红茶对海螺肉去腥和保鲜作用的研究  

Study on the Effect of Black Tea on the Deodorization and Preservation of Conch Meat

作　　者：葛胜晗 周阿容 黄晨楹 郑宝东[1] 曾绍校[1] 林少玲[1] GE Sheng-han;ZHOU A-rong;HUANG Chen-ying;ZHENG Bao-dong;ZENG Shao-xiao;LIN Shao-ling(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350000,China)

机构地区：[1]福建农林大学食品科学学院,福州350000

出　　处：《中国调味品》2018年第12期23-31,共9页China Condiment

基　　金：福建省自然科学基金项目(2017I0002);国家自然科学基金青年基金(81703065)

摘　　要：为了提高海螺肉的经济价值,文章进行了红茶对海螺肉去腥和保鲜作用的研究,实验以海螺肉为原料,研究了红茶浓度、浸泡温度、浸泡时间对其感官分值的影响,并对红茶脱腥处理前后海螺肉中挥发性成分和品质特性进行了分析。实验采用中心组合设计优化感官分值,利用气质联用技术(GC-MS)研究了腥味物质的成分变化,并以菌落总数、TBA值、pH值为指标分析了红茶脱腥处理对海螺肉冷藏过程中品质的影响。结果表明,海螺肉感官分值最佳的工艺条件为:红茶浓度为0.9g/L,浸泡时间为44min,浸泡温度为34℃,此条件下制得的海螺肉感官分值为7.80±0.42。最优条件处理后,海螺肉腥味物质成分得到了有效降低。此外,经过红茶处理后的海螺肉菌落总数和TBA值较未处理前都明显降低了,pH值也较为稳定。综上所述,红茶处理海螺肉不仅可以除去腥味,提高感官分值,更具有抑菌、保鲜的作用。In order to improve the post-harvest utilization value of conch meat,black tea deodorization treatment is used to treat conch meat from the elements including black tea concentration,soaking temperature and soaking time.The volatile components and quality characteristics in the conch meat treated with/without black tea deodorization treatment are also analyzed.A central composite design is used to further optimize based on the single factor experiments,and the flavor ingredients are analyzed by GC-MS.Meanwhile,the total number of colonies,TBA value and pH as the indicators of conch meat after treated with/without black tea deodorization treatment are also evaluated during cold storage.The results show that the best process conditions on the sensory score of conch meat are as follows:black tea concentration is 0.9 g/L,soaking time is 44 min,soaking temperature is 34℃,and the sensory score obtained under such conditions is 7.8±0.42.In addition,the odor substance of black tea deodorization treated group are alleviated and total number of colonies as well as TBA values are significantly lower than the untreated group,and the pH value is also relatively more stable.In conclusion,black tea deodorization treatment can not only weaken the stench of conch meat by improving the sensory score,but also have the antibacterial and preservation effects.

关 键 词：海螺肉 红茶脱腥处理 GC-MS 品质特性 

分 类 号：TS205.9[轻工技术与工程—食品科学]