18(5):566-575.
[18] 雷丽萍, 朱跃骅, 张剑, 等. 茶多酚对冰藏大黄鱼品质及微生物的影响[J]. 茶叶科学, 2017, 37(5):523-531.
LEI L P, ZHU Y H, ZHANG J, et al.Effects of tea polyphenols on quality and microorganisms of Pseudosciaena crocea during iced storage[J]. Journal of Tea Science, 2017, 37(5):523-531.(in Chinese with English abstract)
[19] 顾赛麒, 唐锦晶, 周绪霞, 等. 腌腊鱼传统日晒干制过程中品质变化与香气形成[J]. 食品科学, 2019, 40(17):36-44.
GU S Q, TANG J J, ZHOU X X, et al.Quality change and aroma formation in cured fish during traditional sun drying processing[J]. Food Science, 2019, 40(17):36-44.(in Chinese with English abstract)
[20] VARLET V, PROST C, SEROT T.Volatile aldehydes in smoked fish: analysis methods, occurence and mechanisms of formation[J]. Food Chemistry, 2007, 105(4):1536-1556.
[21] 李耀. 浅谈鸡肉风味物质的呈味机理[J]. 食品工业科技, 2011, 32(3):446-449,452.
LI Y.Discussion on flavor generation mechanism of chicken flavor material[J]. Science and Technology of Food Industry, 2011, 32(3):446-449,452.(in Chinese with English abstract)
[22] 王珏, 林亚楠, 马旭婷, 等. 鲐鱼干制过程中风味物质及风味活性物质分析[J]. 中国食品学报, 2019, 19(9):269-278.
WANG J, LIN Y N, MA X T, et al.Analysis of volatile compounds and odor-active compounds in dried mackerel[J]. Journal of Chinese Institute of Food Science and Technology, 2019, 19(9):269-278.(in Chinese with English abstract)
[23] 密更, 李婷婷, 仪淑敏, 等. 人工接种乳酸菌发酵鱼糜的研究进展[J]. 中国食品学报, 2019, 19(5):302-312.
MI G, LI T T, YI S M, et al.The research advance of fermented surimi inoculated with lactic acid bacteria[J]. Journal of Chinese Institute of Food Science and Technology, 2019, 19(5):302-312.(in Chinese with English abstract)
[24] WATANABE K, SATO Y.Gas chromatographic and mass spectral analyses of heated flavor compounds of beef fats[J]. Agricultural and Biological Chemistry, 1971, 35(5):756-763.
[25] SELKE E, ROHWEDDER W K, DUTTON H J.Volatile components from triolein heated in air[J]. Journal of the American Oil Chemists' Society, 1977, 54(2):62-67.
[26] 李丰. 水产品中氧化三甲胺、三甲胺、二甲胺检测方法及鱿鱼丝中甲醛控制研究[D]. 保定: 河北农业大学, 2010.
LI F.Studies on the analysis of trimethylamine-n-oxide, trimethylamine and dimethylamine and control of formaldehyde in shredded squid[D]. Baoding: Hebei Agricultural University, 2010.(in Chinese with English abstract)

Effect of food improvers on quality characteristics of dried Engraulis japonicas

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments

[1]	WEN Mingxia, ZHANG Shunchang, WU Shaohui, HU Lipeng, WANG Peng, HUANG Bei. Effect of protein hydrolysate-based amino-acid fertilizers on fruit quality of Hongmeiren citrus hybrid [J]. Acta Agriculturae Zhejiangensis, 2021, 33(3): 422-428.
[2]	CHEN Dan, TANG Cuifeng, DONG Chao, GAN Shuxian, LI Jun, A Xinxiang, ZHANG Feifei, YANG Yayun, NIU Saisai, DAI Luyuan. Grain starch quality characteristics of Yunnan soft rice landraces [J]. Acta Agriculturae Zhejiangensis, 2021, 33(2): 203-214.
[3]	LI Tianzhu, SUN Yuwen, WANG Jitao, GAN Defang, HU Keling. Effects of different storage temperature on quality and lignin accumulation in postharvest oyster mushrooms [J]. Acta Agriculturae Zhejiangensis, 2021, 33(2): 248-258.
[4]	ZHANG Faming, DING Feng, WANG Ping. Evaluation of high-quality agricultural development level in major grain producing areas in China and its spatial and temporal evolution [J]. Acta Agriculturae Zhejiangensis, 2021, 33(1): 150-160.
[5]	DONG Yanmin, YAN Fengxian. Spatial-temporal characteristics and coordination of agricultural high-quality development in China [J]. Acta Agriculturae Zhejiangensis, 2021, 33(1): 170-182.
[6]	CUI Pengfei, WEI Lingzhu, CHENG Jianhui, XIANG Jiang, LI Mingshan, WU Jiang2, . Effects of different rootstocks on growth and fruit quality of Tiangong Cuiyu grape [J]. Acta Agriculturae Zhejiangensis, 2021, 33(1): 52-61.
[7]	LIAO Chaomei, YOU Minfang, TAN Guanghui, LI Jiezhang, ZHANG Yiyu, QIN Yuanyu, LIU Ruoyu. Effect of variation of PRKCB gene intron 14 in Sansui ducks on eggshell quality [J]. , 2020, 32(9): 1574-1580.
[8]	LI Jinwu, YU Jihua, LYU Jian, FENG Zhi, YANG Haixing, CHE Xusheng, QIN Qijie, ZHANG Yang, JIN Ning. Effects of different mulching methods on yield, quality and soil nutrients of open-air loose-curd cauliflower on plateau in summer [J]. , 2020, 32(9): 1626-1633.
[9]	YU Zonggang, JIANG Jun, YAO Yaling, GUO Ying, LI Chuang, YAN Haifeng. Correlation analysis of HSP70 gene polymorphism and semen quality in Xuefeng Black-bone chicken [J]. , 2020, 32(8): 1378-1384.
[10]	WANG Tonglin, YE Hongxia, ZHENG Jirong, LI Ming. Research progress of main flavor compounds in tomato fruits [J]. , 2020, 32(8): 1513-1522.
[11]	HAN Lijie, DONG Weixin, ZHANG Yuechen. Effects of different water and fertilizer treatments on canopy structure, yield and grain quality of wheat [J]. , 2020, 32(6): 953-962.
[12]	XU Jianmin, SHI Hedi, SHI Peihua, ZHANG Zeyang, XU Zhigang. Comparison of fitting models of light response curve of potato under different light quality [J]. , 2020, 32(5): 753-761.
[13]	HU Jian, HU Fengjun, ZHANG Hong, ZHU Ying. Optimization of wireless sensor network for water quality monitoring based on improved cuckoo search algorithm [J]. , 2020, 32(5): 897-903.
[14]	YU Bin, WANG Weifang. Technological innovation empowered by ownership structure optimization:an empirical study based on panel data of Zhejiang agricultural leading enterprises [J]. , 2020, 32(5): 931-940.
[15]	DENG Qian, WANG Yang, DENG Qunxian, XIN Yaning, LI Lei, LONG Xingyu, ZHU Jin, ZHANG Huifen, XIA Hui, LIANG Dong. Fruit development regulation and quality accumulation characteristics analysis of Zizyphus jujuba cv. Shucuizao [J]. , 2020, 32(4): 644-652.