凡纳滨对虾热风干制过程中内源性三甲胺的形成规律研究  

Study on formation regularity of endogenous trimethylamine during hot-air-drying of shrimp(Litopenaeus vannamei)

作　　者：唐振冬 吉宏武 张迪 刘书成 苏伟明 宋文奎 TANG Zhendong;JI Hongwu;ZHANG Di;LIU Shucheng;SU Weiming;SONG Wenkui(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Guangdong Provincial Engineering Technology Research Center of seafood,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东湛江524088 [2]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034

出　　处：《食品与发酵工业》2023年第17期223-229,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32072340);国家虾蟹产业技术体系项目(CARs-48)。

摘　　要：该研究以凡纳滨对虾为原料,置于不同热风干制温度干制至水分含量约为20%,分别测定三甲胺(trimethylamine,TMA)、氧化三甲胺(trimetlylamine oxide,TMAO)、二甲胺(dimethylamine,DMA)和甲醛(formaldehyde,FA)等指标的含量变化。进一步探究了对虾在85℃下热风干制过程的水分含量、挥发性盐基氮(total volatile base nitrogen,TVB-N)、总还原力值、pH值、TMA、TMAO、FA和DMA等指标的变化情况。同时,为验证虾肉上清液中TMA的形成规律与整体的相似性,对不同反应时间、温度和pH条件下虾肉上清液中TMAO分解产生TMA的反应特性进行研究。结果表明,热风干制温度越高,TMAO通过非酶热分解形成的内源性TMA、DMA和FA含量越大。随着干制时间延长,对虾水分含量的降低,TVB-N值、总还原力和pH值增大,TMAO含量呈现显著下降趋势,内源性TMA、DMA和FA含量在干制后期显著上升,内源性TMA从开始的29.36 mg/kg显著上升至565.11 mg/kg(P<0.01)。虾肉上清液中包含了产生TMA的物质,同时其TMA的形成与热风干制过程虾干TMA的形成规律相一致,温度越高,加热时间越长,TMA产生越多。研究结果揭示了凡纳滨对虾在热风干制中内源性TMA的形成规律和产生机制,为虾干制品的加工和生产提供理论依据,以期为控制虾干TMA含量提供参考。In this study,Litopenaeus vannamei was used as raw material and dried at different hot air-drying temperatures until the moisture content was about 20%.The content changes of trimethylamine(TMA),trimethylamine oxide(TMAO),dimethylamine(DMA),and formaldehyde(FA)were measured respectively.The changes in moisture content,total volatile base nitrogen(TVB-N),total reducing power value,pH value,TMA,TMAO,FA,and DMA during hot-air-drying of shrimp at 85℃were further explored.At the same time,the reaction characteristics of TMAO decomposition in shrimp meat supernatant under different reaction time,temperature,and pH conditions to produce TMA were studied to verify the similarity of the formation rule and the whole of TMA in shrimp meat supernatant.With increasing hot-air-drying temperature,non-enzymatic thermal decomposition of TMAO in white shrimp was observed,leading to a significant increase in the levels of endogenous TMA,DMA,and FA.Moreover,with the increase in drying time,the moisture content of shrimp decreased,TVB-N value,total reducing power,and pH value increased,TMAO content showed a significant downward trend,and endogenous TMA,DMA,and FA content increased significantly in the later drying period.Endogenous TMA increased significantly from the initial 29.36 mg/kg to 565.11 mg/kg(P<0.01).The supernatant of shrimp meat contains substances that produce TMA,and the formation of TMA was consistent with the formation of TMA in dried shrimp during hot air drying.The higher the temperature and the longer the heating time,the more TMA was produced.The formation law of endogenous TMA in the hot-air-drying process of shrimp provides a theoretical basis for the processing and production of dried shrimp products,to provide a basic reference for controlling the content of TMA in dried shrimp.

关 键 词：三甲胺 氧化三甲胺 变化规律 热风干制 凡纳滨对虾 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]