海水贝类风味品质研究进展  

Research progress on flavor quality of marine shellfish

作　　者：朱丹妮 徐昙烨 刘峰 李国道 赵前程 刘俊荣 ZHU Dan-Ni;XU Tan-Ye;LIU Feng;LI Guo-Dao;ZHAO Qian-Cheng;LIU Jun-Rong(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China;Liaoning Provincial Marine Health Food Engineering Research Center,Dalian 116023,China;Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization,Dalian 116023,China)

机构地区：[1]大连海洋大学食品科学与工程学院,大连116023 [2]辽宁省海洋健康食品工程研究中心,大连116023 [3]大连市特色海洋功效成分开发与高值化利用重点实验室平台,大连116023

出　　处：《食品安全质量检测学报》2024年第5期1-11,共11页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(32201926);大连市高层次人才创新计划项目(2021RQ097);辽宁省教育厅面上项目(JYTMS20230479);辽宁省科技计划联合基金项目(2023-MSLH-011)。

摘　　要：贝类作为海水养殖的重要经济品种,因其鲜美的风味感官和独特的营养价值而深受人们喜爱。风味是贝类品质评价的一项重要指标,风味物质分为气味物质和呈味物质两大类。本文对国内外经济海水贝类风味物质的形成、作用及其在加工贮藏中的变化情况进行综述;其次,以生化代谢水平以及生命活力状态为指标,对活品贝类的风味品质研究进行总结;最后,介绍了感官评价、色谱-质谱法、代谢组学、风味指纹图谱等风味品质评价技术,以期为海水贝类的风味品质研究提供参考。As an important economic species in mariculture,shellfish is loved by people because of its delicious flavor and unique nutritional value.Flavor is an important index to evaluate the quality of shellfish.Flavor substances can be divided into two categories:Odor substances and flavor substances.This paper reviewed the formation,function and changes in processing and storage of the flavor substances of economic marine shellfish at home and abroad,secondly,summarized the study on the flavor quality of live shellfish according to the biochemical metabolism level and life vigor state,finally,introduced sensory evaluation,chromatography-mass spectrometry,metabolomics,flavor fingerprint and other flavor quality evaluation techniques,so as to provide reference for the study of flavor quality of marine shellfish.

关 键 词：贝类 风味 品质 评价技术 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]