蟹糊腌制过程中风味与质量品质动态变化及其相关性研究  

The dynamic change and correlation analysis between flavor and quality in the pickling crab paste

作　　者：郑睿行 丁源 邢家溧 承海 张书芬 毛玲燕 ZHENG Rui-xing;DING Yuan;XING Jia-li;CHENG Hai;ZHANG Shu-fen;MAO Ling-yan(Ningbo Institute for Food Control,Ningbo,Zhejiang 315048,China)

机构地区：[1]宁波市食品检验检测研究院,浙江宁波315048

出　　处：《食品与机械》2020年第2期32-37,共6页Food and Machinery

基　　金：浙江省公益类项目(编号:LGC20C200003);国家市场监管总局科技计划项目(编号:2019MK080);宁波市自然科学基金项目(编号:2018A610223,2018A610336);浙江省食品药品监督管理局2018年度科技计划项目(编号:201802,201811);宁波市泛3315创新团队(编号:2018B-18-C);宁波市高新精英创新团队(编号:甬高科[2018]63号);宁波市现代服务业项目(编号:2019F1017)。

摘　　要：以新鲜梭子蟹为原料制备腌制蟹糊,对其腌制5个阶段(0,6,18,30,42h)的感官指标与理化指标(包括pH值、挥发性盐基氮、硫代巴比妥酸值和总游离氨基酸)、菌落总数的变化进行研究,相关性分析后进一步通过回归预测模型的建立表征蟹糊腌制过程中风味动态变化。结果表明,蟹糊腌制过程中的感官指标腥味、硫味、苦味及饱满度等风味指标与pH值、挥发性盐基氮、硫代巴比妥酸值及菌落总数存在显著(P<0.05)或者极显著(P<0.01)的线性相关,进一步以显著指标为参数建立了蟹糊中腥味、硫味、饱满度与弹性的回归预测模型,模型的方差解释率达到75%以上。蟹糊的风味感官品质与质量品质间的相关性,可以实现理化指标对感官风味的量化预测分析。To explore the scientific representation about the dynamic change of crab paste in pickling periods,fresh swimming crab was prepared for pickling the crab paste.Thereafter,the sensory and physical-chemical properties(pH,total volatile basic nitrogen,thiobarbituric acid,and free amino acid)and total plate count of different pickling periods(0,6,18,30 and 42 h)were analyzed,and the correlation analysis and regression prediction model were carried out.The correlation analysis results showed that the free amino acid had no relation with sensory qualities.The flavor sensory properties such as fishy smell,sulfur smell,plumpness and flexibility were all significantly(P<0.05)or extremely significant(P<0.01)linearly correlated with one or more indicators of pH,TVB-N,TBA,and related total plate count.They could be used to construct the regression model of sensory qualities such as pH,TVBN,TBA,and total plate count of crab paste,The variance interpretation rate of those predictive models were over 75%.There was a good correlation between the sensory quality and quality of crab paste,and the sensory quality could be used to predict and analyze the sensory quality of crab paste.This provided a scientific way to characterize the dynamic flavor changes crab paste in the periods and a theoretical basis for improving the flavor quality and quality of crab paste and promoted the standardization and modernization of production.

关 键 词：蟹糊 风味 感官品质 相关性 预测模型 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]