摘要
为探究微波辅助干制对鲍肌肉品质的影响,本实验考察了干制过程中微波处理对经30%NaCl和5%双孢菇提取物腌制的鲍肌肉褐变强度、荧光强度、还原糖、氨基酸组成、糖蛋白等理化性质和挥发性风味的影响。结果显示,未微波(WMT)组和微波(MT)组鲍肌肉的荧光强度值和褐变强度值在干制过程中均逐渐增加,在105 d时达到最大值后开始下降。经120 d干制的WMT组鲍肌肉还原糖含量由7.24下降至5.58 mg/g,而MT组鲍肌肉还原糖含量由7.24增加至14.05 mg/g。WMT和MT组鲍肌肉总氨基酸含量由39.69 g/100 g分别增加至44.06和41.54 g/100 g。在干制30 d后,电泳图谱中出现明显高分子化合物和糖蛋白聚集物。相比WMT组,MT组鲍肌肉傅里叶变换红外光谱中不仅酰胺A带的波数下降更加显著,而且酰胺Ⅰ带和酰胺Ⅱ带吸收峰强度更强。不管是否微波处理,干制90 d的鲍肌肉的电子鼻中W2W(芳香成分、有机硫化物)和W2S(醛醇酮类化合物)传感器响应值明显大于未干制的样品。气相色谱-质谱联用仪测定的壬醛和1-辛烯-3-醇含量在干制90 d时明显下降,而芳樟醇含量明显增加。在相同干制时间内,MT组鲍肌肉中芳樟醇含量高于WMT组样品。研究表明,在干制过程中微波处理可以促进鲍肌肉美拉德反应程度,进而生成良好的挥发性气味。本研究结果将为利用微波辅助改良干鲍的制备工艺提供理论参考。
In order to explore the effect of microwave-assisted drying on the quality of abalone muscle,the effect of microwave treatment on the physicochemical properties and volatile flavor of abalone muscle marinated by 30%NaCl and 5%Agaricus bisporus extract solution during the drying process were studied.The physicochemical properties including browning intensity,fluorescence intensity,sugar reduction,amino acid composition,and glycoproteins were determined.The result shows that the fluorescence and browning intensity values of abalone muscle gradually increased with increasing drying time irrespective of undergoing microwave treatment(MT)and without it(WMT),and reached the maximum at 105 dafter being dried.The sugar content reduction in the WMT abalone muscle decreased from 7.24 mg/g to 5.58 mg/g after drying for 120 d,while that in the MT sample increased from 7.24 to 14.05 mg/g.The total amino acid content in the WMT and MT abalone muscle increased from 39.69 g/100 g to 44.06 and 41.54 g/100 g,respectively.The formed macromolecular compounds and glycoproteins were observed in the electrophoretic profile of abalone muscle after drying for 30 d.Compared to the WMT abalone muscle,not only did the wave number of amide A band in the FT-IR spectra of MT abalone muscle decrease more significantly,but also the absorption peak intensities of amide I and II bands were stronger.Irrespective of MT or WMT,the sensor response values of W2W(aromatic components,organic sulphides)and W2S(aldehydes,alcohols and ketones)in the electronic noses of abalone muscles dried for 90 d were higher than those of the untreated samples.Based on the results determined by gas chromatography mass spectrometry,it was found that the content of nonanal and 1-octen-3-ol in abalone muscle decreased significantly after being dried for 90 d,while the content of linalool increased significantly.At the same drying time,the linalool content in the MT abalone muscle was higher than that of WMT abalone muscle.The results of this study suggested that microwave treatment can promote the Maillard reaction of abalone muscle during the drying process,thereby generating a good volatile odor.This result can provide a theoretical reference for improving the preparation process of dried abalone using microwave assistance.
作者
廖玉琴
石林凡
任中阳
翁武银
黄文美
LIAO Yuqin;SHI Linfan;REN Zhongyang;WENG Wuyin;HUANG Wenmei(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Xiamen Daozhiyuan Biological Technology Co.,Ltd.,Xiamen 361024,China)
出处
《水产学报》
CAS
CSCD
北大核心
2024年第7期56-66,共11页
Journal of Fisheries of China
基金
国家自然科学基金(31571835,32272266)
福建省科技重大专项(2020NZ012015)
厦门市科技计划项目(2022CXY0312,3502Z20226018)。
关键词
鲍
双孢菇提取物
微波处理
干制时间
肌肉
挥发性风味
abalone
Agaricus bisporus extract
microwave treatment
drying time
muscle
volatile flavor
