不同贮藏温度对香辣克氏原螯虾头酱品质影响研究  

Research on Effect of Different Storage Temperatures on the Quality of Spicy Procambarus clarkii Head Sauce

作　　者：冯明会 李兴华[1] 郭嘉昒 李想[1] FENG Ming-hui;LI Xing-hua;GUO Jia-hu;LI Xiang(Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院,成都610100

出　　处：《中国调味品》2020年第7期48-52,共5页China Condiment

基　　金：四川省哲学社会科学重点研究基地——川菜发展研究中心项目“小龙虾副产物制备香辣虾酱工艺研究”(CC20Z04);四川旅游学院校级重点项目(19SCTUSZ02);四川旅游学院四川少数民族饮食文化传承与传播研究团队(18SCTUTD01);肉类加工四川省重点实验室项目(19-R-28)。

摘　　要：为了进一步研究香辣克氏原螯虾头酱在贮藏过程中品质变化规律,文章通过分析4,18,33℃贮藏条件下香辣克氏原螯虾头酱的感官品质、呈味核苷酸、游离氨基酸、辣椒素含量、色泽、总酸以及菌落总数等指标变化情况。研究结果表明:随着贮藏时间延长,各实验组感官评分逐渐下降,菌落总数、酸度上升,呈味核苷酸、游离氨基酸和辣椒素含量降低,色泽逐渐变差。贮藏温度条件对香辣克氏原螯虾头酱品质影响较大,4,18,33℃贮藏条件下各实验组货架期分别为80,70,50d。该研究为香辣克氏原螯虾头酱合理选择贮藏条件提供了理论依据,也为相关研究提供了参考。In order to further study the quality change rule of spicy Procambarus clarkii head sauce during storage,the changes of indexes such as sensory quality,flavor nucleotides,free amino acids,capsaicin content,color,total acids and total number of colonies of spicy Procambarus clarkii head sauce stored at 4,18,33℃are analyzed.The results show that with the prolong of storage time,the sensory score of each experimental group gradually decreases,the total number of colonies and acidity increase,and the content of flavor nucleotides,free amino acids and capsaicin decreases,and the color gradually becomes worse.The storage temperature conditions have a great influence on the quality of spicy Procambarus clarkii head sauce,and the shelf life of each experimental group under the storage conditions of 4,18,33℃is 80,70,50 d respectively.This study has provided a theoretical basis for the rational selection of storage conditions for spicy Procambarus clarkii head sauce and a reference for related research.

关 键 词：克氏原螯虾 虾头酱 调味品 品质变化 货架期 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]