干制过程中鲍鱼肌肉理化性质和挥发性风味的变化  

Changes in Physicochemical Properties and Volatile Flavors of Abalone Muscle during Drying Process

作　　者：廖玉琴 任中阳 石林凡 翁武银[1] 黄文美 LIAO Yuqin;REN Zhongyang;SHI Linfan;WENG Wuyin;HUANG Wenmei(Engineering Research Center of the Modern Technology for Eel Industry,Ministry of Education,Key Laboratory of Marine Functional Food in Xiamen,Fujian Provincial Engineering Technology Research Center of Marine Functional Food,College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Xiamen Daozhiyuan Biological Technology Co.Ltd.,Xiamen 361024,China)

机构地区：[1]集美大学海洋食品与生物工程学院,鳗鲡现代产业技术教育部工程研究中心,厦门市海洋功能食品重点实验室,福建省海洋功能食品工程技术研究中心,福建厦门361021 [2]厦门市岛之原生物科技有限公司,福建厦门361024

出　　处：《食品科学》2023年第12期252-261,共10页Food Science

基　　金：福建省科技重大专项(2020NZ012015);福建省海洋经济发展专项(FJHJF-L-2021-3);厦门市科技计划项目(2022CXY0312)。

摘　　要：考察鲍鱼肌肉在50℃和相对湿度65%条件下干制过程中理化性质和挥发性风味的变化规律。结果表明,随着干制时间的延长,鲍鱼表层肌肉和内部肌肉的褐变强度值和荧光强度值均逐渐增加,第90天达到峰值后开始下降。预处理后的鲍鱼表层肌肉还原糖和赖氨酸含量分别为3.11 mg/g和2.60%,干制120 d后下降至1.95 mg/g和1.61%。干制30 d后鲍鱼肌肉的电泳图谱中出现高分子聚合物。傅里叶变换红外光谱中糖蛋白特征吸收峰(1 403 cm^(-1)和1 026 cm^(-1))强度随干制时间的延长而逐渐增强。干制30 d后,电子鼻的W1W(硫化物)和W2S(醇醛酮类化合物)传感器响应值明显增加,气相色谱-质谱测定结果表明1-辛烯-3-醇含量下降,而(E,E)-2,4-癸二烯醛和芳樟醇含量增加。在相同干制时间下,鲍鱼表层肌肉美拉德反应强度弱于内部肌肉。The patterns of changes in the physicochemical properties and volatile flavors of abalone muscle during drying at 50℃and 65%relative humidity were investigated in this study.With an increase in drying time,the browning intensity and fluorescence intensity of both surface and internal muscles of abalone increased gradually,which started to decrease after reaching a peak on the 90th day.The contents of reducing sugar and lysine in the surface muscle were 3.11 mg/g and 2.60%after pretreatment,and decreased to 1.95 mg/g and 1.61%after 120 days of drying,respectively.High molecular mass polymers were observed in the electrophoretic pattern of abalone muscle after 30 days of drying.Fourier transform infrared spectra showed that the intensity of the characteristic absorption peaks(1403 and 1026 cm^(-1))of glycoproteins gradually enhanced with increasing drying time.The response values of the electronic nose sensors W1W(sulfides)and W2S(alcohols,aldehydes and ketones)increased,and the content of 1-octen-3-ol decreased while the contents of linalool and(E,E)-2,4-decadienal increased after 30 days of drying,as determined by gas chromatography-mass spectrometry(GC-MS).At the same drying time,the intensity of Maillard reaction in the surface muscle was weaker than that in the internal muscle.

关 键 词：鲍鱼 褐变 还原糖 氨基酸组成 挥发性风味 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]