沙蟹汁调配工艺的研究  

Study on the Blending Technology of Pickled Crab

作　　者：罗美燕 陈蕾蕾 徐雯慧 杨玉平 黎志健 刘唤明 邓楚津 洪鹏志 LUO Mei-yan;CHEN Lei-lei;XU Wen-hui;YANG Yu-ping;LI Zhi-jian;LIU Huan-ming;DENG Chu-jin;HONG Peng-zhi(Key Lab of Aquatic Product Processing and Safety in Guangdong Province,Guangdong Modern Agricultural Science and Technology Innovation Center,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省现代农业科技创新中心,广东湛江524088

出　　处：《中国调味品》2020年第8期78-82,共5页China Condiment

基　　金：北海市科技计划项目(北科合201884015);广东海洋大学创新实验项目(CXXL2019157);南方海洋科学与工程重点实验室(湛江)资助项目(ZJW-2019-07);湛江市海洋经济创新发展示范市建设项目(2017C 8B 1)。

摘　　要：为了改善沙蟹汁的风味,提高沙蟹汁的市场价值,沙蟹汁经β-环糊精脱腥处理后,利用核苷酸钠和鱼露肽进行调配。以感官评价为指标,探究核苷酸钠和鱼露肽的最佳添加量,并利用电子鼻、电子舌分析其风味变化。结果表明,添加2.0%鱼露肽和3.0%核苷酸钠的沙蟹汁感官评分较高;电子鼻分析结果表明,氮氧化合物、甲基类化合物含量减少,芳香类化合物含量增加;电子舌分析结果表明,咸味、鲜味、苦味、丰富性均变化显著。通过脱腥处理后,添加鱼露肽和核苷酸钠调配的沙蟹汁风味得到很大改善。In order to improve the flavor and increase the market value of pickled crab,after the pickled crab is treated with β-cyclodextrin,sodium nucleotide and fish sauce peptide are used for blending.With sensory evaluation as the index,the optimal additive amount of sodium nucleotide and fish sauce peptide are explored,and the flavor changes are analyzed by electronic nose and electronic tongue.The results show that the pickled crab added with 2.0%fish sauce peptide and 3.0%sodium nucleotide has a higher sensory score.Electronic nose analysis results show that the content of nitrogen oxides and methyl compounds decreases,and the content of aromatic compounds increases.Electronic tongue analysis results show that the saltiness,umami,bitterness and richness all change significantly.After the deodorization treatment,the flavor of pickled crab prepared by adding fish sauce peptide and sodium nucleotide is greatly improved.

关 键 词：沙蟹汁 风味 感官评价 电子鼻 电子舌 

分 类 号：TS264.9[轻工技术与工程—发酵工程]