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中国精品科技期刊2020
饶菁菁,皮俊飞,吴晨昕,等. 大黄鱼鱼卵油对面包品质特性及挥发性风味物质的影响[J]. 食品工业科技,2025,46(7):1−8. doi: 10.13386/j.issn1002-0306.2024040339.
引用本文: 饶菁菁,皮俊飞,吴晨昕,等. 大黄鱼鱼卵油对面包品质特性及挥发性风味物质的影响[J]. 食品工业科技,2025,46(7):1−8. doi: 10.13386/j.issn1002-0306.2024040339.
RAO Jingjing, PI Junfei, WU Chenxin, et al. Effect of Large Yellow Croaker Roe Oil on the Quality Characteristics and Volatile Flavor Compounds of Bread[J]. Science and Technology of Food Industry, 2025, 46(7): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040339.
Citation: RAO Jingjing, PI Junfei, WU Chenxin, et al. Effect of Large Yellow Croaker Roe Oil on the Quality Characteristics and Volatile Flavor Compounds of Bread[J]. Science and Technology of Food Industry, 2025, 46(7): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040339.

大黄鱼鱼卵油对面包品质特性及挥发性风味物质的影响

Effect of Large Yellow Croaker Roe Oil on the Quality Characteristics and Volatile Flavor Compounds of Bread

  • 摘要: 本研究主要考察大黄鱼鱼卵油添加比例对面包品质特性和挥发性风味物质的影响。通过分析添加不同比例(0、1%、2%、3%、4%、5%,w/w)大黄鱼鱼卵油的面包色度、比容、水分含量以及质构等特性指标,考察大黄鱼鱼卵油对面包品质特性的影响,同时采用气相色谱-离子迁移谱(Gas Chromatography-ion Mobility Spectrometry,GC-IMS)分析面包中的差异挥发性物质。结果表明,面包的L*值和b*值较未添加大黄鱼鱼卵油组无显著变化(P>0.05),a*值显著升高(P<0.05),比容和水分含量随着大黄鱼鱼卵油的添加呈先增大后减小的趋势,硬度和咀嚼性呈先减小后增大的趋势。大黄鱼鱼卵油添加比例为3%时,面包的综合品质较好。进一步分析添加3%鱼卵油的面包(鱼油组)与对照组的挥发性风味物质,两组检出相同的挥发性风味物质32种,以醇类、酮类和醛类为主,酯类、酸类和烷类次之。其中3-羟基-2-丁酮、乙酸、甲酸乙酯、己醇、乙酸乙酯和丁醇等物质在鱼油组浓度明显高于对照组,增强面包的奶油糖果香、酒香和水果香等特征香气。本文为大黄鱼鱼卵油在面包生产中的应用提供了理论参考。

     

    Abstract: This study focused on the effects of the addition ratio of large yellow croaker roe oil on the quality characteristics and volatile flavor substances of bread. Briefly, the chromaticity, specific volume, moisture content and texture of the bread added with 0, 1%, 2%, 3%, 4% and 5% (w/w) large yellow croaker roe oil were analyzed to investigate the effect on bread quality characteristics, meanwhile, the different volatile substances in bread were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the L* and b* values had no change significantly (P>0.05), while the a* value increased significantly (P<0.05). With the addition of large yellow croaker roe oil, the specific volume and moisture content of the bread saw a trend from growth to decline, while the hardness and chewiness decreased first and then increased. When the proportion of large yellow croaker roe oil was 3%, the overall quality of bread was better. The volatile flavor compounds in 3%-fish roe oil-added bread (fish oil group) and non-fish roe oil-added bread (control group) revealed that 32 volatile compounds were detected in each group, of which alcohols, ketones and aldehydes were the main compounds, followed by esters, acids and alkanes. Among them, the concentrations of 3-hydroxy-2-butanone, acetic acid, ethyl formate, 1-hexanol, ethyl acetate and butanol in the fish oil group were significantly higher than those in the control group, and enhanced the characteristic aromas of creamy confectionery aroma, wine aroma and fruit aroma. This paper provides a theoretical reference for the application of large yellow croaker roe oil in bread production.

     

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