常压浸渍与脉冲真空浸渍麻辣凤尾虾的风味特性及其风味成分分析  

Analysis of flavor characteristics and flavor components of spicy peeled deveined tail-on shrimp impregnated by air pressure and pulsed vacuum

作　　者：杨静芸 吉宏武 张迪 张泽伟 唐欣颖 刘书成 苏伟明 宋文奎 YANG Jingyun;JI Hongwu;ZHANG Di;ZHANG Zewei;TANG Xinying;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)

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

出　　处：《食品与发酵工业》2024年第17期235-245,共11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：为了研究常压浸渍和脉冲真空浸渍调味技术对麻辣凤尾虾风味特性与风味成分的影响,采用HPLC、原子吸收分光光度法、GC-MS等分析麻辣凤尾虾的羟基-α-山椒素、辣椒素、无机盐离子、呈味核苷酸、游离氨基酸及挥发性风味成分,采用偏最小二乘回归(partial least squares regression,PLSR)对其感官特性与主要风味成分进行相关性分析。结果表明,脉冲真空浸渍麻辣凤尾虾的羟基-α-山椒素含量(146.59μg/mg)显著高于常压浸渍的麻辣凤尾虾的含量(129.29μg/mg)(P<0.05),但常压浸渍的凤尾虾中呈味核苷酸与鲜味氨基酸的鲜味叠加效应更好;GC-MS分析显示,麻辣凤尾虾中共检出72种挥发性化合物,其中含16种香气活性化合物。与常压浸渍处理相比,脉冲真空浸渍处理的挥发性成分和香气活性化合物种类更丰富。常压浸渍调味组有4种(芳樟醇、D-柠檬烯、草蒿脑、月桂烯),脉冲真空浸渍组有7种(芳樟醇、D-柠檬烯、草蒿脑、乙酸芳樟酯、2-酰基-噻唑、β-月桂烯、(Z)-3,7-二甲基-1,3,6-十八烷三烯)。感官特性与主要风味成分PLSR相关分析结果与其风味成分含量一致,脉冲真空浸渍调味组花椒味、辣椒味与香气活性化合物相关性较好,常压浸渍调味组鲜味、甜味与Glu、Ala、IMP相关性较好。研究结果为脉冲真空浸渍技术在水产预制食品品调味上的应用提供了理论基础。To study the effects of air pressure and pulse vacuum impregnation seasoning technology on the flavor characteristics and flavor components of spicy peeled deveined tail-on shrimp,HPLC,atomic absorption spectrophotometry,GC-MS,and other methods were used to analyze hydroxy-α-capsaicin,capsaicin,inorganic salt ions,flavored nucleotides,free amino acids,and volatile flavor components of spicy anchovies,and partial least squares regression(PLSR)was used to analyze its organoleptic properties in relation to the main flavor components.Results showed that the hydroxy-α-capsaicin content of pulse-vacuum impregnated spicy peeled deveined tail-on shrimp(the PV group,146.59μg/mg)was significantly higher than that of atmospheric pressure macerated one(the AV group,129.29μg/mg),with significant differences(P<0.05),while the superposition effect of flavoured nucleotides and umami amino acids of the latter was better.A total of 72 volatile compounds were identified by GC-MS analysis,which contained 16 kinds of aroma-active compounds.Compared with the AV group,the variety of volatile constituent and active aroma compounds of the PV group was much greater.There were 4 species in the AV group(linalool,D-limonene,artemisia,myrcene),and 7 species in the PV group(linalool,D-limonene,artemisia grass,linalool acetate).The results of the PLSR correlation analysis between sensory characteristics and main flavor components were consistent with the content of flavor components.The PV group had a good correlation between pepper flavor,chili flavor,and aroma active compounds,while the AV group had a good correlation between umami and sweet taste,Glu,Ala,and IMP.Therefore,the research results provide a theory for the wide application of pulsed vacuum impregnation technology in the seasoning of aquatic pre-products.

关 键 词：麻辣凤尾虾 风味成分 感官特性 脉冲真空浸渍 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]