电子束辐照对蟹肉嗅感及其关键气味物质的影响  

Effect of Electron Beam Irradiation on the Smell and Key Odor Compounds of Ovalipes punctatus Meat

作　　者：梅卡琳 李高尚 陈燕婷 张进杰[1] 徐大伦[1] 楼乔明[1] 杨文鸽[1] MEI Kalin;LI Gaoshang;CHEN Yanting;ZHANG Jinjie;XU Dalun;LOU Qiaoming;YANG Wenge(Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province,College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China)

机构地区：[1]宁波大学食品与药学学院、浙江省动物蛋白食品精深加工技术重点实验室,浙江宁波315211

出　　处：《食品科学》2018年第24期203-208,共6页Food Science

基　　金：“十二五”国家科技支撑计划项目(2015BAD17B02-3);国家自然科学基金面上项目(31371793).

摘　　要：为分析电子束辐照对蟹肉嗅感的影响及利用电子束辐照技术消减蟹肉过敏性提供依据。研究1、3、5、7、9 kGy电子束辐照对细点圆趾蟹蟹肉感官、挥发性风味及相对气味活度值的影响。结果发现,辐照后蟹肉嗅感有一定变化,感官评分随辐照剂量的增加而有所降低;电子鼻分析结果显示,1、3、5 kGy组蟹肉的嗅感变化不显著,7、9 kGy组蟹肉的嗅感变化显著;经1、3、5、7、9 kGy剂量辐照,通过气相色谱-质谱联用仪鉴定到的蟹肉挥发性风味成分的种数由对照组的55种分别增至60、57、62、60种和58种,但辐照对蟹肉中起关键和有修饰作用的气味物质的种类基本没有影响。总之,经5 kGy及以下剂量辐照,蟹肉能较好地保持其原有嗅感,7 kGy和9 kGy辐照会导致轻微异味的产生。The effect of electron beam irradiation at doses of1,3,5,7,and9kGy on the sensory score,volatile flavor and relative odor activity value of crab meat(Ovalipes punctatus)was evaluated.Sensory evaluation showed that the smell of crab meat was changed after irradiation.The sensory score decreased with the increase of irradiation dose.Electronic nose analysis showed a significant difference in flavor between crab meat irradiated at7and9kGy but not between the samples irradiated at1,3,and5kGy.The results of gas chromatography-mass spectrometry(GC-MS)showed that55volatile flavor compounds were found in crab meat and the number increased to60,57,62,60and58after irradiation at1,3,5,7,and9kGy,respectively.However,irradiation had almost no impact on the key volatile flavor compounds of crab meat or the volatile compounds that could modify the flavor of crab meat.In conclusion,the smell of crab meat can be maintained under electron beam irradiation at doses lower than or equal to5kGy,but irradiation at7and9kGy will cause slight off-odor.

关 键 词：电子束辐照 细点圆趾蟹 挥发性风味成分 相对气味活度值 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]