摘要
为探究冻藏时间对熟制小龙虾风味的影响,采用顶空-固相微萃取-气相色谱-质谱法对冻藏过程中小龙虾虾肉和虾黄挥发性成分种类及含量进行检测,结合气味活度值筛选造成小龙虾风味劣变的关键成分。结果表明,电子鼻能够有效区分不同冻藏时间小龙虾的气味差异,虾肉及虾黄中的醇类、醛类、酮类、氮氧化物、烷烃类、硫化物含量均随着贮藏时间的延长呈上升趋势。冻藏4个月后,虾肉关键劣变成分为壬醛、戊醛,虾黄为己醛、壬醛,冻藏12个月后,虾肉及虾黄关键劣变成分主要包括己醛、庚醛、壬醛、戊醛、1-辛烯-3-醇和2,3-辛二酮。通过复配不同浓度的关键成分进行感官评价发现,随着熟制小龙虾冻藏时间的延长,异味强度不断增加。在此基础上建立的关键劣变成分定量检测方法可用于评价熟制小龙虾在冻藏过程中的风味变化。综上,冻藏过程中熟制小龙虾的风味劣变现象依然存在,本研究通过筛选关键挥发性成分并建立其定量检测方法,为控制熟制小龙虾冻藏过程中的风味劣变提供参考。
This study aimed to investigate the effect of frozen storage time on the flavor of cooked crayfish.Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to detect the types and contents of volatile components in the meat and hepatopancreas of crayfish during the frozen storage,and the key components causing the flavor deterioration of crayfish were identified based on odor activity values(OAV).The results showed that the electronic nose could clearly distinguish the differences in odor between crayfish with different freezing times.The contents of alcohols,aldehydes,ketones,nitrogen oxides,alkanes,and sulfides in the meat and hepatopancreas increased with storage time.After 4 months of frozen storage,the key components related to flavor deterioration in the meat were nonanal and pentanal,while those in the hepatopancreas were hexanal and nonanal.After 12 months of frozen storage,the key components related to flavor deterioration in both the meat and hepatopancreas were hexanal,heptanal,nonanal,pentanal,1-octen-3-ol,and 2,3-octanedione.Sensory evaluation with compounding different concentrations of the key odor components revealed that the off-flavor intensity increased continuously with frozen storage time.A quantitative method for detecting the key odor components was established,which could be used to evaluate the flavor changes of cooked crayfish during the frozen storage.In summary,the flavor of cooked crayfish deteriorated during frozen storage.This study provides a reference for controlling the flavor deterioration of cooked crayfish during frozen storage.
作者
刘慧雯
孙冲
孙德军
金艳
张凤翔
姚田玉
诸永志
王道营
LIU Huiwen;SUN Chong;SUN Dejun;JIN Yan;ZHANG Fengxiang;YAO Tianyu;ZHU Yongzhi;WANG Daoying(College of Food and Bioengineering,Jiangsu University,Zhenjiang 212001,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;College of Modern Agricultural,Changchun Polytechnic,Changchun 130033,China;Xinghua Development Centre of Modern Agriculture,Taizhou 225700,China)
出处
《肉类研究》
北大核心
2024年第8期33-41,共9页
Meat Research
基金
江苏现代农业(克氏原螯虾)产业技术体系质量安全与加工创新团队项目(JATS[2023]402)
江苏省自然科学基金面上项目(BK20211141)。
关键词
熟制小龙虾
冻藏
挥发性成分
风味劣变
cooked crayfish
frozen storage
volatile components
flavor deterioration
