不同干燥方式对牡蛎非挥发性呈味物质的影响  

Effects of Different Drying Methods on Nonvolatile Flavor Components in Oyster

作　　者：孙鹤 史梦佳 谢洪轩 刘涛 王家东 王荣荣 SUN He;SHI Mengjia;XIE Hongxuan;LIU Tao;WANG Jiadong;WANG Rongrong(Xinyang College of Agriculture and Forestry,Xinyang 464000,China;Liaoning Anjing Food Co.,Ltd.,Anshan 114000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000 [2]辽宁安井食品有限公司,辽宁鞍山114000

出　　处：《食品科技》2022年第5期173-181,共9页Food Science and Technology

基　　金：河南省高等学校青年骨干教师培养计划项目(2020GGJS262);信阳农林学院青年基金项目(20200111);信阳农林学院青年教师科研基金项目(2018LG014)。

摘　　要：以冷风干燥和热风干燥制得的牡蛎干制品为研究对象,对其脂肪酸、游离氨基酸、呈味核苷酸的组成和含量进行测定,选择最适合描述牡蛎冷风干燥的动力学模型,明确牡蛎干制品的呈味特征。结果显示,2种牡蛎干制品的饱和脂肪酸和多不饱和脂肪酸含量均较高,占总脂肪酸含量的35%~50%,对比热风干制品,冷风干制品中二十碳五烯酸(Eicosapentaenoic acid,EPA)和二十二碳六烯酸(Docosahexaenoic acid,DHA)总含量较高;2种牡蛎干制品均可检测出17种游离氨基酸,其中鲜味氨基酸含量相差不大,冷风干制品中甜味氨基酸含量较高,苦味氨基酸含量较低,但总氨基酸含量较高;2种牡蛎干制品均能检测出5种呈味核苷酸,其中5’-腺苷酸(AMP)在热风干制品中含量高达80.14 mg/100 g,具有强烈鲜味的5’-鸟苷酸(GMP)和5’-肌苷酸(IMP)在冷风干制品中含量均高于热风干制品;通过计算游离氨基酸与呈味核苷酸的味精当量(EUC值),发现冷风干制品的EUC值高于热风干制品;对比4种薄层干燥数学模型,认为Page模型更适合描述牡蛎冷风干燥动力学规律。由此可见,冷风干燥能有效降低脂肪酸的氧化分解,同时最大限度地保留原料中的风味物质。Taking the dried oyster products prepared by cold air drying and hot air drying as the research object,the composition and content of fatty acids,free amino acids and flavor nucleotides were determined,and the most suitable kinetic model for describing the cold air drying of oyster was selected to clarify the flavor characteristics of dried oyster products.The results showed that the contents of saturated fatty acids and polyunsaturated fatty acids in the two dried oyster were higher,accounting for 35%~50%of the total fatty acids.Compared with hot air dried products,the total contents of eicosapentaenoic acid(EPA)and docosahexaenoic acid(DHA)in cold air dried products are higher;17 kinds of free amino acids were detected in both dried oyster products,of which the content of fresh amino acids was almost the same.The content of sweet amino acids in cold air dried products was higher,the content of bitter amino acids was lower,but the content of total amino acids was higher.The content of 5’-adenylate(AMP)in hot air dried products was as high as 80.14 mg/100 g,and the content of 5’-guanosine acid(GMP)and 5’-inosine acid(IMP)with strong flavor in cold air dried products was higher than that in hot air dried products.By calculating the equivalent of monosodium glutamate(EUC)of free amino acids and flavoring nucleotides,it is found that the EUC value of cold air dried products is higher than that of hot air dried products,compared with four mathematical models of thin-layer drying,page model is more suitable to describe the dynamic law of oyster cold air drying.It can be seen that cold air drying can effectively reduce the oxidative decomposition of fatty acids and retain the flavor substances in the raw materials to the greatest extent.

关 键 词：冷风干燥 热风干燥 牡蛎 非挥发性呈味物质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]