微波熟制对小龙虾营养与风味的影响  

Study on microwave heating on nutrition and flavor composition of crayfish

作　　者：徐文思 杨祺福 赵子龙 闫明珠 吴双庆 王燕 杨品红 XU Wen-si;YANG Qi-fu;ZHAO Zi-long;YAN Ming-zhu;WU Shuang-qing;WANG Yan;YANG Pin-hong(College of Life and Environmental Sciences,Hunan University of Arts and Science,Changde,Hunan 415000,China;Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries,Changde,Hunan 415000,China;Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area,Changde,Hunan 415000,China;Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases,Changde,Hunan 415000,China;Changde Research Center for Agricultural Biomacromolecule,Changde,Hunan 415000,China)

机构地区：[1]湖南文理学院生命与环境科学学院,湖南常德415000 [2]水产高效健康生产湖南省协同创新中心,湖南常德415000 [3]环洞庭湖水产健康养殖及加工湖南省重点实验室,湖南常德415000 [4]水生动物重要疫病分子免疫技术湖南省重点实验室,湖南常德415000 [5]常德市农业生物大分子研究中心,湖南常德415000

出　　处：《食品与机械》2022年第2期216-221,227,共7页Food and Machinery

基　　金：湖南省水产产业技术体系建设项目(编号:湘农发[2019]26号);湖南文理学院大学生创新创业训练计划项目(编号:XDC2021031);湖南文理学院大学生创新性试验计划项目(编号:ZC2001);湖南文理学院博士启动基金(编号:19BSQD05,19BSQD06);湖南省教育厅科学研究项目(编号:19C1280,20C1265)。

摘　　要：目的:探究微波熟制工艺对小龙虾营养成分与风味成分的影响。方法:以鲜活小龙虾为试验对象,分析未经微波加热及210,350 W微波加热5 min后的熟制小龙虾肌肉部分的营养成分与风味成分变化。结果:低功率微波加热并未对小龙虾水分含量造成显著影响,而350 W微波条件下水分损失显著。干基样品中,不同功率微波处理后灰分无显著变化;总糖和粗脂肪含量呈降低趋势;而随着微波功率的提高,粗蛋白含量呈上升趋势。微波熟制对小龙虾不饱和脂肪酸含量有显著影响;总氨基酸及必需氨基酸含量显著下降,但仍保持较高的营养价值。随着微波功率的提高,小龙虾中的风味成分含量显著降低,如呈鲜、甜味的游离氨基酸与呈味核苷酸,其味道强度值及味精当量值均有明显损失。结论:微波加热熟制工艺在一定程度上会使小龙虾肉质营养有所损失,但可以接受;而对于小龙虾的鲜香风味与滋味有明显降低趋势,且微波功率越大,风味损失越多。Objective: The effect of microwave heating on nutrition and flavor composition of crayfish was investigated. Methods: After pre-treatment, the nutrition and flavor changes of crayfish without microwave treatment, 210 W microwave and 350 W microwave treatment for 5 min were analyzed respectively. Results: The results showed that low power microwave treatment did not significant affect the crayfish water content, which was obvious loss under the condition of 350 W microwave. In dry samples, the microwave power had no significant effect in crude ash, while the total sugar and crude fat was affected with a decrease tendency. However, the microwave power significantly increased the crude protein content. Microwave heating had a significant effect on the unsaturated fatty acids in crayfish, and the contents of total amino acids and essential amino acids decreased with the microwave power increase, with a high nutritional value maintained. With the increase of microwave power, the contents of flavor components in crayfish decreases, such as umami amino acids, sweet amino acids and flavored nucleotides. Both the taste activity value and the equivalent umami concentration were lost obviously. Conclusion: Microwave heating treatment can cause the nutrient loss of crayfish, in an acceptable range. However, microwave power cna significant decrease the fresh flavor and taste of crayfish, showing a linear trend.

关 键 词：小龙虾 微波 脂肪酸 氨基酸 核苷酸 味道强度值 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]