三种烹饪方式下南美白对虾脂质氧化和挥发性风味的差异  

Effects of Different Cooking Methods on Lipid Oxidation and Volatile Flavor of South American White

作　　者：孟庆[1] 李红艳[1] 徐明磊[1] MENG Qing;LI Hongyan;XU Mingei(Department of Chemical Engineering and Food Science,Henan Quality Polytechnic,Pingdingshan 467001,China)

机构地区：[1]河南质量工程职业学院食品与化工学院,河南平顶山467001

出　　处：《保鲜与加工》2024年第12期98-106,115,共10页Storage and Process

基　　金：河南省高等学校重点科研项目(23B210008)。

摘　　要：为探究烹饪方式对南美白对虾脂质氧化程度及挥发性风味的影响。以鲜虾为对照,研究了蒸制、微波、空气炸3种烹饪方式下南美白对虾的酸价、硫代巴比妥酸反应物(TBARS)、脂肪酸谱、挥发性物质的差异。结果表明,烹饪加工后虾的酸价和TBARS值显著增加(P<0.05),脂肪酸含量显著降低(P<0.05)。采用气相色谱-质谱联用(GC-MS)在4组样品中共鉴别出71种挥发性物质,烹饪加工显著增加了挥发性物质的数量和浓度,偏最小二乘判别分析(PLS-DA)能有效区分4组样品,基于变量投影重要性(VIP)>1,P<0.05,筛选出十五醇、2-乙基-3,5-二甲基吡嗪、十五烷酸甲酯、癸醇、1-辛烯-3-醇、2-庚酮、苯甲醇、2-乙烯基-6-甲基吡嗪等为3种烹饪方式下的主要差异挥发性物质,可作为区分不同烹饪方式的标志物。蒸制在保留脂肪酸方面更具优势,空气炸组通过促进脂质氧化增加了虾的挥发性风味物质,提高了南美白对虾感官属性的丰富度。To investigate the effects of cooking methods on the degree of lipid oxidation and volatile flavor of South American white shrimp.The differences in acid price,TBARS value,fatty acid profile,and volatile substances of South American white shrimp were investigated under three cooking methods,namely,steaming,microwaving,and air frying,using fresh shrimp as control.The results showed that the acid value and TBARS value of shrimp increased significantly(P<0.05)and the fatty acid profile decreased significantly(P<0.05)after cooking and processing.A total of 71 volatile substances were identified in the four groups of samples using gas chromatography-mass spectrography(GC-MS),and cooking processing significantly increases the number and concentration of volatile substances.Partial least squares-discriminant analysis(PLS-DA)was effective in distinguishing between the four groups of samples and based on variable importance in projection(VIP)>1,P<0.05,methyl pentadecanoate,2-ethyl-3,5-dimethylpyrazine,methyl pentadecanoate,decyl alcohol,1-octen-3-acetyl alcohol,2-heptyl alcohol,benzyl alcohol,and 2-vinyl-6-methylpyrazine were screened out the main differential volatiles in the three cooking methods,which can be used as markers to distinguish different cooking methods.Steaming was more advantageous in the retention of fatty acids,and the air-frying group increased the volatile flavor substances of shrimp by promoting lipid oxidation,which improved the richness of sensory attributes of South American white shrimp.

关 键 词：南美白对虾 脂肪酸 挥发性风味 烹饪方式 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]