3种海参脱腥方法的效果比较研究  

Comparative Study on the Effects of Three Deodorization Methods on Sea Cucumber

作　　者：石友盛 谢文强 陈贤功 胡晓苹[1] SHI You-sheng;XIE Wen-qiang;CHEN Xian-gong;HU Xiao-ping(School of Food Science and Engineering,Hainan University,Haikou 570228,Hainan,China)

机构地区：[1]海南大学食品科学与工程学院,海南海口570228

出　　处：《食品研究与开发》2021年第20期79-85,共7页Food Research and Development

基　　金：海南省重点研发计划项目(ZDYF2019067)。

摘　　要：该研究旨在对海参脱腥方法的脱腥效果进行比较研究。分别采用物理法(减压处理)、物理-化学法(减压同时经茶及氯化钙溶液浸泡处理)及物理-化学-微生物发酵法(减压同时经茶及氯化钙溶液浸泡再经乳酸菌发酵处理)3种方法去除海参的腥味。基于气相色谱质谱联用技术,发现经3种脱腥方法处理后海参气味物质中的(E)-2-癸烯、1-丁醇、(E)-2-戊烯-1-醇、苯甲醛、苯酚、苯甲醇及2-辛酮等9种物质的相对含量明显减少;电子鼻测试结果表明,海参经3种脱腥方法处理后,传感器W1S(对甲烷敏感)及W2S(对乙醇及部分芳香族化合物敏感)的响应值较未处理海参有较大程度的降低。总体来看,物理-化学法和物理-化学-微生物发酵法的脱腥效果比较接近,优于物理法。但是,全质构分析结果表明,物理-化学法处理的即食海参过硬不宜食用,而物理-化学-微生物发酵法处理的即食海参软硬适宜。综合气味分析和全质构分析结果,经物理-化学-微生物发酵法处理后制备的即食海参具有较佳的品质。The study compared methods of deodorization of sea cucumber using a physical(decompression treatment),physical-chemical(decompression treatment with tea and calcium chloride soaking),and combined physical-chemical-microbial fermentation(decompression treatment with tea and calcium chloride soaking,and fermentation by Lactobacillus)methods.Gas chromatography-mass spectroscopy revealed significant decreases in the relative contents of(E)-2-decenal,1-butanol,(E)-2-pentene-1-ol,benzaldehyde,phenol,benzyl alcohol,2-octanone,and other 9 kinds of compounds using all three methods.Electronic nose analysis showed that all three methods resulted in marked reductions in response values of W1S(sensitive to methane)and W2S(sensitive to ethanol and some aromatic compounds)compared with those of untreated sea cucumber.In addition,the deodorization effects using the physical-chemical and physical-chemical-microbial fermentation methods produced similar benefits that were superior better to those of the physical method.However,texture profile analysis(TPA)showed that the ready-to-eat sea cucumber treated by physical-chemical method was hard and not suitable for consumption,while physical-chemical-microbial fermentation treatment yielded a product that was suitable for consumption.The odor analysis and TPA results indicated that ready-to-eat sea cucumber prepared after physical-chemical-microbial fermentation had the better quality.

关 键 词：海参 脱腥处理 挥发性物质 气相色谱质谱分析 电子鼻 全质构分析 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]