摘要
以克氏原螯虾为研究对象,分别测定克氏原螯虾熟制前后基本营养成分、可食组织得率的变化,运用电子鼻、固相微萃取-气相色谱-质谱联用、气相色谱-离子迁移谱(gas chromatography ion mobility spectrometry,GC-IMS)等技术结合游离氨基酸含量研究克氏原螯虾不同可食部位风味成分的变化。结果表明:克氏原螯虾的重要可食部位是尾肉与肝胰腺,且含有大量蛋白质与脂肪;其中克氏原螯虾肝胰腺熟制前后气味差异远大于尾肉熟制前后气味差异;熟制前后克氏原螯虾尾肉和肝胰腺中共检出59种挥发性物质,结合GC-IMS分析可知,虾肉熟制后出现新的风味物质,并且一些原有物质(乙酸乙酯、丁酸甲酯和3-辛酮等)含量升高,肝胰腺熟制后挥发性有机物种类(醛类、酮类以及少量醇类和呋喃等物质)减少,含量大部分降低,也有少量物质(乙醇、丙醛、丁醛和戊醛等)含量升高;克氏原螯虾肝胰腺熟制后游离氨基酸总量明显升高,达119.63 mg/g,而尾肉熟制前后游离氨基酸总量相比肝胰腺熟制前后变化较小,但含量很高,达237.51 mg/g。
The changes in basic nutrients and edible tissue yield of the crayfish(Procambarus clarkia)were evaluated before and after cooking.The changes in the volatile flavor composition of different edible parts were analyzed by using electron nose,solid phase microextraction coupled to gas chromatography-mass spectrometry(SPME-GC-MS)and gas chromatography-ion mobility spectrometry(GC-IMS)as well as determining free amino acid contents.The results showed that the major edible parts of crayfish were tail meat and hepatopancreas,both of which were found to contain a large amount of protein and fat.There were even greater changes in the odor of hepatopancreas before and after cooking when compared with tail meat.A total of 59 volatile substances were detected in raw and cooked tail meat and hepatopancreas,and GC-IMS analysis showed that new flavor substances were generated in crayfish meat after cooking,and the contents of some substances increased,such as ethyl acetate,methyl butyrate,and 3-octanone.For hepatopancreas,the number of volatile organic compounds including aldehydes and ketones as well as lesser amounts of alcohols and furans decreased after cooking,and the contents of most volatile compounds declined except that ethanol,propanal,butyraldehyde and glutaraldehyde increased.After cooking,the total amount of free amino acids in hepatopancreas increased significantly,reaching 119.63 mg/g,but the value in tail meat changed little and remained as high as 237.51 mg/g.
作者
周明珠
熊光权
乔宇
汪超
汪兰
吴文锦
李新
石柳
丁安子
黎彩
ZHOU Mingzhu;XIONG Guangquan;QIAO Yu;WANG Chao;WANG Lan;WU Wenjin;LI Xin;SHI Liu;DING Anzi;LI Cai(School of Bioengineering and Food,Hubei University of Technology,Wuhan 430064,China;Institute of Agricultural Products Processing and Nuclear Agriculture Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Wuhan Liangzihu Aquatic Product Processing Co.Ltd.,Wuhan 430200,China)
出处
《肉类研究》
北大核心
2020年第9期52-56,57,58,共7页
Meat Research
基金
湖北省技术创新专项重大项目(2019ABA087)。
