基于响应面法和气相色谱-离子迁移谱优化藏羊羊肝粉腥味去除工艺

Optimization of the Removal Process of Fishy Odor from Tibetan Sheep Liver Powder Using Response Surface Methodology and Gas Chromatography-Ion Mobility Spectrometry

摘要:

畜禽副产物内脏副产物一般因其难以去除的腥味,制约了副产物的精深化加工利用。本试验首先对羊肝粉腥味的去除工艺进行研究：以感官评分为指标,采用单因素试验考察漂洗次数、漂洗时间、煮制时间、添加辅料浓度、干燥时间和干燥温度6个因素,在单因素试验基础上进行Box-Behnken 响应面设计法优化羊肝粉去腥的最佳工艺；其次,采用气相-离子迁移谱(GC-IMS)分析最优去腥工艺及未去腥的羊肝的挥发性物质,确定处理工艺的有效性。结果表明,在煮制时间为50 min,添加辅料浓度为4%(质量分数,下同),干燥时间为4 h时,羊肝粉去腥感官评价最优。GC-IMS结果表明：通过最优去腥工艺,可去除多种不良风味并富集大量挥发性香味的醛类、酮类、醇类等物质,去腥效果显著,风味改良较好。该研究结果可为后续羊肝去腥优化及风味畜产品的开发改良奠定理论基础。

Abstract:

The strong odor of livestock and poultry visceral by-products presents a challenge in their removal, hindering the refinement and utilization of these by-products.SThe removal process of sheep liver powder was studied in this experiment. With sheep liver as raw material and sensory score as index, six factors including rinsing times, rinsing time, cooking time, concentration of auxiliary materials, drying time and drying temperature were used to carry out single factor experiment. On the basis of single factor experiment, three factors and three levels of Box-Behnken response surface design method was used to optimize the best process of sheep liver powder deodorization. Gas chromatography-ion mobility spectrometry ( GC-IMS ) analysis was performed on the characteristic volatile organic compounds of the optimized and unoptimized sheep liver powder products to determine the effectiveness of the treatment process. The results showed that the sensory evaluation of sheep liver powder was the best when the cooking time was 50 min, the concentration of excipients was 4%, and the drying time was 4 h.The results of GC-IMS showed that a variety of bad flavors could be removed and a large number of volatile flavor substances such as aldehydes, ketones and alcohols could be enriched in this deodorization process. The deodorization effect was significant and the flavor was improved. The results of this study can lay a theoretical foundation for the subsequent optimization of sheep liver deodorization and flavor development and improvement.