海捕三疣梭子蟹蟹糊加工工艺研究及其风味轮廓分析  

Study on the Processing Technology and Flavor Profile Analysis of the Crab Paste of Marine Portunus trituberculatus

作　　者：许丹[1] 朱剑[1] 沈虹力 陈云云 张小军[1] 许文军[1] 何杰[1] XU Dan;ZHU Jian;SHEN Hong-li(Zhejiang Marine Fisheries Research Institute,Marine and Fishery Institute of Zhejiang Ocean University,Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province,Zhejiang Province Key Laboratory of Mariculture and Enhancement,Zhoushan 316021;China Aquatic Products Zhoushan Marine Fisheries Corp,Zhoushan 316000,China)

机构地区：[1]浙江省海洋水产研究所,浙江海洋大学海洋与渔业研究所,浙江省海洋渔业资源可持续利用技术研究重点实验室,浙江省海水增养殖重点实验室,浙江舟山316021 [2]中国水产舟山海洋渔业有限公司,浙江舟山316000

出　　处：《浙江海洋大学学报（自然科学版）》2023年第1期29-35,共7页Journal of Zhejiang Ocean University：Natural Science

基　　金：浙江省重大农业技术协同推广项目(2020XTTGSC03);浙江省省属科研院所扶持专项项目(HYS-CZ-202206);浙江省省属科研院所扶持专项项目(HYS-CZ-202308)。

摘　　要：以新鲜海捕三疣梭子蟹为原料制备蟹糊,通过感官评价、基本营养成分、电子舌和挥发性风味成分来分析海捕三疣梭子蟹蟹糊的风味轮廓。结果表明:三疣梭子蟹蟹糊加工工艺流程和配方为鲜活三疣梭子蟹经冷链运输至实验室后,洗净、沥干,去除壳、鳃、脐等不可食用部位,剪成1 cm×1 cm×1 cm左右小块,加入4%食盐、2%黄酒、2%白糖,充分混匀,置于4℃冰箱内贮藏。由该工艺流程和配方制备的蟹糊具有海蟹固有的淡淡腥味,色泽较亮呈黄色,组织状态饱满且壳肉不分离,是一种健康低能量低脂低盐高蛋白加工品;经GC-MS检测发现蟹糊中共有47种挥发性风味物质,其中乙醛、己酸乙酯和醇类物质为风味主要贡献物质;电子舌结果数据表明该蟹糊具有滋味鲜美且持久,苦味较弱,无酸涩及其回味的优点。The crab paste was prepared from fresh marine Portunus trituberculatus as raw material,and the flavor profile of the marine P.trituberculatus paste was analyzed through sensory evaluation,basic nutritional components,electronic tongue and volatile flavor components.The results showed that the processing process and formula of marine P.trituberculatus paste was that after the fresh P.trituberculatus was transported to the laboratory through the cold chain,washed and drained,the shells,gills,navels and other inedible parts are removed,and then cut into 1 cm×1 cm×1 cm small pieces,add 4%salt,2%rice wine,2%sugar,mix well,and stored in a refrigerator(4℃).The crab paste prepared by the process and formula had the inherent light fishy smell of sea crabs,the color was brighter and yellow,the tissue state was full and the shell and meat were not separated,and it was a healthy,low-energy,low-fat,low-salt and high-protein processed product;There were 47 volatile flavor substances in crab paste detected by GC-MS,among which acetaldehyde,ethyl caproate and alcohol were the main flavor contributors;Electronic tongue results showed that the crab paste had the advantages of delicious and lasting taste,weak bitterness,no sourness and aftertaste.

关 键 词：海捕三疣梭子蟹 蟹糊 风味轮廓 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]